Bottles over bubbling

[zoubz13]

First post guys. I am experiencing my first Heffenweizen as bubbling over the bottle when I open the bottle. I have yet to refrigerate it first, but I doubt that will solve anything. I'm not sure if I have put in the bottles too soon or what. The fermentation process seemed complete due to no release from the air lock before I bottled. Any ideas or suggestions?

 

[Yuri_Rage]

Absolutely chill the bottles first. CO2 comes out of solution more readily in warm liquids, so it's not surprising that your bottles are foaming when they're at room temperature. The sure sign that you bottled too early is exploding glass. I hate to be over-critical, but why are you opening warm beer?

Oh, and welcome to the homebrewing community! I hope this stuff is tasty once you cool it down.

 

[zoubz13]

Tastes great! Still overflows like crazy when cold but no glasses have blown up yet or really seem to be under to much pressure until oxygen is introduced. I was merely opening them warm to get an idea of taste, I want to let them age for another few days. Just wanted an idea of where the beer was at this point in time. Taking some for my family and hunters this fine opening pheasant season weekend. Still I think I bottled them a little early. This is my first batch so I wouldn't doubt it I am very impatient. Have a fine Bohemian Pilsner on the way I will not be so stupid with though. And thank you I love these forums I can never have to much information on something I want to perfect.

 

[the_bird]

Remember, an airlock's not a perfect judgment tool for whether fermentation is complete; buy a hydrometer and learn how to use it.

 

[zoubz13]

Sorry I did get a reading it went from 1.052 to a 1.019 when I bottled it.

 

[Yuri_Rage]

Sounds like you did bottle a little too early. You should've been able to let it ferment down another 6 points or so before bottling. Hopefully your bottles can withstand the pressure. To use a hydrometer in determining the correct time to bottle, take a reading every day or two when you think fermentation is complete. If the reading remains stable over a period of 3 days, bottle. With experience, you'll find that you won't need to take very many readings to get it right.

 

[casebrew]

Keep them cool while transporting too. That may be the riskiest time for bottle bombs.

The only way to know if you are not overcarbing is to ferment all the way out, then add the priming sugar. Otherwise you don't really know how much sugars you have left to make CO2 with.