Milk chocolate stout that is bottle conditioned, tried to use the tasty brew grid so that it wouldn't be too carbonated, but it foams out of the bottle when opened.
It's a beer that could be "cellared" until the Fall, could I expect the carbonation to subside?
Besides using too much priming sugar, am I not letting it sit in secondary long enough (it's not a high gravity beer and was in secondary a month)?
It's a beer that could be "cellared" until the Fall, could I expect the carbonation to subside?
Besides using too much priming sugar, am I not letting it sit in secondary long enough (it's not a high gravity beer and was in secondary a month)?