Last few of these have foamed over immediately upon removing the cap. Doesn't seem to be overcarbed, normal sound when opening, no spewing. No off taste. Is there a potential problem?
Meant to include that. Bottled 06/15/22, US-05 yeast, several days in the fridge at 42*F. 2/3 cup table sugar boiled in 1 cup water 20 minutes to prime. First bottles didn't do this. It just started a couple of weeks ago.How long have they been conditioning?
Have the bottles been cold (fridge) for a few days, before you open them?
Gushers like that generally point to overcarbing, due to too much priming sugar, beer that's not finished fermenting, or STA-1 yeast use.
Used a room temperature bottle to try this. It did this:Decarb a sample. Still 1.012?
The taste has changed, mostly the cantaloupe fading, but nothing that seems off or strange.Gushing bottles, that don't seem to be excessively carbed, are sometimes due to infections. Are you starting to pick up any off tastes?
Brew on
It's not pure volumes of CO2 that cause gushers. I have saisons bottle conditioned at 3.5 volumes in champagne bottles that have no problem when uncapped.I checked on Brewers Friend priming calculator and guessed at 4.65 gallons packaged, 3.0 volumes CO2, and 72F - that yields 5.4 oz of table sugar needed. That's about what you used. So you should have about 3.0 volumes - that's about the limit for most bottles and I can see it causing gushers. A possibility of bottle bombs. I would be very careful when handling these.
I think the 3.0 volumes of carbonation still brings it close to the pressure limit. Am I correct?It's not pure volumes of CO2 that cause gushers. I have saisons bottle conditioned at 3.5 volumes in champagne bottles that have no problem when uncapped.
Not every infection leads to off flavors. I fought with a wild yeast that kept carbonating my beer until bottles burst from the pressure but the beer continued to taste just fine. Keep checking your beer to see that it doesn't continue to get higher pressures and that it doesn't develop off flavors. Both are signs of infections.Gushing bottles, that don't seem to be excessively carbed, are sometimes due to infections. Are you starting to pick up any off tastes?
Brew on
Thanks for the questions. They have helped come up with a possible answer. I went back to my notes and I had forgotten that I added the priming sugar to the bottling bucket then had problems with much more trub due to the particulates in the cantaloupe juice so I only got 4.1 gallons of beer. Should have topped up but just wasn't thinking I guess. Current sg is still 1.012. Should I just open these and send them down the drain? Maybe toss the bottles, too
If the beer tastes good, why would you want to discard it? Pour the beer into a quart container and let the foam dissipate a bit, then pour it into your glass.Thanks for the questions. They have helped come up with a possible answer. I went back to my notes and I had forgotten that I added the priming sugar to the bottling bucket then had problems with much more trub due to the particulates in the cantaloupe juice so I only got 4.1 gallons of beer. Should have topped up but just wasn't thinking I guess. Current sg is still 1.012. Should I just open these and send them down the drain? Maybe toss the bottles, too
Yes, a good safety reminder, but that's not the question I was addressing, which was regarding foaming upon opening.I think the 3.0 volumes of carbonation still brings it close to the pressure limit. Am I correct?
(Note: I understand there are different wall thicknesses within the range that is considered "standard" bottles, but I've seen info that indicates 3.0 is a good value to use as a limit. I think it's best not to push the limit on this.)
Thanks for the questions. They have helped come up with a possible answer. I went back to my notes and I had forgotten that I added the priming sugar to the bottling bucket then had problems with much more trub due to the particulates in the cantaloupe juice so I only got 4.1 gallons of beer. Should have topped up but just wasn't thinking I guess. Current sg is still 1.012. Should I just open these and send them down the drain? Maybe toss the bottles, too
100%This is your issue. You have fruit particulates in the bottom of the bottles which become nucleation points for CO2 to come out of solution. When you pop the cap the pressure change is kicking up some of the fruit particulates, creating nucleation points driving out CO2 and creating that foam.
There's nothing you can do to fix it but it isn't a problem to worry about, either. Just pop the cap and pour quickly. Problem solved.
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