I brewed a rye pale ale a few weeks ago and it turned out great...i think. It has been bottled for about a week and i took a few out, chilled them, and cracked one open to find out it slowly foams up BIG. I poured it very slowly into a pint glass and slowly it created about a 3 inch head. What would be the cause and solution for this. The taste is fantastic
Really foamy head
- Thread starter Willbrew
- Start date
Help Support Homebrew Talk:
certaut
Well-Known Member
sounds like a keeper to me.. if she was a widow (if you date a widow you never bump into the ex)
give us some details,,, how did you prime for bottling ,,, how long did you ferment details,, details,,
certaut said:
I fermented at 68 degrees for 7 days with dennys favorite yeast. Then i dry hopped with 1 oz columbus for 3 days. I primed the batch with about 3/4 cup of brown sugar and bottled. 2 days later i tried one and it was great, little foam. Then about 4 days later it seemed really carbonated. However, the beer is really thick. So im wondering if my mash was a little too heavy. Here was my recipe:
9 lb Pale Malt (2 Row) brittish (2.0 SRM) Grain 67.7 %
5 lb Rye Malt (4.7 SRM) Grain 18.5 %
.5 lb Caramel/Crystal Malt - 120L Grain 7.7 %
1 lb Crystal special b 80L
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.1 %
0.50 lb Wheat, Flaked (2.0 SRM) Grain 3.1 %
1.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 42.5 IBU
1.00 oz Mt. Hood [6.00%] (60 min) (First Wort Hop) Hops 20.0 IBU
0.50 oz Mt. Hood [6.00%] (30 min) Hops 7.0 IBU
1.50 oz Mt. Hood [6.00%] (1 min) Hops 1.2 IBU
1.00 oz Columbus (Tomahawk) [14.00%] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Dennys fav 50 ale yeast
sounds like you overcarbonated. i guess you didn't use you hydrometer correctly to ensure that the SG stop changing before you added priming sugar and bottled.
if that is not the case, then maybe you added too much priming sugar for the amount of beer you had. if you used the right amount of sugar, then maybe your batch was smaller than anticipated and you didn't reduce the amount of sugar appropriately.
if that isn't the case, then maybe you have an infection. wild yeast can ferment sugar that would be unfermentiable by "clean" ale yeast. do your bottles have a ring of residue in the neck where the top of the liquid level was?
if that is not the case, then maybe you added too much priming sugar for the amount of beer you had. if you used the right amount of sugar, then maybe your batch was smaller than anticipated and you didn't reduce the amount of sugar appropriately.
if that isn't the case, then maybe you have an infection. wild yeast can ferment sugar that would be unfermentiable by "clean" ale yeast. do your bottles have a ring of residue in the neck where the top of the liquid level was?
chumpsteak
Well-Known Member
If you're only a week into bottling it sounds to me like you need to give it another week or two to let the CO2 absorb into the beer. Any chance the beer tasted flat after the big creamy head.
I said big creamy head.
I said big creamy head.
Dogphish said:
My batch was just under 4 gallons and my readings were: og was 1.070 and my fg was 1.020. I have been manipulating all the recipes i have found in the nameof creating original recipes. However i am relying on feedback from people who know what they are doing to correct mistakes i a making, keeping in mind i am very new to homebrewing. I have been meaning to go my local bookstore to purchase books to read but havent yet. I do greatly appreciate your criticism and input
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
so, did you add the amount of sugar necessary for a 5 gallon batch or a 4 gallon batch?
if you added a pre measured amount of sugar that was intended for a 5 gallon batch and used it on 4 gallons of beer then you overcarbonated by 25%.
if you added a pre measured amount of sugar that was intended for a 5 gallon batch and used it on 4 gallons of beer then you overcarbonated by 25%.
+1 on the beer not being fully carbed properly.
The co2 needs time to dissolve into the beer, and only 1 week (especially with an OG of 1.070) isn't enough. Basically, as co2 is produced during bottle conditioning, it goes into the headspace of the bottle, then slowly dissolves back into the beer. The beer is *undercarbed*, not overcarbed. Also, allowing the beer to chill longer will help the co2 to dissolve into the beer. Give the beer another 2 weeks or so, then toss one in the fridge for 2-3 days and you should be good to go.
The co2 needs time to dissolve into the beer, and only 1 week (especially with an OG of 1.070) isn't enough. Basically, as co2 is produced during bottle conditioning, it goes into the headspace of the bottle, then slowly dissolves back into the beer. The beer is *undercarbed*, not overcarbed. Also, allowing the beer to chill longer will help the co2 to dissolve into the beer. Give the beer another 2 weeks or so, then toss one in the fridge for 2-3 days and you should be good to go.
