BeerBorg

ssorck wrote:I soak labels off in PBR for a few days.

There's your problem! You hipsters and PBR! Should have used Bud or Miller like the rest of us.

Now, I'm gonna ask a question.
Could it be an excess of priming sugar in connection with the chocolate malt?
Meaning, is there something about dark malt that reacts with sugar, even at accepted priming levels?
It seems there are alot of folks having a problem with gushers and chocolate malt, could reducing the amount of sugar solve the problem?

There theoretically should not be anything special about chocolate malt. The only logical explanation would be that small bits of the chocolate malt break off in the mash/steep and end up in the wort and somehow stay in suspension instead of settling into the trub - and then end up in the bottles and form nucleation points for the CO2. That could be something specific to a certain kind of chocolate malt from one manufacturer - I've never had this happen with what I buy, which is a darker imported British chocolate malt.

Your boiling the wort after the steep/mash so bugs in the grain don't matter. It's not going to create extra sugar/fermentables in the bottle magically.

Although I guess carbing it lower by using less sugar would still help in that case since there would be less CO2 to get all reactive on you.

russki wrote:

ssorck wrote:I soak labels off in PBR for a few days.

There's your problem! You hipsters and PBR! Should have used Bud or Miller like the rest of us.

Typing after drinking, lol!

ssorck wrote:

russki wrote:

ssorck wrote:I soak labels off in PBR for a few days.

There's your problem! You hipsters and PBR! Should have used Bud or Miller like the rest of us.

Typing after drinking, lol!

Shame on you!!

Yu kno we dun't do dat on this formru.

teutonic terror wrote:Now, I'm gonna ask a question.
Could it be an excess of priming sugar in connection with the chocolate malt?
Meaning, is there something about dark malt that reacts with sugar, even at accepted priming levels?

I tend to think not. One of my gusher batches was a stout, so I didn't use a whole lot of priming sugar at all, in compliance with the style.

I wish Roger could find that link to the article on grain harvested when wet. That made a lot of sense to me, and it's the theory I'm going to stick with. Unfortunately, there's no way to know the harvesting conditions of any grain one buys.

FedoraDave wrote:

teutonic terror wrote:Now, I'm gonna ask a question.
Could it be an excess of priming sugar in connection with the chocolate malt?
Meaning, is there something about dark malt that reacts with sugar, even at accepted priming levels?

I tend to think not. One of my gusher batches was a stout, so I didn't use a whole lot of priming sugar at all, in compliance with the style.

I wish Roger could find that link to the article on grain harvested when wet. That made a lot of sense to me, and it's the theory I'm going to stick with. Unfortunately, there's no way to know the harvesting conditions of any grain one buys.

really? harvesting conditions? how are you suopst to know?