It seems as though I have a random problem with excessive carbonation leading to tons of foaming and even one bottle exploding on me. I've let the beer sit to allow the foam to subside and the beer doesn't seem to be infected. Any ideas what could be causing the problem?
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excessive foaming
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sounds like infected empty bottles, caps or filling tubes to me. Or problem with foaming before capping. There is a lot of reasons to gushing. Oxidation is one. If the problem is random bottles the problem is after bbt and might be unclean filling tubes on filler, or bottles/caps left open to air since last filling day. Or unclean capper / rinserhead.
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I really don´t think that you have a problem with primary or secondary gushing, sounds much more like in infection with an over fermenter: saccharomyces diastaticus or pasteaurians are likly.
You don´t taste the spoilage, since they ferment oligosacharides to the same products as your culture yeast. Plus any selective properties of the beer is totally unharmfull towards them. If infected by this yeast you should see beige flakes on the bottom and in supsension. And they are able to ferment until extrem high pressure exceeding 5 bar!
send a sample in for analyse, that is a quite simple test. good luckLast edited by Øl-sheik; 06-24-2007, 06:30 AM.Christoph
"How much beer is in German intelligence !" - Friedrich Nietzsche
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Well I had another bottle explode. Could it be that the warm temps combined with a beer cabonated a little high could result in an exploding bottle? I've warmed a few bottles and found they are highly carbonated. I haven't then tried cooling them to see if the carbonation goes down. Any suggestions
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could you give some infos about the beer?
is it filtered or not and pasteurized, do you check the degree of attenuation, what is the carbonation level when bottled, what bottles you use?
that would help a lot, thanks!Christoph
"How much beer is in German intelligence !" - Friedrich Nietzsche
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Assuming it is also not a problem the day after bottling, something is growing. Besides dealing with the obvious contamination source, try to get your attenuation further, by longer or warmer fermentation, cooler mash temp, and/or healthier yeast. If there's less crumbs for the gleaners, there will be less growth.
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Send samples to a lab to get analyzed. But it sounds like an infection. What type of filler are you using?
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