Froth

dogsbeer · Post by **dogsbeer** » Saturday Aug 19, 2006 9:51 pm

just opened a dry that I created and was wondering if anyone can help me in reference to the large amount of froth that occours when pouring into a glass. My thought was the Enzyme may need more time in secondary. I bottle the beer on the 28 July 2006. Any assistance greatly appreciated....

lethaldog · Post by **lethaldog** » Sunday Aug 20, 2006 1:31 am

My thoughts would be either you bottled to early or you are using warm glasses, that or you have an infection but i could be wrong, as far as i know its happened at least once before

HB · Post by HB » Sunday Aug 20, 2006 6:19 am

I got the same problem at the moment with a batch of coopers.I think it has been bottled to early,still tastes good when you give it time to settle down.

dogsbeer · Post by **dogsbeer** » Sunday Aug 20, 2006 7:42 am

HB have you noticed if its been getting better with age or it doesn't make any diference.

HB · Post by HB » Sunday Aug 20, 2006 9:26 am

dogsbeer wrote:HB have you noticed if its been getting better with age or it doesn't make any diference.

Doesnt seem to get better with age, i have almost freezed them as well. Still a good drop thou if left a couple of minutes.

TommyH · Post by **TommyH** » Sunday Aug 20, 2006 1:41 pm

Only happened to me once and I put that down to bottling too early.

dogsbeer · Post by **dogsbeer** » Sunday Aug 20, 2006 4:32 pm

Thanks for that. I guess I was a bit eager this time.

stevem · Post by **stevem** » Sunday Aug 20, 2006 4:34 pm

Try wetting your glass with cold water before pouring your beer.

lethaldog · Post by **lethaldog** » Sunday Aug 20, 2006 4:46 pm

I had this problem only once and it was bottled to early i think, The only problem with the cold glass thing is getting it in there as with mine as soon as the cap came off she frothed up and out of the bottle and just kepped goin

yardglass · Post by **yardglass** » Sunday Aug 20, 2006 5:22 pm

lethaldog wrote:I had this problem only once and it was bottled to early i think, The only problem with the cold glass thing is getting it in there as with mine as soon as the cap came off she frothed up and out of the bottle and just kepped goin

sounds like an infection, drink them young imo.

cheers

ajoleary · Post by **ajoleary** » Friday Aug 25, 2006 9:34 pm

I had a similar problem with a Draught brew I did with the dry enzymes. I let it go bubbling away for a time much longer than normal. However, because of the enzymes, it continues to use up more of the sugars than normal. In the end, despite the fact that I'd left the brew about 1 week longer than I normally would - It still bubbled. I did a hydro reading and it was much lower than expected, so I bottled it. Bad move

It would seem though, the enzymes were still churning away and eating up the sugars. Eventually I tried one and it came out of the bottle like a volcano. My beer poured like Ice Cream, and I had a few PET and glass bottles turn into rockets.

WMDs!

My advice: wait then wait some more...

drtom · Post by **drtom** » Friday Aug 25, 2006 9:53 pm

To quote Tony Blair: Weapons of Mass Distraction

Tom
ps Just put on a Beef & Guinness stew to marinate. With an Invalid Stout instead of Guinness - I bought 2, and didn;t like the first, so had to think of a way to use up the second.

dogsbeer · Post by **dogsbeer** » Saturday Aug 26, 2006 7:45 am

Some advise I was given the other day was to go through crack open all the bottles and reseal them. MMMM seems a bit dodgy if you ask me so I thought I should ask all of you.

ajoleary · Post by **ajoleary** » Saturday Aug 26, 2006 10:37 pm

In hindsight, I wish I had done that with my handgrenades.

It will release the presure in the bottles and provided there is still enough suger/live yeast, it will just carbonate again. No biggy. Maybe give them a little shake again, just to stir up any possible suger and yeast that may lay dormant in the bottom of the bottle.

My 2cents worth.