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Date: 23 Jun 2006 06:34:13
From:
Subject: Massively over-carbed bottles in storage
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Opened a couple of bottles last night which had been stored away for 6
months.
Both were lagers, one bavarian and one czech pils. Both had tasted good
and had had decent carbonation at 8 weeks.
The 6 month samples, though, were *massively* overcarbed. The beer did
not shoot out of the bottle when opened. Rather, the foam kept coming
out relentlessly and slowly.
I decanted a 0.5 litre bottle into a 1 litre jug. The head took up half
the jug! It tasted OK, though.
Any ideas? The beer has been stored in cardboard boxes at room temp,
then chilled for a couple of hours before serving. Primed with cane
sugar.
Thanks
Bruce
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Date: 23 Jun 2006 14:00:25
From: John Bleichert
Subject: Re: Massively over-carbed bottles in storage
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bruce_phipps@my-deja.com wrote:
> Opened a couple of bottles last night which had been stored away for 6
> months.
> Both were lagers, one bavarian and one czech pils. Both had tasted good
> and had had decent carbonation at 8 weeks.
> The 6 month samples, though, were *massively* overcarbed. The beer did
> not shoot out of the bottle when opened. Rather, the foam kept coming
> out relentlessly and slowly.
> I decanted a 0.5 litre bottle into a 1 litre jug. The head took up half
> the jug! It tasted OK, though.
>
> Any ideas? The beer has been stored in cardboard boxes at room temp,
> then chilled for a couple of hours before serving. Primed with cane
> sugar.
>
It's been my experience with bottled homebrew that chilling it "for a
couple hours" makes the brew seem harsh and way over carbed, but let
those same bottles sit in the fridge at least overnight and they'll be
fine. Not sure why this is, the thermal shock of initial cooling may
do something odd.
I always let my beers sit in the fridge for at least an overnight
before decanting, more if possible. On the rare occasion that I'm
going to take some homebrew somewhere in a cooler I let it sit in the
fridge for a full 12 hours before trasnferring to the cooler.
Just my experience, hope it helps.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 23 Jun 2006 06:49:09
From:
Subject: Re: Massively over-carbed bottles in storage
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Maybe the Summer temp increase has reactivated some yeasties...
It should be OK to store bottles at room temp, as I understand it?
Bruce
John 'Shaggy' Kolesar wrote:
> On 23 Jun 2006 06:34:13 -0700, <bruce_phipps@my-deja.com> wrote:
> > Opened a couple of bottles last night which had been stored away for 6
> > months.
> > Both were lagers, one bavarian and one czech pils. Both had tasted good
> > and had had decent carbonation at 8 weeks.
> > The 6 month samples, though, were *massively* overcarbed. The beer did
> > not shoot out of the bottle when opened. Rather, the foam kept coming
> > out relentlessly and slowly.
> > I decanted a 0.5 litre bottle into a 1 litre jug. The head took up half
> > the jug! It tasted OK, though.
> >
> > Any ideas? The beer has been stored in cardboard boxes at room temp,
> > then chilled for a couple of hours before serving. Primed with cane
> > sugar.
>
> Sounds like it has continued to ferment in the bottle. IMO, either the
> beer wasn't quite done fermenting when you bottled, or else something
> else has started fermenting sugars that the yeast initially left alone.
>
>
> John.
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Date: 23 Jun 2006 13:52:09
From: John 'Shaggy' Kolesar
Subject: Re: Massively over-carbed bottles in storage
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On 23 Jun 2006 06:49:09 -0700, <bruce_phipps@my-deja.com > wrote:
> Maybe the Summer temp increase has reactivated some yeasties...
That's possible.
> It should be OK to store bottles at room temp, as I understand it?
It should be OK assuming that the fermentation was complete before bottling.
John.
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Date: 23 Jun 2006 13:44:59
From: John 'Shaggy' Kolesar
Subject: Re: Massively over-carbed bottles in storage
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On 23 Jun 2006 06:34:13 -0700, <bruce_phipps@my-deja.com > wrote:
> Opened a couple of bottles last night which had been stored away for 6
> months.
> Both were lagers, one bavarian and one czech pils. Both had tasted good
> and had had decent carbonation at 8 weeks.
> The 6 month samples, though, were *massively* overcarbed. The beer did
> not shoot out of the bottle when opened. Rather, the foam kept coming
> out relentlessly and slowly.
> I decanted a 0.5 litre bottle into a 1 litre jug. The head took up half
> the jug! It tasted OK, though.
>
> Any ideas? The beer has been stored in cardboard boxes at room temp,
> then chilled for a couple of hours before serving. Primed with cane
> sugar.
Sounds like it has continued to ferment in the bottle. IMO, either the
beer wasn't quite done fermenting when you bottled, or else something
else has started fermenting sugars that the yeast initially left alone.
John.
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Date: 23 Jun 2006 19:42:15
From: Scott Sellers
Subject: Re: Massively over-carbed bottles in storage
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bruce_phipps@my-deja.com <bruce_phipps@my-deja.com >:
>Opened a couple of bottles last night which had been stored away
>for 6 months. Both were lagers, one bavarian and one czech
>pils. Both had tasted good and had had decent carbonation at 8
>weeks. The 6 month samples, though, were *massively*
>overcarbed. The beer did not shoot out of the bottle when
>opened. Rather, the foam kept coming out relentlessly and
>slowly. I decanted a 0.5 litre bottle into a 1 litre jug. The
>head took up half the jug! It tasted OK, though.
>Any ideas? The beer has been stored in cardboard boxes at room
>temp, then chilled for a couple of hours before serving. Primed
>with cane sugar.
The colder the beer, the more CO2 it can hold. You could chill
the bottles close to freezing, pop the caps to vent excess
pressure, then recap. Or maybe just lift an edge, then put it
through the capper again.
The low temp might keep it from gushing too much. When warmed to
serving temperature, there would probably be enough carbonation
left. Might be worth a try.
Scott S
--
Scott Sellers
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