grader DAVE Posted December 14, 2018 Share Posted December 14, 2018 Could anybody tell me why after secondery fermentation when opening some bottles they foam up to much and how can i stop it ( SG 1001-1010) vat left to stand for a week Link to comment Share on other sites More sharing options...
ben 10 Posted December 14, 2018 Share Posted December 14, 2018 are they pet bottles? you can degas them over a few days to reduce this issue. are the bottles cold? moving forward.... what was the recipe? are you sure it was finished fermenting? how much priming sugar did you add? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted December 16, 2018 Share Posted December 16, 2018 I recall Fast Homebrew had a video on this in his early days. I think it was a brew bottled and stored in his shed at 40°, secondary ferment might have occurred around this temperature. Cheers Shamus Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 16, 2018 Share Posted December 16, 2018 I'm confused because the SG readings make no sense. It could be one of two things, either the bottles aren't cold enough when opened or you've over primed them, either using too much priming sugar or bottling before fermentation finished properly. Link to comment Share on other sites More sharing options...
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