BeerBorg

If the over carb is the only issue, I agree, I would also bleed some pressure off. Hey, at this point, what do you have to lose right? I'd do it.

If the beer was good, that's one giant step for brew-kind.

Could be a result of over carbonation from
- too much 'sugar' in the bottling bucket
- bottling before fermentation reached terminal gravity
- rogue yeast contamination
- RDWHAHB

PET bottles are rated to 10 CO2 volumes ... so unlike them there girly brown bottles ... no worries about bottle bombs.

Hayzer wrote:I put one in the fridge for 48 hours. That bottle was the last one off the fermenter. It was about 5/8 full, so not bulging. It was HIGHLY over-carbonated. After spooning off head, I passed it around for several to sample. Everyone wanted more. Something’s right, but wrong. I think I’ll release pressure, allow to carb two more weeks, then a couple weeks in the refrigerator.
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Probably it just wasn't quite done fermenting and since you used the already "overcarbed" (IMHO) amount of recommended sugar, that's why that happened. That's why we say wait 3 weeks if you don't have a hydrometer.

But, since you say they taste good now, you might want to throw them all in the fridge once the bottles firm up again after you vent a bit. Just in case you have a low grade infection of some type of wild yeast. That will shut down whatever it is and prevent potential off flavors from happening.

But on the other hand, there is no way to know if that's what it was (beyond scientific equipment you don't have) except waiting and seeing if it starts to taste weird after being left at room temp.

So, if you decide to fridge them like I mentioned but feel brave, keep one bottle somewhere warm for a few months and then try it and see if it tastes weird compared to the rest. That way you would know if sanitation is an issue.

Hayzer wrote:I put one in the fridge for 48 hours. That bottle was the last one off the fermenter. It was about 5/8 full, so not bulging. It was HIGHLY over-carbonated. After spooning off head, I passed it around for several to sample. Everyone wanted more. Something’s right, but wrong. I think I’ll release pressure, allow to carb two more weeks, then a couple weeks in the refrigerator.


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Highly overcarbonated because you use the same amount of sugar for a 5/8th full bottle... 5/8ths full should have been 1.5, not 2.5. So, you used 67% too much sugar.

HerbMeowing wrote:Could be a result of over carbonation from
- too much 'sugar' in the bottling bucket
- bottling before fermentation reached terminal gravity
- rogue yeast contamination
- RDWHAHB

PET bottles are rated to 10 CO2 volumes ... so unlike them there girly brown bottles ... no worries about bottle bombs.

Wasn't batch priming...

2.5 tsp sugar in each bottle and just realized this last bottle pulled from the fermenter would have had WAY too much sugar.

Three weeks in the fermenter. Two weeks so far warm conditioning.

I'm not a Pilsner fan, nor am I anywhere close to a tasting judge of an sorts. I like what I like and Pilsners are not in that range. LOL Because the other "tasters" liked this batch (so far) then I will condition longer and make sure it has plenty of time in the refrigerator.

I appreciate all the help and insight on this first batch of mine. It's an extract BD and I'm still enjoying the learning process. I have since brewed a Twisted Monk Wheat, then bottled, and currently have a Hellfire Red in the fermenter. I'll be going back to another wheat once the fermenter is free.

Now, because one of these bombed out, even after two different burpings, I put them in the refrigerator. How long is too long in the fridge? If I pull them out in a month will they be ok, or do you suggest just drinking them in a week.


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I think they will be okay in the fridge long term.