Overcarbination insight

[Dbrewer]

I have been having a long term problem with overcarbed bottles. I bottle using the beer gun. I usually rack to a keg after 3 weeks and then carbonate, and then bottle. The beer is good tasting beer with no infections, but once bottled they develop into gushers.

It has become so frustrating tgat I have starting pastuerizing the bottles by heating them up to about 150F. That solves the problem, but I would rather not have to do that. Should not be necessary.

Any insight into how I can prevent this?

 

[chickypad]

Why not use starsan? With the vinator it's just a couple quick pumps. It sounds like you've proven to yourself that you can't get away without sanitizing the bottles in some way.

https://www.northernbrewer.com/vinator-bottle-rinser

 

[Dbrewer]

I would love to use starsan. I am an expat living outside the country, so I don't have access to it. I typically boil the bottles and caps, so likely no issue there. Other things I use are pure alcohol and caustic.

If it is a bacterial problem, it may be the beer gun itself

 

[chickypad]

You must be using something to sanitize your fermenters, kegs, etc. right? Can't you use same process for your gun and bottles? Assuming the beer is fine in the kegs and it only gets infected after bottling then yes I'm assuming it's the bottles or the gun/tubing. Unless the beer is actually not finished fermenting when you keg it and additional fermentation is going on in the bottle. Do the gushers also taste off?