My beer gushes when I open it? Ruined or not?

[cbc818]

To those who were invested in this, I have come to the confirmed conclusion that what was causing the gushing was over-carbonation. I know this because in a few of my other bottles, I use only 1 tsp of cane sugar and not only was there no gushing but it actually tasted pretty good! A little more limey than what the recipe called for but very refreshing and tasty!

Though the one bottle I used 4 tsp of sugar in... damn. That's all I have to say on that.

But yeah so case closed everyone! Thank you for your contributions!

 

[jrgtr42]

Though the one bottle I used 4 tsp of sugar in... damn. That's all I have to say on that.

But yeah so case closed everyone! Thank you for your contributions!

4tsp of sugar in one bottle? I hope you have a mop with a long handle.
Somewhere on here there's a thread on gushers, and having to clean the ceiling after having one.

 

[cbc818]

4tsp of sugar in one bottle? I hope you have a mop with a long handle.
Somewhere on here there's a thread on gushers, and having to clean the ceiling after having one.

Believe me, I put in huge letters in my notes 'NEVER DO THAT AGAIN.' afterwards!

 

[NGD]

@cbc818 I quick scrolled so this may have been posted already. A decent priming sugar calculator like these will help you get it right.

I usually batch prime with a simple syrup solution, however I’ve been trying different carbonation tabs and found them to be a bit of trial and error. The recommendation amounts for the tabs can be off.

If you still want to bottle prime, one easy way you will see recommended on this site is C&H sugar cubes.
1 sugar cube = 4 grams
1 tsp sugar = 4.2 grams

Just be sure to double check the weight in case there have been changes since the last time I checked sugar cubes a few years ago. Its one of those simple things that can lead to a less than ideal batch of brew.

 

[cbc818]

@cbc818 I quick scrolled so this may have been posted already. A decent priming sugar calculator like these will help you get it right.

I usually batch prime with a simple syrup solution, however I’ve been trying different carbonation tabs and found them to be a bit of trial and error. The recommendation amounts for the tabs can be off.

If you still want to bottle prime, one easy way you will see recommended on this site is C&H sugar cubes.
1 sugar cube = 4 grams
1 tsp sugar = 4.2 grams

Just be sure to double check the weight in case there have been changes since the last time I checked sugar cubes a few years ago. Its one of those simple things that can lead to a less than ideal batch of brew.

Thanks a lot! Yeah I'll be a bit more careful with my sugars next time!

 

[Tobor_8thMan]

Just remember fermented beer will have some CO2. A decent calculator will account for the CO2 already in the beer so as to prevent creating bottle bombs.

 

[TheBrewingDutchman]

Batch priming is a good thing to do, but... it requires moving the beer to another vessel in which you can prime it and then bottle it. Not only do you need extra equipment for that, it also takes time. And there's the risk of oxidation due to the extra contact with oxygen.. that's unavoidable unless you can do it under pressure and with lots of CO2. Also, improperly stirring the sugar solution into the beer in your priming vessel may lead to fluctuating concentrations of priming sugar in the beer.

What I do is I create a sugar solution: n grams of sugar with twice the weight in hot water (i.e. 2x n millilitre or grams of water). I then know the sugar concentration per ml of solution. I take a syringe (without needle, too pointy for me...) and suck up the amount of solution I need per bottle and drop that in the bottle. Then I take my bottling wand and fill up the bottle. After each 10 bottles I cap them. And done; cost-effective, easy, not messy, no extra exposure to oxygen and pretty much always the exact amount of priming sugar needed.

But, there are many ways that lead to Rome..

 

[dwhite60]

I've had to vent bottles before. Crack the cap enough to let some gas out. As the beer starts foaming and approaching the top of the bottle release the cap and re-crimp it.

Would take a lot of venting to bleed off yours with all the extra sugar. Just something to keep in mind.

I bottled a wheat beer too early. Gravity was right but the yeast had other plans after I bottled.