Pilgarlic
Well-Known Member
Recipe: Amarillo Pale Ale
Briess 2-Row Pale 9# 8oz
Briess 2-Row Car 20L 1# 0oz
Warrior 1 oz @ 60
Amarillo 2 oz @ flameout
Amarillo 2 oz Dry hop in Secondary
Danstar Nottingham
OG 1.049, Yeast Pitched at 72.
Fermented 6 days in Primary at 68
21 Days in Secondary at 50, Cold Crashed 48 hours at 32.
FG 1.004
Bottled with 4.05 oz cane sugar, shooting for 2.5 vols. Conditioned in Bottle for 6 days at steady 80, then to 70.
Opened a bottle 6 days after bottling, 5/20. Fully Carbed. Delicious.
Opened a bottle tonight, 5/24, and it poured from the bottle but immediately foamed to fill the glass, with just an inch of beer on the bottom of a 20 oz pilsner glass, the remainder filled with a white, larger-bubbled foam. Second bottle did the same.
Fearing bottle bombs, I used a church-key to barely lift the caps of my 48 remaining bottles, releasing the "pfffffffft", and reset the caps with the capper.
Any other ideas? Will this removal of pressure allow CO2 to escape from the beer reducing the carbonation?
Since I've relieved the pressure and placed all of the bottles in a lockable marine cooler I'm no longer concerned about bombs, but I'd like to save this beer. Other than the carbing problem, it's delicious!
Briess 2-Row Pale 9# 8oz
Briess 2-Row Car 20L 1# 0oz
Warrior 1 oz @ 60
Amarillo 2 oz @ flameout
Amarillo 2 oz Dry hop in Secondary
Danstar Nottingham
OG 1.049, Yeast Pitched at 72.
Fermented 6 days in Primary at 68
21 Days in Secondary at 50, Cold Crashed 48 hours at 32.
FG 1.004
Bottled with 4.05 oz cane sugar, shooting for 2.5 vols. Conditioned in Bottle for 6 days at steady 80, then to 70.
Opened a bottle 6 days after bottling, 5/20. Fully Carbed. Delicious.
Opened a bottle tonight, 5/24, and it poured from the bottle but immediately foamed to fill the glass, with just an inch of beer on the bottom of a 20 oz pilsner glass, the remainder filled with a white, larger-bubbled foam. Second bottle did the same.
Fearing bottle bombs, I used a church-key to barely lift the caps of my 48 remaining bottles, releasing the "pfffffffft", and reset the caps with the capper.
Any other ideas? Will this removal of pressure allow CO2 to escape from the beer reducing the carbonation?
Since I've relieved the pressure and placed all of the bottles in a lockable marine cooler I'm no longer concerned about bombs, but I'd like to save this beer. Other than the carbing problem, it's delicious!