Carb drops making beer foam over?

[MikePote]

So im a moron. I grabbed a bag of maltodextrine instead of priming sugar and proceeded to prime, bottle and cap. Four or five days later I discovered a bag of maltodextrine on my counter and it hit me that I was out of priming sugar when I bottled and habitually grabbed a bag .of white powder but the wrong bag.

Ok no big deal. Ill just add carb drops to each bottle and recap. I have used carb drops in the past and I find they overcarbed the beers I put them in but it was really my only option aside from dumping everything back into a bottling bucket and rebottling. I put 12 beers on the counter, uncapped and added carb drops. FOAM like crazy. Probably 2oz from each bottle foamed out after adding. Is this normal? I stopped after the 12 beers were recapped to write this post and wanted to know if I should proceed with the carb drops. I had only used them on a 4 one gallon SMASH beer experiment but they never foamed over. Please help.

Thanks

 

[Puddlethumper]

Too much sugar = over-carbonated beer.

Math is pretty unforgiving.

 

[Calypso]

This is just a hypothesis, but maltodextrine is primarily glucose, so I'm guessing your beers carbonated a bit (I won't begin to posit if it was more or less than what you want, I'm not a chemist). Then you drop in the carbonation drop, which has tons of nice nucleation sites, causing the beer to rapidly de-carbonate. Like dropping a Mentos candy into soda.

 

[MikePote]

This is just a hypothesis, but maltodextrine is primarily glucose, so I'm guessing your beers carbonated a bit (I won't begin to posit if it was more or less than what you want, I'm not a chemist). Then you drop in the carbonation drop, which has tons of nice nucleation sites, causing the beer to rapidly de-carbonate. Like dropping a Mentos candy into soda.

Ok so that sounds like exactly what happened. I was under the impression that maltodexrine was unfermentable. Was I mistaken and it is SLIGHTLY fermentable? If that is the case then would it be advisable to add carb drops to the other 40 bottles that I did nothing to and deal with the overflow or would anybody recommend anything different?

Thanks so much for the help.

 

[Johnnyhitch1]

If the bottles are foaming over...they should be carbonated....

Sounds like fermentation was not finished and you got some extra sugars besides the maltodextrin in the bottle.

 

[pablosbrewing]

Ok so that sounds like exactly what happened. I was under the impression that maltodexrine was unfermentable. Was I mistaken and it is SLIGHTLY fermentable? If that is the case then would it be advisable to add carb drops to the other 40 bottles that I did nothing to and deal with the overflow or would anybody recommend anything different?

Thanks so much for the help.

I have read that Maltodextrin is slightly fermentable (~5% maximum by normal yeast).