LopeJuice
Active Member
my last few beers have been severely overcarbonated and I can't figure out why. They are usually in the 1.055-70 OG range and I give them 4 weeks to ferment. I've been using the hbd.org carbonation calculator and still, every beer that I open foams for a few minutes, is incredibly hard to pour, and then once it settles enough to drink tastes like beer champagne. There's a considerable amount of hop matter/yeast trub in the beer when it's bottled but that shouldn't affect this, right? I also sanitize my bottles in a dishwasher set on high with no detergent in it. any ideas would be greatly appreciated, this is getting frustrating.