Head

Ummm, don't shake the bottle before you open it :)

Leave it to me to miss the obvious =)

Maybe I went overboard with the carbonation

How long have the bottles been conditioning?

They have been conditioning in bottles for just about 2.5 weeks, in my basement at about 75 degrees.

Assuming you didn't over-prime the bottles the CO2 probably hasn't fully dissolved in your beer, give it a couple more weeks.

Sounds good! Thanks!! Next on tap should be tasty Red Ale, that I am looking forward to making. Hopefully it turns out well.

Does the beer taste Ok? if not you may have an infection.

There are several possible causes for something like this. Overpriming is certainly one of them. Another is bottling too soon, before FG is truly reached. Also, an infection will in effect cause continued fermentation in the bottle with similar results.

------------->Denny

Umm.. I am not much of an Irish Stout drinker to begin with, but it tastes ok.

My first thought is, it sounds like you're just not drinking it fast enough. (You need to get to that half way point faster...) :-)

Ok, real answer: I had a similar experience with a red ale once. It was very malty to begin with, and then I made the mistake of trying to add carbonation by adding "just a little extra bottling sugar". Bad idea. Every bottle I opened would foam over, no matter how cold I chilled it down to. I even tried letting it condition longer, (like an extra week or two), and it never seemed to help.

Net-net: I would point to the priming sugar. Watch the amounts on "thick" beers.

HTH

You could have added too much priming sugar (that always causes this effect).

This happens to me > I just made my first batch of Irish Stout. Everything turned out fairly