elielilang
Active Member
I have 2 casses of incredibly delicious, hoppy pale ale in bottles. The bottles are over carbonated.
The problem for me is that when I open a bottle, bubbles form at the bottom of the beer and big chunks of the yeast on the bottom get distributed though the beer, making it taste yeasty.
you may ask:
How over carbonated is it?
Its not a full gusher, but when cold bottle from the fridge is opened a foam tower appears out of the open bottle mouth and drip down over the side for around 2 min or untill about 1/8th of the beer is in the sink.
I have tried:
Opening a bottle and letting it sit = yeasty beer
Opening a bottle and pouring in into a big glass quickly to avoid yeast = big glass of foam and eventually flat beer.
Getting a bottle very cold = frozen beer.
My next set of ideas:
1) slightly open each bottle, let the yeast go crazy and then let the bottles rest for a week and resettle.
2) just wait for a month until the yeast cake is more compacted.
3) drink yeasty beer...
Any thoughts on these ideas or other solutions would be appreciated.
The problem for me is that when I open a bottle, bubbles form at the bottom of the beer and big chunks of the yeast on the bottom get distributed though the beer, making it taste yeasty.
you may ask:
How over carbonated is it?
Its not a full gusher, but when cold bottle from the fridge is opened a foam tower appears out of the open bottle mouth and drip down over the side for around 2 min or untill about 1/8th of the beer is in the sink.
I have tried:
Opening a bottle and letting it sit = yeasty beer
Opening a bottle and pouring in into a big glass quickly to avoid yeast = big glass of foam and eventually flat beer.
Getting a bottle very cold = frozen beer.
My next set of ideas:
1) slightly open each bottle, let the yeast go crazy and then let the bottles rest for a week and resettle.
2) just wait for a month until the yeast cake is more compacted.
3) drink yeasty beer...
Any thoughts on these ideas or other solutions would be appreciated.