Can you over Condition a Brew

[RobShamrock]

Hey Gang, been missing for a bit albeit still busy breweing. Had to pack all the kit away over the summer I was so busy, but my last few batches have been really really foamy. I dont think I over primed though!, My book is at home with my notes but I suspected I may have overprimed and really cut back on the priming sugar on one batch and its as foamy as the others.

I'll try get a photo too, I think its where I'm storing the bottles once primed. I'm stuck for space and as you all know SWMBO is strict on the space I can claim so I found a lovely space on top of a high press in the laundry room, had a load of bottles up there at least 110, from three different brews. No exploding bottles or anything, but when poured even into a veryt plain glass your talking a least a couple inches of foam, it does die down a bit but theres a fair amount of loss. Would temp in the laundry room be a factor!, first time i've had this problem as coming into this time of year I'll start storing into the shed after priming to condition which seemed better

Any advice

[irish_goat]

Do you know how much priming sugar you used exactly? Other issue might be bottling before fermentation has finished.

Temperature of the conditioning shouldn't matter as the yeast can only eat whatever sugar is there regardless of the temp.

[RobShamrock]

I'll check my notes tonight re sugar levels, dont think I bottled early give most brews  3 weeks, but I'll have that in the notes, I'll pop up the Qtys later tonight

[TheSumOfAllBeers]

If it's served warm, that co2 is going to jump out. Ideally you want the beer stored cold, or chilled for several days for highly carbonated styles.

Also consider suspended particles, which act as nucleation sites, often causing gushers. Especially common with home brew and bottle conditioning

[RobShamrock]

Serving well chilled, could be in frdige for weeks, still happens, struggled to find my notebook as not brewed in few months

so

Irish Red recipe - Coopers APA base  - brewed 6/2/16  bottled 27/2/16   Dextrose 160g  21ltr.
Irish Red - Coopers APA base - brewed 3/4/16    bottled  22/4/16   Dextrose 148g dont have litres but similar

Muntons IPA - did have yeast problems with this, thread is on here somewhere, managed to rescue it with pitching another yeast
so this possible could be affecting it the most + might have needed longer
brewed 20/01/16   bottled  6/02/16    desxtrose  170g  (bit high??)

did a youngs American Amber also but its was stored in a slightly cooler spot and with reduced priming and its ok
brewed  3/04/16   bottled 26/04/16    Dextrose  123g

first brews that I'd encountered it, had a couple headless brews alright early the previous year on my first few brews ever,
be nice to eliminate any errors before I start xmas brews

[irish_goat]

I'd say that's too much. If you use this page your amounts are in the high ends of the scale for those styles.

[RobShamrock]

thanks, I'll try be more carefull on my calculations going forward. its not like any of it going to go to waste though !!  I'll plow through the foam

[Leann ull]

+1 on IG

http://www.nationalhomebrewclub.ie/forum/index.php/topic,6927.0.html

For White Sugar

Code Select Expand

            Volumes
                1.75   2.25       3
                Light   Med     High
2 litres 7 g 10 g 16 g
4 litres 14 g 21 g 32 g
6 litres 20 g 31 g 48 g
8 litres 27 g 42 g 64 g
10 litres 34 g 52 g 80 g
12 litres 41 g 63 g 96 g
14 litres 48 g 73 g 112 g
16 litres 54 g 84 g 127 g
18 litres 61 g 94 g 144 g
20 litres 68 g 104 g 159 g


[RobShamrock]

thanks all, some notes taken, couple of brews going on this weekend, so be a few weeks before bottling but I'll be paying more attention to priming levels