Is it possible to fix a brew with too much carbonation

[brenkenny]

I brewed a batch of Coopers Austrailian lager about six weeks ago which I transfered to 330ml bottles and I put half a spoon of sugar in each bottle for carbonation, The instructions say to leave it for 12 weeks min but I decided to try one last night. When I opened the bottle it just eploded like a frothy volcano, Now I'm new to this game(this been my second brew) but it seems to me that my beer is way to carbonated, is there anything I can do to fix this problem or should I just wait another 6 weeks and see wat its like, If I can't fix it do you know any tricks to reduce the froth when I open it, Thanks

 

[Pappers_]

I don 't know the Coopers kits or their instructions, but that seems like too much sugar to me. I am concerned that you may have bottles exploded from the carbonation pressure. One answer is to stop any yeast activity now by putting the yeast sleep - refrigerate all the bottles now is one way to stop the yeast from working.

For future batches, rather than carbonating per bottle (adding sugar to each bottle individually), you can make a priming solution - this is a highly recommended method and is described here http://www.howtobrew.com/section1/chapter11-4.html

Cheers!

 

[FireNightFly]

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They respond quickly and offer great advice on all their great beers.

 

[Schlenkerla]

Never tried this, but pasteurizing them would do the trick too. Boil water in a brew pot, use tongs drop them in for a 10 minute soak.

That said, it might be too late, if they are gushers once cold, the only other thing is to freeze them slightly.

I once tried venting them slowly like you would do a shaken up soda bottle. It was pretty much impossible to do, I also didn't have the patience to do this to 48 bottles.

 

[cheezydemon3]

If you just tossed one in the freezer for 15 minutes and then cracked it open, a green beer will likely gush.

Chill one for at least 24 hours before cracking next time.

NEVER PUT SUGAR IN BOTTLES AGAIN.....EVER.......

IF they are carbed too much after trying 2 more(both chilled with some patience), I would crack them all open, and re-cap.

IF THEY GUSH AFTER BEING PROPERLY CHILLED....you may have an infection.

 

[AlteredEgo]

stop any yeast activity now by putting the yeast sleep - refrigerate all the bottles now is one way to stop the yeast from working.

After 6 weeks, it's too late to stop the yeast activity. I expect that it has exhausted it's food and stopped on it's own anyway.

pasteurizing them would do the trick too. Boil water in a brew pot, use tongs drop them in for a 10 minute soak.

If they have not exploded yet, heating them up should do the trick. You are not describing pasteurization, which usually requires heating to about 145-150 degrees for 30-45 minutes.

freeze them slightly.

How do you freeze something "slightly"? Freezing will not kill the yeast anyway.

IF THEY GUSH AFTER BEING PROPERLY CHILLED....you may have an infection.

How do you figure that? How does the CO2 from carbonation differ from the CO2 produced by infection?

 

[cheezydemon3]

Even overcarbonated beer does not gush, unless it is HUGELY overcarbed.

Hope you got the real point.

 

[jaythebald]

im a neewbie to home brewing and wondered if its a bad idea to put carbonating drops in my keg? my plan is to dispense the beer from keg straight to glass without having to get a co2 cylinder.

 

[Chris1272]

For one when you say you put a spoonful of sugar in each bottle was it a teaspoon or a tablespoon? And do the instructions specify which to use? as for too much carb. I had an Oktoberfest with this problem. I used a church key and gently lifted the cap on the bottle until it hissed. this lowers the pressure in the head space of the bottle and CO2 in suspension will rush to fill it. by doing this every day for a few days to a week you should be able to bleed off the excess co2 from your bottles. Just make sure you are not bending the crown cap or it wont function properly as a seal just a little lift of it will bleed off the co2.

 

[ThePearsonFam]

Never tried this, but pasteurizing them would do the trick too. Boil water in a brew pot, use tongs drop them in for a 10 minute soak.

That said, it might be too late, if they are gushers once cold, the only other thing is to freeze them slightly.

I once tried venting them slowly like you would do a shaken up soda bottle. It was pretty much impossible to do, I also didn't have the patience to do this to 48 bottles.

Not sure how using my wife's thong to put the bottles in a pot of boiling water is going to prevent me from burning my fingers...

My bad... tongs, not thongs...

 

[C-Rider]

I brewed a batch of Coopers Austrailian lager about six weeks ago which I transfered to 330ml bottles and I put half a spoon of sugar in each bottle for carbonation, The instructions say to leave it for 12 weeks min but I decided to try one last night. When I opened the bottle it just eploded like a frothy volcano, Now I'm new to this game(this been my second brew) but it seems to me that my beer is way to carbonated, is there anything I can do to fix this problem or should I just wait another 6 weeks and see wat its like, If I can't fix it do you know any tricks to reduce the froth when I open it, Thanks

Read the instructions again.
My Cooper's say 1/2 rounded teaspoon per bottle, not 1 teaspoon.