We have a problem,,,over carbonated

[kellsean]

So I bottled my nut brown into 24 22oz bottles 48 hours ago. I primed with about 2.5 oz of dextrose and 1/4 cup of honey. I was worried about uniformity, so I cracked 2 random bottles to see if they had the same carbonation thus far...

Foam everywhere. These things are WAY over carbonated. What are my options now?

My apartment is about 75 degrees... could chilling make the carbonation go down? I'm just really worried about bottle bombs!

Thanks!

 

[TexLaw]

Forty-eight hours? I fear you're about to have the dancing fountains or World War III. Actually, I don't know if you are waaaaay overboard, but you certainly have too much in there. Probably, the honey was enough on its own.

Seriously, chill them now. Handle them carefully.

Then, once they are chilled. Pop the tops and recap. See if that helps.

I doubt I have to say it, but in the future, do a little more homework on what you need to prime.


TL

 

[Dr Vorlauf]

How long did you ferment the batch ? What were your last 2 specific gravity measurements? Too much sugar also , I think.

 

[kellsean]

Fermented 11 days. Last specific gravity reading was 1.015.

I converted the amount of honey using the grams of sugar per ounce, so it worked out the same as if I had used 5 oz. dextrose, but I guess I messed up somewhere!

I'll chill and recap...

Thanks again.

 

[Poindexter]

Foam everywhere. These things are WAY over carbonated. What are my options now?
Thanks!

Hold up now.

I know I read somewhere that the yeast produce gasseous CO2 which collects in the headspace and then diffuses back into the beer.

What are you doing cracking a beer 48 hours after you bottled it anyway? Were you looking for trouble?

You went to the trouble to convert grams sugar honey to grams sugar dextrose and get it right. How about you leave a 12 pack or so in a closet for about a month, undisturbed? In a trash bag if you want, but leave Wednesday's caps on them.

Now you said "over-carbonated," but really, what was the beer under the foam really like? Over-carbonated or totally flat?

 

[Fingers]

Hold up now.

I know I read somewhere that the yeast produce gasseous CO2 which collects in the headspace and then diffuses back into the beer.

Yeah, but that wouldn't make foamy beer, just a loud pop when it opened. I'd suggest those little bundles of potential energy be carefully removed from living quarters. Use eye protection when handling. 48 hours? Whoa.

 

[Bobby_M]

If you think about how bottle carb, you'll understand why they'll foam this early. The pressure is all in the headspace and hasn't diffused into the beer. Keep them somewhere where they won't cause any harm if they explode. Carboard box would be a start. Wait 3 weeks then chill one at least overnight before testing.

 

[malkore]

If you think about how bottle carb, you'll understand why they'll foam this early. The pressure is all in the headspace and hasn't diffused into the beer. Keep them somewhere where they won't cause any harm if they explode. Carboard box would be a start. Wait 3 weeks then chill one at least overnight before testing.

beaten to the punch.
indeed, 48 hours is not a good indicator at all, but I'd be slightly cautious...more like 'aware' of the potential for a mishap, but wouldn't even consider throwing anything out yet.

I don't think you over primed. without even converting the honey to grams, your priming quanity look quite reasonable for a full 5 gallons.