oldstyle69
Well-Known Member
so i was invited by a restaraunt friend to taste some homebrew that an invester/partner of a, soon to be brewpub, made.
was told before hand that only 1 beer would be ready, as he had just bottled 2 or 3 others the night before.
most were test batch beers using Nettles or other foraged plants and mushrooms.
some interesting ideas, were tossed around during the tasting. then he opened 1 that was bottled the night before and it was a geyser. super over carbed in 1 day. he had no idea why/how that happened. seemed strange. anyone else EVER have that happen?
im pretty sure he bottled it way to early and it had plenty of active yeast, and added more bottling sugar to make this happen. but he says it was fermented out.
what ever tho
thought it was strange enough to share.
was told before hand that only 1 beer would be ready, as he had just bottled 2 or 3 others the night before.
most were test batch beers using Nettles or other foraged plants and mushrooms.
some interesting ideas, were tossed around during the tasting. then he opened 1 that was bottled the night before and it was a geyser. super over carbed in 1 day. he had no idea why/how that happened. seemed strange. anyone else EVER have that happen?
im pretty sure he bottled it way to early and it had plenty of active yeast, and added more bottling sugar to make this happen. but he says it was fermented out.
what ever tho
thought it was strange enough to share.
