Well, made beer from a extract. Irish stout version. After 10 days
fermenting in glass demijohn I thought that it is done and I bottled the
beer. Now after 6 days I opened one bottle just to get a first taste. Well,
3-5 seconds after opening it started foaming and half a bottle went to
sink... stuff that was left was very nice but overcarbonated... Is it ok
just to open every bottle and recap again??

Many thnx!

Andrej

Sounds like there was still plenty of fermentable sugar in the ferment
when you bottled. Be careful.

On Sat, 17 Dec 2005 17:37:29 +0100, "Magla"
<magla@hi.htnet.hrMAKNIOVO> wrote:
[color=blue]
>Well, made beer from a extract. Irish stout version. After 10 days
>fermenting in glass demijohn I thought that it is done and I bottled the
>beer. Now after 6 days I opened one bottle just to get a first taste. Well,
>3-5 seconds after opening it started foaming and half a bottle went to
>sink... stuff that was left was very nice but overcarbonated... Is it ok
>just to open every bottle and recap again??[/color]

did you use wbarwell's carbonation pump to fill those bottles?


"Magla" <magla@hi.htnet.hrMAKNIOVO> wrote in message
news:do1eu7$hp1$1@bagan.srce.hr...[color=blue]
> Well, made beer from a extract. Irish stout version. After 10 days
> fermenting in glass demijohn I thought that it is done and I bottled the
> beer. Now after 6 days I opened one bottle just to get a first taste.
> Well,
> 3-5 seconds after opening it started foaming and half a bottle went to
> sink... stuff that was left was very nice but overcarbonated... Is it ok
> just to open every bottle and recap again??
>
> Many thnx!
>
> Andrej
>
>[/color]

[color=blue]
> Well, made beer from a extract. Irish stout version. After 10 days
> fermenting in glass demijohn I thought that it is done and I bottled the
> beer. Now after 6 days I opened one bottle just to get a first taste. Well,
> 3-5 seconds after opening it started foaming and half a bottle went to
> sink... stuff that was left was very nice but overcarbonated... Is it ok
> just to open every bottle and recap again??[/color]

Yes, you can just open each bottle and recap. If they are really
gushing, you may lose a good bit of beer...

Since they are overfoaming already, you should chill them down to about
30F if you can first, that will help keep more CO2 in solution and
maybe prevent some foaming.

You might also consider safety goggles and heavy gloves -
seriously... just in case they are so pressurized that they burst.

I'd pop all the tops first, then go around and re-cap them with
new caps.

Sooner is better... the yeast may still be working on more sugars!

"Derric" <derric1961@removethis.yahoo.com> wrote in message
news:slrndqdm6v.nd4.derric1961@bhm29.hiwaay.net...[color=blue]
> Sooner is better... the yeast may still be working on more sugars![/color]


Well, I recapped all bottles. Well only 3 more acted in similar way, over
carbonated... and only these had strange a bit sour taste... definitely
different from others. All other bottles were nicely carbonated and great
taste...

What goes wrong when you get spoiled bottle? Is it possible that it was not
sterilized good enough??

Thnx

Andrej

PS. How often you get spoiled (sour) batch/bottle???

[color=blue]
> Well, I recapped all bottles. Well only 3 more acted in similar way, over
> carbonated... and only these had strange a bit sour taste... definitely
> different from others. All other bottles were nicely carbonated and great
> taste...
>
> What goes wrong when you get spoiled bottle? Is it possible that it was not
> sterilized good enough??[/color]
....[color=blue]
> PS. How often you get spoiled (sour) batch/bottle???[/color]


It does sound like you had a few bottles that weren't sanitized enough
(or something else like that happened - some dirty caps or something).

That particular thing has never happened to me. The only bad batches
I've had were when I reused yeast too many times and it eventually got
too much bacteria in it and the beer turned sour. But that was *all*
the bottles in the batch - not just a few.

Also, I once had a batch where the priming sugar didn't mix and got a
few bottles that were WAAAAAY overcarbonated and most bottles didn't
have enough carbonation. Had to open them all and re-prime according
to how much carbonation each bottle had... but that worked ok. (Now I
stir the priming sugar in, just in case! :)

Aren't you worried about re-suspending the yeast sediments just
before you bottle? Maybe I'm being too anal about sucking up the gunk
on the bottom.

[email]gary@kasinc.com[/email] wrote:
[color=blue]
> Aren't you worried about re-suspending the yeast sediments just
> before you bottle? Maybe I'm being too anal about sucking up the gunk
> on the bottom.[/color]

It all settles out anyway
--
subjugate the rhyme and rock with the rhythm
only got one line to balk all the schizm