too much head

[OPKUTech]

I had brewed (2nd batch ever) American Pilsner from pre-hopped extract. It was primed with table sugar and has sat bottled for 2 weeks. The issue I am having is that, no matter how carefull I am, I get one inch (2-3 oz?) of liquid out and the rest of the pint glass is foam.

Any ideas of why this might be?

 

[Hoppus_Poppatopolis]

Tell us a little more. How much did you brew? How much priming sugar? What temperature are you serving it at? Did you take OG and FG readings?
How does it taste?
This can be cause by several things.

 

[wyzazz]

It's probably not ready yet, give it another week at least for the CO2 to dissolve in to solution.

 

[OPKUTech]

Tell us a little more. How much did you brew? How much priming sugar? What temperature are you serving it at? Did you take OG and FG readings?
How does it taste?
This can be cause by several things.

brew 5gal
I dont remember how much sugar i used (I write down everything now) but I think the math came to 1/2 cup plus 2tbs. This was boiled in 2-3 cups water, cooled and added to wort durring early transfer to bottling bucket to mix well.

I'm serving it at bacement temp. about 65* (I like to think that's the fault of my German decent)

OG was just over 1.040 FG about 1.020

The flavor is slightly sour but nothing horrible. Could be cured with a slice of orange I would think.

 

[JohnnyO]

To Topic: That's what she said.

To poster: Let that beer age a bit. That carbonation problem will work itself out. Also, the flavors will meld a bit more.

 

[Hoppus_Poppatopolis]

That FG might be a bit high. Smart practice is to take readings over three days to see there is any change. If no change, then it's okay to bottle. I don't usually do that because my brews tend to sit in the fermenter for 3-4 weeks.

Sounds to me like you *might* have bottled it before it was finished fermenting. That could up the carbonation considerably.

 

[OPKUTech]

Thanks to all for the info. This is my first post to this forum and I'm sure there will be more due to the great response I have recieved.

 

[maida7]

Also, serving colder will help keep the bubbles in solution.

 

[wonderbread23]

brew 5gal

OG was just over 1.040 FG about 1.020

Your beer wasn't done fermenting. That is only 50% attenuation. Attenuation varies based on yeast, but I wouldn't bottle anything under 70%. All that extra sugar is being fermented in bottle and overcarbing them. I'd throw them in a cold place ASAP and drink them before they possibly explode.

 

[TipsyDragon]

I'm serving it at bacement temp. about 65* (I like to think that's the fault of my German decent)

well there's your problem thats way to warm. are you sticking these bottles in the fridge for at least 24 hours before pouring? try that with a couple bottles and pour it cold and see if the problem goes away.

 

[DrDirt]

The topic is "too much head" and I only see one sarcastic reply. I'm dissapointed in you guys.

 

[Montanaandy]

The topic is "too much head" and I only see one sarcastic reply. I'm dissapointed in you guys.

I was thinking the same thing. Much too civilized around here. Montanaandy.

 

[Cyan]

There is no such thing as TOO MUCH HEAD!!! There's never enough, baby, whoo!!!

Not enough, never too much, leave a trail of busted stuff... (DMB lyrics)

 

[OPKUTech]

Ha Ha Ha

I assumed I was gunna get some "entertaining" responses. I am, however, very glad people gave me serious ones as well. :rockin: