InspectorJon
Well-Known Member
I bottle condition my beer. The last two batches were over carbed. They produced an excessive amount of foam when poured and would foam out of the bottle if it sat more than a few seconds after uncapping. I have done some reading and even asked here about what temperature to put into the priming calculator when it asks what temperature the beer is. The great majority of opinion seems to be to use the highest temperature the beer has achieved after it is finished fermenting. I also remember reading in a thread about suck back during cold crashing that the beer reabsorbs gas when it cools. With these two batches I used a mylar balloon to prevent O2 entering the fermenter and cold crashed into the mid 30s prior to bottling. This keeps the beer in a pretty pure CO environment. This is a pretty recent process change I have undertaken (balloon combined with cold crash). I suspect that the beer has reabsorbed CO which accounts for the over carbonation. Thoughts?
Other possibilities I think of are:
Other possibilities I think of are:
- I was got in a hurry and bottled before the beer was done, but I don't think so. I had consistent hydrometer readings for at least two days.
- The yeast was lazy and restarted later? Same yeast for both.
- Hop creep? I did a pretty heavy Mosaic dry hop on one but I did not dry the stout and it had the same symptoms.
- Infection? Maybe, but two separate batches and neither was over carbed enough to produce geysers.