Excessively carbonated beer

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I've been brewing for about a decade, and every once in a while I get a
brew which ages out and becomes excessively carbonated, as in the entire
contents slowly bubble out of the bottle when opened.

I am always careful about having things clean, C-brite or B-brite, long
boils, prestart the yeast to give it a head start on anything eveil,
etc, etc. And another batch of the same recipe usually gives the same
result, although I hate to do a test which takes a long time to give a

This isn't a huge pop and spurt, just a slow 1-2 minute conversion of
all liquid to head.

I don't find any hints on this other than general "keep it clean"
comments which don't seem likely to be the problem. After bottling brews
are storage in a dark 52-55F cellar until used. I'd love to predict
which brews will age well and which will turn to garbage, without
waiting for several years to find out.

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Re: Excessively carbonated beer

I had the same findings in a batch of Bitburger clone I did. I was using the
White Labs WLP800 yeast. After fermenting I lagered the whole batch for 4
weeks. I then kegged half the batch and bottled the rest. The kegged beer
was fine. The bottled beer was over carbonated and very dry compared to the
kegged. I suspect it wasnt finished fermenting and finished in the bottle.
It didnt taste funky or contaminated in any way, just dry.

I like to see how beer ages as well. Thats why I keg half and bottle half.

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