drinking first batch and....

[spam]

my first attempt at brewing was a greman ale kit from williams ,,i used white labs german ale yeast because I killed the yeast that came with the kit(long story) and that is what the local home brew shop had. The beer sat in the primary for 16 days and was put into 12 oz bottles with 3/4 of the priming sugar that came with the kit. The bottles sat for 2 weeks and I am now drinking a few each day. One thing that I have been noticing is as time goes by the beer does get better BUT the carbonation is starting to get out of control now. Each day the preassure gets more and more! Now when a bottle is opened half of the beer turns to foam and gushes from the neck of the bottle. I got nervous and put the beer in the ice box. I just cant deal with broken glass everywhere. What is most likely the cause?

1. 16 day ferment
2. 2 week condition
3. opening warm beers
4. other

I know that I rushed this a bit but it was the only way to have a beer as I spent a lot of money on the kits and equipment so that cut into the old package store money.....

 

[eastoak]

wild yeast might be munching away in there.

 

[ReverseApacheMaster]

Wait, so you're opening the beers warm and drinking them? You're not chilling them first???

 

[Sixpak]

I know that I rushed this a bit but it was the only way to have a beer as I spent a lot of money on the kits and equipment so that cut into the old package store money.....

Boy did you get into the wrong hobby... My wallet has never emptied so fast.

 

[theonetrueruss]

warm is possibly the problem.. put a couple in the fridge and at least wait overnight then see how it works out. best is to refrigerate a couple of days before drinking. The CO2 has been created but not absorbed. There are other possible issues if this does not take care of the issue but chances are it will.

 

[unionrdr]

It is also possible that it wasn't quite done in 16 days. Did you test it for a stable FG in the recommended range for that kit? That would create excessive pressures as the beer finishes attenuating in the bottle. Plus the added priming sugar compounding that. Gusher city. We always say patience is the brewer's greatest virtue.

 

[Mpavlik22]

I would chill in the fridge for around 24 hours then try one. From what I read seems like your opening them warm.

If that doesn't work, did you stir the priming sugar solution and wort well before bottling?

 

[JonM]

Like others have said, it could just be the warm bottles - the CO2 hasn't been absorbed into the liquid like it does when it's cold. Or it could be that fermentation wasn't done. If that's the case, then the yeast are eating the priming sugar you added AND the malt sugar that didn't ferment out in the primary.

On your next one, try leaving it in the primary for three/four weeks and, most important, use your hydrometer to check the gravity a couple times over a few days before you bottle.

 

[spam]

well some sat in the fridge for 12 hours and wear the same,,but I will let em go for 48 hours before trying one.

my fg was pretty stable for 2+1/2 days

I was chilling but only about an hour in the icemaker box

thanks guys,,my next batches will sit 4 weeks or more to avoid screw-ups ,,I was just in a rush,I am like a little kid when it comes to new hobbies!!

 

[windbreaker123]

you admitted you rushed it. get some commercial brew and wait it out. 6 weeks min for a avg beer and chill for at least 1 week.

 

[spam]

I WILL,, promise,,,LOL but now that my first batch is over carbed,how do I deal with it?,,just let it sit in the fridge or is there a trick?

 

[djfriesen]

It may not even be overcarbed. You haven't given it enough time to know for sure. Let it sit in the fridge awhile, as the CO2 will dissolve into solution better. Getting it good and cold will also reduce the tendency to gush.

 

[spam]

ok I will let them sit,and sit,,and sit a little more!!! thanks guys!

 

[william_shakes_beer]

And, on the off chance that it IS overcarbed, I would suggest you put the rest of the conditioning bottles in a big plastic tub with a snap on lid. Its easier to clean up the mess if the yeast continues to convert sugar to alcohol and exceeds the pressure rating of the bottle.

 

[spam]

lol