I’ve been slowly opening bottles of my last brew and have noticed that some of the 22 oz. bottles seem over-carbed. In fact, many of them will foam over slowly once I open them (beer level is below the base of the neck prior to opening).
I try and follow the online calculators very closely (pale ale in this case) but I’m wondering if the problem is that the corn sugar isn’t getting evenly distributed into the beer prior to bottling. Thanks for any ideas and am will I have some bottle bombs?
are some of them undercarbed?
I think a slow continuous foam over is an indication of infection but I could be mis-remembering.
This, or incomplete fermentation (happened on my first batch) and/or too much priming sugar. Did you measure and reach final gravity? Do you weigh the sugar, or just go by measurements?
Why was the fill level so low?
The slow foaming can also occur if the beer hasn’t been cold long enough since it finished conditioning at the warmer temp. If it tastes fine its most likely not infected.
Sounds like they might be under filled and perhaps the extra head space is an issue with the co2 as well.
No particular reason…is it better to fill higher on the neck?
a low fill can sometimes cause over carbonation problems. I’m not sure exactly what the mechanism for this is though.
if you use a bottling wand with the little spring loaded tip if you let the beer fill the bottle to brim (it almost always overflows a bit for me) and then remove the want it will leave the ideal amount of headspace.
I’ve heard it can cause a bottle to fail. I think it has to do with the pressure of the co2 out of solution pushing out on the bottle.
I might have read it in how to brew, maybe joy of homebrewing. It was very early in the hobby for me when I read it. Second or third batch.
Good answers, thank’s gents!