BlackHat
Well-Known Member
Here's something that has been bothering me for a while: I made a batch of chocolate stout and a batch with a fair share of honey and every single one of the bottles erupts with foam when opened. Anywhere from a fifth to a half of the bottle is lost to these foam volcanoes and I was wondering what the cause of this was. I suspect it's simply overcarbonation as a result of the extra fermentable sugars, although they don't hiss much when I open them and they don't taste overly carbonated. The excess sugar theory makes me wonder why none of my fruit beers have every volcanoed.