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Overcarbonation

I opened a bottle just now and got a _lot_ of foam.

I'm using a poorly designed bottle opener, and ended up tearing a small hole in the cap rather than cleanly popping it off, the beer started to foam and kept going for at least 4 minutes (I took it to the sink and stopped watching it after that).

I'm pretty sure I didn't shake it excessivly while carrying it upstairs from the fridge, and I only added 2 carbonation drops to the bottle (the recomended rate for a tallie, I did check them all pretty carefully)

It's been in bottles for 9 days now, and was in the fermenter for 7 before I bottled, I don't own a hyrdometer so I didn't do the bit with checking for 2 days running, it did sit around 28C a lot of the time though, so I figured on it fermenting pretty quickly.

I decided not to wait too long to start on it (my first batch) so I've had 6 bottles (not tonight :) ) so far and this is the first to behave this way (the others gave a small hiss as they opened, but that's all)

The point of the post is that I'm a little worried I might have to start cleaning up exploded bottles soon and I thought some of you might have encountered this sort of thing before.

thanks peter

Reply to
Peter.QLD
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Reply to
N. Falcimaigne

If you don't mix the priming solution into your beer well enough, you will get variable carbonation. Some bottles over carbonated, some under.

The priming sugar solution will usually have a higher gravity than the finished beer. It will sit on the bottom of the bottling bucket unless you stir it thoroughly (ideally with a vertical rolling motion

- not around in a circle)

Stir very well initially, then stir after each 6 or 8 bottles are filled. Avoid entraining air into the beer with your mixing.

There is another cause of foaming that just won't quit - and that's attributable to an infection that was present in the bottle or in the bottling operation. You pop the top and the foam keeps slowly rising until half the bottle is spilled on the table . . . that can happen with normal amounts of carbonation.

If you do get an exploded bottle or two . . . it is usually not as bad as one might think. The neck of the bottle cracks and separates releasing pressure. Or that has been my experience - most of the bottle would be intact and still in the case. There will be spilled beer, but a chain reaction is unlikely. If that happens put the intact bottles in the fridge to chill them down. Chilling reduces the volume of liquid and gas, and the gas remains in solution. If there is sugar fermenting, the temperature drops inhibits fermentation.

Reply to
default

OOPs missed that about the tabs . . .

Reply to
default

"Peter.QLD" wrote in news:Xns962AEF45374C7rzis@10.205.1.42:

Thanks for the advice, I'll just assume an infection or accidental overuse of drops (but I'm sure I double checked more than once...) unless it happens again then.

peter

Reply to
Peter.QLD

Bottling after 7 days without a hydrometer reading, it's entirely possible that fermentation wasn't done yet. I'd keep those bottles in a box in a cool place...be very careful!

--------->Denny

Reply to
Denny Conn

Get yourself a hydrometer!!! I never, ever, bottle beer unless I've had it in the secondary for at least 2 weeks and the gravity remains stable. I also prime the batch before bottling. Individual bottle priming is asking inconsistency.

Tom

Reply to
Tom Lampman

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