- Nov 24, 2017
- Reaction score
Well, I've got some Vanilla Porters that have become gushers as they sat in my basement not refirgerated. They evidently were not quite done fermenting when I bottled them. If I open them after they are completely chilled, they will slowly gush but it takes about 20 sec for them to start to overflow. If I open them warm, they immediately gush and overflow. I'm gonna try an experiment. I am going to completely chill a 12 pack and one at a time, uncap them to relieve the excess pressure and then recap them then return them to the fridge and let them re-establish a new equilibrium. Hopefully it will end up being less of a gusher.