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- Posted on
March 31, 2005, 1:30 pm
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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
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.
If you don't mix the priming solution into your beer well enough, you
will get variable carbonation. Some bottles over carbonated, some
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.
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!
Life begins at 60 - 1.060, that is.
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