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Taking beer on trips.

I just went on a trip and wanted to take some of the beer I brewed to give a taste to some friends. I put the beer trunk of the car and drove from New Mexico to Illinois. When I got there I set the beer in a closet to allow the yeast to settle. After three days I decided it was time to open the beer. It had over carbonated so much that it tasted like seltzer water. I came back home and opened a few beers from the same batch and they were fine.

Can anyone explain why the beer I took on my trip did what it did?

Roy

Reply to
Roy Boy
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Just a few guesses:

A) the beer got very shaken up in the drive. B) the beer got too warm, stimulating the yeast to ferment any trace residual sugars. C) (which I think might be the most likely) the altitude differences between NM and IL created higher pressure in the bottles.

Reply to
Bill O'Meally

You have seen that going from a low pressure area ( beer bottled) to a high pressure area ( beer opened) is the most likely cause of the problem. Is there any way to adjust for this. I can heat the beer to kill the yeast in case it was due to the temp causing yeast to go wild.

Reply to
Roy Boy

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