Brewed_Force
Member
I made the Better Brew Czech Pilsner kit a couple of months ago. It is now very drinkable, remarkably very authentic Pilsner taste considering it uses an ale yeast.
The problem I have is that I was a bit over keen with the batch priming sugar (I also forgot to note down how much sugar I used in my brew log). The result is that even when fully chilled, the bottles start to slowly erupt with froth 10 seconds after opening and just keep on going....!
I can only pour about 300ml into a pint glass and it has a 4 inch head. Of course the sediment in the bottle gets churned up if I try a second pour.:sad:
Is there anything I can do at this stage to avoid the big froth up?
The problem I have is that I was a bit over keen with the batch priming sugar (I also forgot to note down how much sugar I used in my brew log). The result is that even when fully chilled, the bottles start to slowly erupt with froth 10 seconds after opening and just keep on going....!
I can only pour about 300ml into a pint glass and it has a 4 inch head. Of course the sediment in the bottle gets churned up if I try a second pour.:sad:
Is there anything I can do at this stage to avoid the big froth up?