TrevorL1 Posted March 10, 2010 Share Posted March 10, 2010 Hi, I have been brewing Coopers home brew continually now since 1988. A few minor problems have come and gone over the years, and I have become quite 'good' at my brews. The current problem I have is that in about 70% of my current brew of approximately 400 tallies, when the cap is removed, the brew froths out, and sometimes by the time it stops frothing, there is only 1/2 a bottle left. Apart from being very gassy, the brew tastes fine. Not every bottle does this, and the brews span over many months. Our Regional Council has opted to add Flouride to our water, but apart from this, I am doing the same things that I have been doing for the past 20+ years. HELPPPPPPPPPPPP ! Link to comment Share on other sites More sharing options...
PB2 Posted March 11, 2010 Share Posted March 11, 2010 G'day Trevor, welcome to the Brewers Guild! I doubt that the addition of flouride to the town water supply is the issue. Otherwise, we would have gushers all around the country!! Gushers may be caused by: 1. too much fermentable sugars when bottled (bottling before FG is reached or too much priming sugar). 2. Infection due to bacteria and/or wild yeast. You say you've been doing the same thing but we don't know what that same thing is?? How long have you had your current fermenting tub? Describe, in detail, your cleaning and sanitising methods. Describe your method for preparing the brew. How do you determine FG? Priming rate. You say the gushers taste okay. Can you describe the smell and taste? Link to comment Share on other sites More sharing options...
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