Hi everybody, a humble question for those with competition experience and knowledge about an issue I have had several times.
When submitting a beer into BJCP/AHA sanctioned competitions I have had a similar thing happen several times. A beer I submit apparently gushes when opened to be judged and scores low. This has happened several times with entries in multiple competitions organized by different clubs in my area.
When I have tried the same beers at home before and after I have no issues with over carbonation or gushing. These beers were carbed with 2.5-2.7vol CO2, all bottle conditioned. One was a sour with a fair amount of sediment in all bottles, 2 were Belgians (a Saison and a Dubbel), and one was a Doppelbock.
Ironically, other beers I have entered in the same competitions have done well, and not gushed.
Any ideas on what is going on? I have ruled out infection (in 3 out of 40-50 bottles in a batch) and overcarbonation (via random submission out of each batch) with other comparison to other bottles from the same batch.
I generally drink the beers at 40-45 degrees, but have tried some at 50-55 to see if temperature was the culprit with no gushers.
Any ideas on what might be going on, and a solution? Thanks for your input.
When submitting a beer into BJCP/AHA sanctioned competitions I have had a similar thing happen several times. A beer I submit apparently gushes when opened to be judged and scores low. This has happened several times with entries in multiple competitions organized by different clubs in my area.
When I have tried the same beers at home before and after I have no issues with over carbonation or gushing. These beers were carbed with 2.5-2.7vol CO2, all bottle conditioned. One was a sour with a fair amount of sediment in all bottles, 2 were Belgians (a Saison and a Dubbel), and one was a Doppelbock.
Ironically, other beers I have entered in the same competitions have done well, and not gushed.
Any ideas on what is going on? I have ruled out infection (in 3 out of 40-50 bottles in a batch) and overcarbonation (via random submission out of each batch) with other comparison to other bottles from the same batch.
I generally drink the beers at 40-45 degrees, but have tried some at 50-55 to see if temperature was the culprit with no gushers.
Any ideas on what might be going on, and a solution? Thanks for your input.