I bottled my English brown PM on 8/19. The bottles have been at 65-67 degrees for almost a month now. I keep putting a couple in the fridge for 3 days plus and when I open them, they fizz out of the bottle like a newly carbed beer. This is my 9th batch out of 11 and I used about 4.2 oz of corn sugar for a 5 gallon batch. None of my other batches have done this and I've lost 4 out of 5 bottles I've tried to open. Anything I can do? I don't think it's an infection and I've waited long enough. Recipe here if you care. http://hopville.com/recipe/1441323
Any fix for over carbed beer?
- Thread starter FreshZ
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Whattawort
Well-Known Member
My general rule is 3/4cup dextrose (by weight) to 1 cup water. Let them hang out in the chill chest for a good week (2 would be better) before cracking another open. That's a lot of CO2 that has to come into equilibrium with the beer. Out of curiosity, how much head space do you leave in your bottles?
oze152
Well-Known Member
Whattawort said:
+1
The bottles should be chilled for about 2 weeks in my opinion, and I have found that for beers that are over carbonated, lowering the temp in your beer fridge helps as well.
tgmartin000
Well-Known Member
4.2 oz in 5 gal is probably giving you about 2.5ish volumes? That's a bit high for the style, but shouldn't give too many problems. Are you sure it was 5 gal?
You can also Degas the beer by gently prying up the cap so it doesn't come off.
You can also Degas the beer by gently prying up the cap so it doesn't come off.
tgmartin000 said:
Yea I may have gotten less after racking but I still got 53 bottles. I was aiming for 2.2 volumes and misjudged the trub. I will try leaving them in the fridge longer. This is really weird.
I ferment for 4 weeks. I usually pop the first couple in the fridge after 2 weeks in bottles and try after 3 days. Never had a problem before. This is a session beer too and I hit 1.012. Frustrating.
FuzzeWuzze
I Love DIY
You'll be fine, if you really do feel that its overcarbed just pour it really bad and let the head settle 
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