Foam pouring out of the bottle straight after opening...

[hipertrofia]

Thanks again for the replies. This is my beer after 5 days of bottling:



I thought I'd post because even if on the other video the beer gushes, it is very little indeed compared to this. As I said already, I put one in the freezer for a while yesterday and no gushing happened. The one on the video was at about 15 Celsius. I will wait a few days and then will open another one. The beers are in a safe place so the only harm if they explode would be some stuff getting a bit wet...

 

[COLObrewer]

I've seen worst, keep us updated please.

 

[flabyboy]

Mine didn't foam up that bad and yet I had some bottles explode. Be careful

 

[LowerMillHillBackyardBrew]

Here's an article I stumbled upon just now, about gushing. It might not apply to your situation, but seems interesting nonetheless!

http://www.scientificsocieties.org/jib/abstracts/2010/G-2011-0114-111.htm

 

[ZooKeeper]

I will wait a few days and then will open another one.

Go back and read Revvy's post above

...then read it a few more times.

 

[DustBow]

Go back and read Revvy's post above

...then read it a few more times.

Agreed. 2 weeks minimum. 3 weeks preferred.
then chill for a day or 2
Anything before that is just speculation and worry (and kind of wasting beer too)

 

[hipertrofia]

Go back and read Revvy's post above

...then read it a few more times.

I just want to do some experiencing of my own. Reading it once was enough, thanks.

 

[flabyboy]

Go back and read Revvy's post above

...then read it a few more times.

Revvys post doesn't take into account 9 oz of priming sugar

 

[C-Rider]

Hi all,

I brewed my second all grain and yet again had this problem. When I open the beer bottle I get a LOT of foam coming out instantaneously... I think it is because the bubbles form around the sediment that keeps at the bottom.

Basically, a lot of this light cream color dusty sediment forms during the fermentation. I went from only primary in my first all grain to primary and secondary in this second time, reducing the amount of sediment but by no means eliminating it completely.

I have read that gusher infections might cause this if some of your bottles are not well sanitized. The thing is I sanitize them well enough and it happens in all the bottles. So I think the dusty sediment particles act as centers around which the CO2 can become gas when the pressure drops. Also, I tried the two first beers after only 4 days from bottling this second all grain just for testing and all the foam was already forming again.

Then the question here is: is this sediment really causing the problem? How do I get rid of it?

Four days after bottling it to early to tell anything.
Nother question. How long did you let it ferment? And did you get steady SG readings before you decided to bottle?

 

[hipertrofia]

I did a primary fermentation during 4 days and then added some sugar for the secondary, which took 2 weeks. The fermentation was pretty much over when I bottled, although the SG before bottling was 1.015, but I expected this as I added some caramelized sugar.

 

[rico567]

When I started brewing almost 4 years ago, I pulled the "open too early" trick and got foamouts. Then I learned better, and waited. Never had the problem until my first batch of Black Pearl Porter (see recipes section) that I brewed last fall. Routine fermentation, put the priming sugar in that I always do (5 oz corn sugar, weighed), and for the first 4 months everything was fine. In fact, when I started drinking it I was getting plenty of carbonation but no head whatsoever. When I was down to 2-3 sixes, I started getting a head. Over the course of drinking the rest of the beer, it built and built. For the last six, I had to pour a 12 oz bottle into an imperial pint glass over the sink, an I'd still lose 1/4 of the beer to foaming out of the glass.

I tend to go with getting some sort of infection. This recipe uses both lactose and malto-dextrin.......maybe something started chewing on them after bottling....???

 

[Revvy]

When I started brewing almost 4 years ago, I pulled the "open too early" trick and got foamouts. Then I learned better, and waited. Never had the problem until my first batch of Black Pearl Porter (see recipes section) that I brewed last fall. Routine fermentation, put the priming sugar in that I always do (5 oz corn sugar, weighed), and for the first 4 months everything was fine. In fact, when I started drinking it I was getting plenty of carbonation but no head whatsoever. When I was down to 2-3 sixes, I started getting a head. Over the course of drinking the rest of the beer, it built and built. For the last six, I had to pour a 12 oz bottle into an imperial pint glass over the sink, an I'd still lose 1/4 of the beer to foaming out of the glass.

I tend to go with getting some sort of infection. This recipe uses both lactose and malto-dextrin.......maybe something started chewing on them after bottling....???

Funny years ago I had the same issue with the same beer. And it happened right at the time the beer was being judged for a contest. I opened a bottle the same weekend, and it gushed. Opened another and the same thing, turned out the two contest bottles did as well. Late onset infections are fun, aren't they. Pretty interesting that it was the same beer. You're right about the MD and the lactoste....good point. I wonder if they're more succeptable to that.

But this is a big point....bott,ling infection don't tend to happen initially. They usuallly happen weeks or months down the road. That's why I hate when folks jump on the bottle gushing = infection bandwagon, without paying attention to how long the beer's actually been IN the bottles. If it's gushing when then beer has only been in the bottle for a few weeks (especially under 6 weeks or so- conditioning time) it's not going to be about an infection.

 

[luvhopps]

The only time I have had any type of gusher is when I stored the beer on its side. I purchased a six pack of IPA from the liquor store, took it home and stored it in a small fridge on its side. Every bottle I opened was a gusher. A friend told me not to store it on its side. I thought he was crazy, I tried storing the remaining bottles upright and they stopped gushing. I don't know why but they did.
I don't know if this is related to what you have going on, but I have seen a lot of people blame the beer as being infected when the issue is the way they store the beer, just a thought.

 

[Mysticmead]

The only time I have had any type of gusher is when I stored the beer on its side. I purchased a six pack of IPA from the liquor store, took it home and stored it in a small fridge on its side. Every bottle I opened was a gusher. A friend told me not to store it on its side. I thought he was crazy, I tried storing the remaining bottles upright and they stopped gushing. I don't know why but they did.
I don't know if this is related to what you have going on, but I have seen a lot of people blame the beer as being infected when the issue is the way they store the beer, just a thought.

what little beer I buy is always stored on the side. no gushers...

 

[Revvy]

What's the point of stoing you beer on the side? It's not like you're trying to keep your corks from drying out like you do for wine, and with bottle conditioned beers all you're doing is having sediment pooling on the sides of your bottles which is MORE LIKELY to end up in your glass. There's no real reason to store beers on their side.

 

[Mysticmead]

What's the point of stoing you beer on the side? It's not like you're trying to keep your corks from drying out like you do for wine, and with bottle conditioned beers all you're doing is having sediment pooling on the sides of your bottles which is MORE LIKELY to end up in your glass. There's no real reason to store beers on their side.

sure there is.. store bought beers are rarely bottle conditioned.. and I store then in what used to be the vegetable drawer of my beer fridge/keggerator. not enough room in the keggerator to stand up a 12 pack or more.

 

[hipertrofia]

Hi all,

After more than two months from bottling the beer is still gushing (not as much as before though). Chilling it clearly helps prevent the foam formation straight after opening the bottle, but the beer is clearly over carbonated.



The important part - it tastes pretty good :-D