Rediculous amount of head on fairly fresh beer

[Remos112]

So I bottled my first all grain exactly one week ago and it looked nice and clear in the bottle so I dediced to try one. Boy was I in for a surprise. When I popped the cap there was a nice pop but nothing out of the ordinary. Then wheb pooring gentlty a gigantic layer of foam formed, way way more then usual. It was pretty carbed up from the looks of it,m there was a lot of active bubbling too.
Some addditonal info:
Arsegan All Grain kit Duvels Nat:
Pilsener Malt
PaleMalt
Wheat flakes
4-grain Malt
Hops:
Styrian Golding
Brewers Gold
Crystal
Saaz
Schedule:
62"c 45 minutes
72 c 15 minutes
78 c 5 minutes.
Candisugar 10 minutes.

It went from 1.060 down to 1.008 in less then a week. I kept it two more weeks in the fermenter before bottling. I bottled using 7 grams per liter as per directing.

Anybody any idea what could be going one here?
Other than the huge head the beer is quite amazing, almost dead on with Duvel
Thanks in advance!

 

[Pkrd]

You need to refrigerate it for 3-4 days. The yeast from bottle conditioning is still in suspension, creating nucleation points for the CO2 to form bubbles on. Refrigerating will drop this yeast out.

 

[flars]

Check the SG of the beer if you still get extreme foaming after chilling a bottle for 3 to 4 days. It is possible the beer may have fermented a couple more gravity points lower.

Edit: Give the beer another week of conditioning if the foaming persists and the SG has not dropped.

 

[Remos112]

Solid advice guys! WIll leave the brew alone for 2 more weeks and will then move them to the basement for further conditioning. Also I'll keep in mind to have them longer in the fridge.

 

[Remos112]

Popped another one today, and I think it did ferment a bit further the cap flew off with l a lot of force and it definetely seemed overcarbed to me. I have the crates inside a closet for safety. Shall I let it at room temperature for one more week? Or would it be wise to get them colder asap?
Sidenote. it tastes absolutely delicious!

 

[triethylborane]

Id keep them cold and enclosed. A bottle bomb is just a no go event and precautions need to be taken. Beer UXO requires beer EOD.

 

[RedlegEd]

Id keep them cold and enclosed. A bottle bomb is just a no go event and precautions need to be taken. Beer UXO requires beer EOD.

+1 ^^^ this. Also, if you don't have enough room in the fridge, put them in a large plastic tote w/lid to contain the major mess that will be created if it blows. SWMBO will not be very happy if she finds the inside of her closet reeking of beer and everything wet, stained, and sticky. Ed

 

[Remos112]

Thanks for the advice guys! I will put them colder asap. Would this affect conditioning in any way? I have the feeling it might take longer for them to condition in cold conditions but no idea if this is actually the case.

 

[Norselord]

SWMBO will not be very happy if she finds the inside of her closet reeking of beer and everything wet, stained, and sticky. Ed

That's how the bed should be...

 

[Remos112]

SWMBO will not be very happy

I have two of those actually, lucky for me they are cats and don't care a great deal about closets

 

[Remos112]

Question remains though what might have caused this. Is this a feauture of this yeast? To munch down to 1.008(wich is already lower then what I am used to) and then in the bottle decides it wants some more?
The yeast used was Mangrove's Jack Belgian ale M41

 

[flars]

Pour a sample to check the SG. It is possible to degas bottles that finished fermentation after bottling.

 

[Remos112]

Pour a sample to check the SG. It is possible to degas bottles that finished fermentation after bottling.

Will do that tomorrow, I am willing to bet that the SG has dropped slightly, this is not normal carbonation

 

[Remos112]

Popped one open for a FG sample and it was a small geiser. Shaked the co2 out of it and dropped the hydrometer in.It gave me a reading of 1.004 so indeed it fermented out even further. How on earth is this possible? Is this yeast known for such behaviour? I used 1 11gram packet and if anything that would be a slight underpitcg rather then too much yeast. I stocked all of the beer in de fridge as precaution now. Does anyone know how to prevent this in the future?

Primary fermentation was for 3 weeks and it was 1.008 for several days straight so it sure seemed finished.
\

 

[RM-MN]

Popped one open for a FG sample and it was a small geiser. Shaked the co2 out of it and dropped the hydrometer in.It gave me a reading of 1.004 so indeed it fermented out even further. How on earth is this possible? Is this yeast known for such behaviour? I used 1 11gram packet and if anything that would be a slight underpitcg rather then too much yeast. I stocked all of the beer in de fridge as precaution now. Does anyone know how to prevent this in the future?

Primary fermentation was for 3 weeks and it was 1.008 for several days straight so it sure seemed finished.
\

Wild yeast can ferment what we think of as unfermentable sugars and that will get you a lower FG and gushers. Clean every part of your system with soap and water with good rinsing to eliminate the soap when done.

 

[Remos112]

Wild yeast can ferment what we think of as unfermentable sugars and that will get you a lower FG and gushers. Clean every part of your system with soap and water with good rinsing to eliminate the soap when done.

Where would this wild yeast be coming from? I always clean everything with oxiclean and I sanitze everything several times with Starsan. I have done more then 20 brews so far and never encountered anything like this. This was my 1st AG though, but I tried my 2nd AG brew yesterday after one week bottle conditioning and it had nearly no co2 so the 1st batch seems to be a freak somehow

 

[jrgtr42]

Wild yeast can sometimes pop up seemingly out of nowhere, regardless of your cleaning regimen. Like as not IF THAT IS THE CASE you missed something somewhere. However, do you taste anything off about your beers?
MOre likely it's a simple case of overpriming. When you said bottled using 7g / l what did you mean? 7 grams of corn sugar? By my math, that's about a quarter oz per liter, for a 5 gallon batch that's 19 l, that's a bit under 5 ounces. THat's a bit overprimed, depending on style.
Did you test your gravity a couple times before bottling? usually I like to test it a few days before I plan to bottle, then again that day to make sure that it's not moving. Most likely at 1.008 you were done, but you never know.

 

[Remos112]

Wild yeast can sometimes pop up seemingly out of nowhere, regardless of your cleaning regimen. Like as not IF THAT IS THE CASE you missed something somewhere. However, do you taste anything off about your beers?
MOre likely it's a simple case of overpriming. When you said bottled using 7g / l what did you mean? 7 grams of corn sugar? By my math, that's about a quarter oz per liter, for a 5 gallon batch that's 19 l, that's a bit under 5 ounces. THat's a bit overprimed, depending on style.
Did you test your gravity a couple times before bottling? usually I like to test it a few days before I plan to bottle, then again that day to make sure that it's not moving. Most likely at 1.008 you were done, but you never know.

It taste very good, although very young.
I primed with bottling sugar(pure glucose)and it was exactly the amount the recipe asked for. I have used 10gram/L in the past on some Belgians without a hitch, nowhere near this much carbonation.
Also wouldn't the sugar just ferment away without impacting FG?
Thanks for your imput so far.

 

[Remos112]

After Alot of reading I think it might have been wild yeast that travelled on a fruit fly, (I found one in the bottling bucket while bottling.)
Does this make sense? The beer still taste great but I will be consuming it as fast as I can before it goes south.

 

[flars]

After Alot of reading I think it might have been wild yeast that travelled on a fruit fly, (I found one in the bottling bucket while bottling.)
Does this make sense? The beer still taste great but I will be consuming it as fast as I can before it goes south.

Likely suspect with a gusher when found in the beer. If the pressure gets too bad you may have to do a few pressure release sessions.

 

[Remos112]

Likely suspect with a gusher when found in the beer. If the pressure gets too bad you may have to do a few pressure release sessions.

I'll keep that in mind thanks! But so far it is overcarbed, but manageble. Most importantly it still tastes great!