2 gusher infections in a row (I think). Bummed.

[VonAle]

Hi jack, sorry, but related....
I have an IPA that pours with excessive foam in the glass. I don't know if they are "gushers" per sae. I always immediately start pouring into the tipped glass. This particular brew does not taste very good.

3 weeks in primary, stable FG. The sample at bottling time was clear, correct color and nice hop flavor and aroma.

The bottles were/are stored at about 75-80 degrees, going on 4 weeks now.

The first bottles I tried, went into the fridge at about day 20. The first one I opened, after 2 days in the fridge was darker color, foamy and tasted nothing like the sample from 3 weeks prior. I've tried a couple more since, and they are like the first bottle, dark, foamy and crappy.

I've never had overcarb problems before, so I know I have that correct. The color change is what gives it away for me.

I believe it's an infection and my bottling process is the culprit.
I have just been rinsing the bottles after each use and then running thru the DW before bottling. Same tubing for 13 batches now.

I brewed an IPA a while back, then two Belgians in a row, then the recent IPA. Both IPA's are crap and the Belgians are fine. Since the Belgian style has that wild and funky characteristic to begin with, could the infection be masked in those ?

I am going to do a major cleanup and nuke job on my equipment. Replace tubing, scrub and soak bottles and sh.t can the DW. I'm going back to soaking my bottles in OXY and then Idophor and then fill "wet" bottles.

 

[Rpwallace1]

My last batch of IPA was awesome (for about 3 weeks after bottling). It tasted great and the carbonation was perfect. Then one weekend I popped on open, went grab a pint glass and turn around to see the beer had turned to foam and was coming out the the bottle onto the counter top. After cleaning up the mess, I tried the once delicious IPA and almost ralphed everywhere. It was terrible bitter/soapy/astringent taste. It was as if my beer changed overnight. This sounds like it. I assume over priming would only lead to overcarbed beers/bottle bombs. Where as "gusher infection" is when yeast/wild yeasts eat the crap that should be left alone in the beer thus making too much CO2 and turning your precious beer into garbage disposal rinse.

 

[bleme]

That definitely sounds like an infection, but possibly a single bottle that wasn't washed completely.

 

[Patro]

If I dont refrigerate my brews for at least 2 days they are a lot foamier and sometimes gush. I realize you said 2 days in the fridge vonale but just a heads up for anyone else having these issues.

 

[VonAle]

I'm like a month in the fridge now, and no difference. Not worse and not better. Taste is OK, not an IPA. Much darker than it was when I bottled.