BeerBorg

mashani - Thank you very much for that and I at first thought it was due to over carbing the beer actually. I have recently been reading on priming sugars for bottling as I pretty much keg everything other than these recent batches that needed to be in bottles for a number of reasons. I still have that thought of over carbing in the back of my mind, as with the law you stated it does make sense on why it does it warm and not with chilled bottles.

Dave - Yeah see that's the ting, there seems to be nothing floating around in the beer at all. Especially no large chunks of anything. That's why I am stumped at this point on these gushers. I don't believe it would be in the fermenters as only two batches have this issue in between a perfectly fine batch. All fermented in the same vessel.

I'm really leaning more back towards over carbonation at this point instead of infection. However I'm still going through the entire system for a PBW cleaning and soak followed by a sanitizing run as well. Just to make 100% everything is on good brewing condition.

Take that spigot that you use on your bottling bucket apart and clean it. There are all kinds of places for nasties to hide in those things. Just soaking PBW or Star San or Oxy Clean ain't gonna get the job done.

Chuck N wrote:Take that spigot that you use on your bottling bucket apart and clean it. There are all kinds of places for nasties to hide in those things. Just soaking PBW or Star San or Oxy Clean ain't gonna get the job done.

That's the plan now as I said to take everything apart and give it a thorough cleaning, as I'm not planning on brewing in the next few weeks. Good time to break everything down and clean it all up.

A thorough cleaning of the equipment is a good idea, just to be safe.

I will ask a contrarian question now. Instead of thinking in terms of what the two gusher batches had in common...what (if anything) was DIFFERENT about the middle batch? A different yeast? Higher pitch rate? Higher ABV? Higher IBU? Hypothetically speaking, let's say there was some sort of infection in the equipment -- at any point in the process. If there was something about that "good" batch that might've made it more resistant to infection than the other two batches, that could explain why #1 and #3 produced gushers but #2 did not.

It's a reach, but I figured I'd throw that out there for consideration. And if nothing else, it is yet another justification for a complete PBW bath.

Good luck going forward. Let us know how the next batch on that system turns out!

Crazy Climber wrote:A thorough cleaning of the equipment is a good idea, just to be safe.

I will ask a contrarian question now. Instead of thinking in terms of what the two gusher batches had in common...what (if anything) was DIFFERENT about the middle batch? A different yeast? Higher pitch rate? Higher ABV? Higher IBU? Hypothetically speaking, let's say there was some sort of infection in the equipment -- at any point in the process. If there was something about that "good" batch that might've made it more resistant to infection than the other two batches, that could explain why #1 and #3 produced gushers but #2 did not.

It's a reach, but I figured I'd throw that out there for consideration. And if nothing else, it is yet another justification for a complete PBW bath.

Good luck going forward. Let us know how the next batch on that system turns out!

It's a good question actually ... I will have to visit each of the recipes and compare what the differences were (besides the grain bill) to see what could have been the biggest difference from the good batch opposed to the two gusher batches.