Kveik and bottles foam

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Ninoid

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I brew two batch of beers (Blonde and APA) with Voss Kveik yeast (M12). In both, I noticed that the amount of foam increased quite a bit after opening the bottle after two weeks of standing in the fridge, but the beer is just as good to drink as before and clear (no signs of spoilage). I did not notice this in other yeasts (US-05, M29).
Should kveik yeast be given less sugar for carbonation?
 

VikeMan

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I brew two batch of beers (Blonde and APA) with Voss Kveik yeast (M12). In both, I noticed that the amount of foam increased quite a bit after opening the bottle after two weeks of standing in the fridge,
Do you mean that foam is gushing out of the bottle? If so, there are only a few possible causes:

- too much piming sugar
- uneven distribution (mixing) of priming sugar
- incomplete fermentation before bottling
- infection

Should kveik yeast be given less sugar for carbonation?
No.
 
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Ninoid

Ninoid

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It seems that this kveik yeast just needed more time. Now the foam has stabilized and lasts longer.
 

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