atticafarmer
New Member
Long time learker first time poster.
I'm hoping some vets are able to help me out and I'm not sure if this is the right spot to post this but here it goes.
I have brewed two separate batches of a heavy red beer and both have been almost 80% foam after carbing.
Batch #1 fg was .013 , secondary for 1 month and then bottled with corn sugar. After a week in the closet I chilled and it was pretty nice. As it aged longer in the bottle though each time more foam was present than the last. We ended up with 3 bursting in the closet and finally pouring the rest out when they became nearly all foam once the seal was broken.
Batch #2 fg was. 011, same recioe as #1 but was in the secondary for nearly 3 months. Was Was fantastic out of the secondary, this one we kegged with no sugar just forced at 10psi. I just hit the keg after 5 days of carbing and same thing, nearly 80% foam off the keg.
I know a Hefe is very large head and these reds are twice as bad. Is there somethinh with the yeast (wl380) or am I missing something about a red?
I cant understand why both would have the same result bottling and kegging? When I read other posts about too much head its usualy too much sugar or too much pressure but for both of them to do the same thing with differwnt carb techniques I have to wonder what I'm missing?
Any input or help epuld be greatly appreciated. I can drink the Porter just fine but I would like to drink this red also.
TIA
I'm hoping some vets are able to help me out and I'm not sure if this is the right spot to post this but here it goes.
I have brewed two separate batches of a heavy red beer and both have been almost 80% foam after carbing.
Batch #1 fg was .013 , secondary for 1 month and then bottled with corn sugar. After a week in the closet I chilled and it was pretty nice. As it aged longer in the bottle though each time more foam was present than the last. We ended up with 3 bursting in the closet and finally pouring the rest out when they became nearly all foam once the seal was broken.
Batch #2 fg was. 011, same recioe as #1 but was in the secondary for nearly 3 months. Was Was fantastic out of the secondary, this one we kegged with no sugar just forced at 10psi. I just hit the keg after 5 days of carbing and same thing, nearly 80% foam off the keg.
I know a Hefe is very large head and these reds are twice as bad. Is there somethinh with the yeast (wl380) or am I missing something about a red?
I cant understand why both would have the same result bottling and kegging? When I read other posts about too much head its usualy too much sugar or too much pressure but for both of them to do the same thing with differwnt carb techniques I have to wonder what I'm missing?
Any input or help epuld be greatly appreciated. I can drink the Porter just fine but I would like to drink this red also.
TIA