Popin beer bottles or champagne¿

[kid-brew]

So I've had some 22's of porter chillin in my closet and opened some and they were fine and I opened a couple more and they had tons of pressure in them (like I was opening a bottle if champagne) too much priming sugar? Still taste fine. Almost like it was shook up.

 

[rocketsan]

Opened them right out of closet? If so you will get gushers. Or your priming sugar didn't mix properly or you picked up an infection or you weren't finished fermentation when you bottled...

 

[rodwha]

Need more background info.

 

[kid-brew]

No not right out of the closet. I put them in the fridge over night then opened them. It also happened to some of my black IPAs that I've had before but opened one recently and did the same. I've always done my priming sugar the same and have never had any problems. Maybe I picked up some yeast and mate got a little mad¿ maybe it wasn't done fermenting¿ but wouldn't it happen to all of them. Bummin

 

[unionrdr]

Were your bottles cleaned, rinsed & sanitized before filling? If not, it's likely a gusher infection. Or maybe the priming solution was unevenly mixed with the fermented beer? And bottled beers usually need more than 12 hours fridge time to carbonate & allow any chill haze to form & settle like a fog.