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old bill

gassy beer

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Latest dark ale .6 weeks old a bit gassy and bottles seem to froth over after opening .Help?.

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Either infection or the beer wasn't fully fermented when it was bottled.

 

Did you check that it was the same gravity reading over 2-3 days?

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PET you can periodically release gas until it is where you want it.

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thanks .will follow up infection thoughts .What i do is rinse after use, stand upside down until next then squirt with sansun a couple of times prior to use ?.

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Infection is a possible cause; it may not be infection. It could be as I said in my earlier post that the beer hadn't finished fermenting when you bottled it.

 

Do you take gravity readings with a hydrometer before bottling?

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Only take hydro readings if bottling on 6th day usually too busy and have been known to leave for two weeks.?

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Two weeks is a better timeframe to leave all beers before bottling. It lets the yeast clean up a bit after fermentation resulting in a better flavoured beer. 6 days is pushing it to have them completely fermented unless you've got the temperature quite high, or are brewing low OG beers.

 

I would be taking hydro readings on every batch if I was you. After two weeks it's highly likely that the beer is fermented, but I'd rather spend a couple of minutes taking a hydro reading over 2 or 3 days and confirm it, than just assume it's done and bottle it and hope for the best. It's a possible explanation for your batch being over carbonated. rightful

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Thanks Mr Van Blotto will follow up and take those time consuming readings over 3 days. have also gone beserk on cleaning , bottle brushing and then sansuning to drip dry prior bottling.Again thanks for your input.regards old bill.

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Be careful using a brush on the pet bottles. You may cause a scratch where it causes a shadow when cleaning and other nasties can grow. a warm rinse after finishing the bottle I find will suffice.

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It would be advisable to remember that the infection, if there is one, could be in the fermenter OR the bottles.

 

If it is an infection causing over carbonation in the whole batch it would seem more likely that it was introduced before bottling, than every bottle being infected with it before being filled with beer, given your cleaning and sanitising procedures for the bottles.

 

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