Over carbed irish red ale

[the_beer_nerd]

I got a an Irish Red Ale kit from Austin Home Brew. Everything seemed to be fine and I had two bottles from the batch. The taste was ok and on these first two bottles I didn't really have much of a problem.

A week passed and now these all seemed to be over carbed. I open it and the foam kind of oozes out slowly and then keeps going out to the bottle. If I pour it into a glass I get half a glass of suds.

I have two questions:

1. What, if anything can I do to save this batch, and
2. What can I do to prevent this from happening in the future?

For reference, I had right at 5 gallons of beer at bottling. I added 4.5 oz of priming sugar as directed by the Austin Home Brew instructions.

 

[loeks]

Two suggestions:

1. Wait another week or two and try again.
2. Put the bottle in the fridge for 24-48 hours before opening.

Should be good to go

 

[endorphine44]

Not sure I can help much with the current brew, but for future beers:

I use norther brewers priming sugar calculator.
http://www.northernbrewer.com/priming-sugar-calculator/

It says you should have used 3.7oz of priming sugar. I will confess though that I usually put a little more the calculator calls for, so for your Irish Red I would have used closer to 4oz.

Also, make sure the sugar is being distributed evenly before you bottle. The best method I've found is to put the sugar water in the bottling bucket and siphon the beer over it. The swirling from the auto-siphon will mix it for you. Otherwise, you'll end up with a handful of over carbed bottles and the rest under carbed (or no carb at all)

 

[flars]

Some causes for over carbonation in the bottle:

Used to much priming sugar. Not in your case though.
Priming sugar not mixed evenly in the bucket. Some bottles will over carb and some will be flat.
Crud in some bottles leading to infection. Some bottles will seem to be over carbed.
Entire volume of beer infected. All bottles will have symptoms of over carbonation.
Beer was bottled before fermentation was complete. Could possibly develop into bottle bombs.
Beers were not chilled long enough before opening. Try a bottle after five days of frig time.

Prankster has been handing you bottles to open that he discreetly shook up.

How long have you bottle conditioned and what temperature?