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homebrew: beer foams wildly out of bottles when opened?
I’ve recently bottled my third batch of homebrew- this was a strong ale, mini-mash. It fermented in the primary fermenter for two weeks and then was transfered to the carboy for an additional three+ weeks, at which point the finishing gravity was at an expected value. I bottled the five gallons with .75c of priming sugar, as before, and everything went smoothly.
At about two weeks and then four weeks after bottling, I opened test bottles to check the progress. Both bottles were among the last to be bottled in this batch and both were completely still- they hadn’t been moved in two weeks. When I opened both at room temperature, foam poured out of the bottles in great amounts, and continued to do so for about 60 – 90 seconds. The remaining beer was relatively well carbonated.
What could have caused this phenomenon? As stated, the finishing gravity was as expected (1009) and the beer had been completely still for several weeks.
With my first batch of beer I had the same problem. I know .75c of priming sugar is considered standard, but I felt that the only explanation could be that I over-primed. Hopefully someone else will have a better answer for you.
As for the batch already in bottles, open it over the sink when serving and immediately pour into a glass. Once it’s out of the bottle, the uncontrollable foaming stops so you can still enjoy the fruits of your labor.
How to Remove the Labels From Your Home Brew Beer Bottles
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