Well, made beer from a extract. Irish stout version. After 10 days fermenting in glass demijohn I thought that it is done and I bottled the beer. Now after 6 days I opened one bottle just to get a first taste. Well,
3-5 seconds after opening it started foaming and half a bottle went to sink... stuff that was left was very nice but overcarbonated... Is it ok just to open every bottle and recap again??Many thnx!
Andrej
did you use wbarwell's carbonation pump to fill those bottles?
Yes, you can just open each bottle and recap. If they are really gushing, you may lose a good bit of beer...
Since they are overfoaming already, you should chill them down to about
30F if you can first, that will help keep more CO2 in solution and maybe prevent some foaming.You might also consider safety goggles and heavy gloves - seriously... just in case they are so pressurized that they burst.
I'd pop all the tops first, then go around and re-cap them with new caps.
Sooner is better... the yeast may still be working on more sugars!
Well, I recapped all bottles. Well only 3 more acted in similar way, over carbonated... and only these had strange a bit sour taste... definitely different from others. All other bottles were nicely carbonated and great taste...
What goes wrong when you get spoiled bottle? Is it possible that it was not sterilized good enough??
Thnx
Andrej
PS. How often you get spoiled (sour) batch/bottle???
...
It does sound like you had a few bottles that weren't sanitized enough (or something else like that happened - some dirty caps or something).
That particular thing has never happened to me. The only bad batches I've had were when I reused yeast too many times and it eventually got too much bacteria in it and the beer turned sour. But that was *all* the bottles in the batch - not just a few.
Also, I once had a batch where the priming sugar didn't mix and got a few bottles that were WAAAAAY overcarbonated and most bottles didn't have enough carbonation. Had to open them all and re-prime according to how much carbonation each bottle had... but that worked ok. (Now I stir the priming sugar in, just in case! :)
Aren't you worried about re-suspending the yeast sediments just before you bottle? Maybe I'm being too anal about sucking up the gunk on the bottom.
It all settles out anyway
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