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Bottled Beer: Overcarbonated

After successfully making beer for my wife for years (bottled) I suddenly have an overcarbonated batch, taking off the cap results in most of the beer spewing out the top.

My solution so far is to try this: I make my beer using Tap-a-draft 6litre bottles, so I poured her beer including foam into one of my 6 liters, let it settle and added a teaspoon of suger and refrigerated. (much like I do my own). Hopefully in a week or two it will be recarbonated.

Now I just did this with one 6litre as a test. Do any of you have any other ideas or could tell me likely what happened to cause the overcabonation? Thanks!

RT

Reply to
JB
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Your beer was not finished fermenting before you primed and bottled.

Reply to
BierNewbie

primed and bottled.

That would be my guess as well.

Reply to
hevimees

The amount of carbonation is related to the temperature of the beer when you bottle it. For example, if you use 1/2 tsp of corn sugar to bottle a beer at 70 F, you would get a different level of carbonation if you bottled the same beer at 65 F. The colder the beer the more it can hold CO2.

Troy

Reply to
Storm Shadow

If you used the normal amount of priming sugar, and fermentation had finished (you took a SG measure before bottling right?) then it could be wild yeast. How does it taste ? Wild yeast, or wine yeasts even can ferment a lot more of the sugars in the beer often to near 100% attenuation, which beer yeast can not do. It'll taste pretty bad if that is the case though.

JB wrote:

Reply to
stephen

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