Recently I've been having a problem with over-carbonated beer. I'm pretty careful with sanitation, so I'm hoping it's not bacteria, but I guess it's possible since it has been the last 3 brews. But, the last three brews have also all used the same yeast US-05. I'm ashamed to admit that I never used my hydrometer before this problem occurred. I would just leave my beers in the primary for 2 weeks and then the secondary for about 3 or 4 before bottling and everything was fine. Is there any way to know if I have an infection problem or that these beers haven't fully fermented. I'm using the hydrometer now religiously. But, I'd also like to identify an infection problem if I have one. Has anyone ever tried to culture bacteria from their beer? I'm sure that sounds extreme, but not that hard if you have access to a lab. My beers taste and smell fine, they are just about to explode out of the bottle. The last three beers...a wheat, pale ale, and pumpkin have the problem. And, each used Safale US-05. Anyone else have an issue with this yeast?
Thanks,
emu
Thanks,
emu