Fixing an overcarbonated batch

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MyQul said:
Mmm. Not sure. Perhaps if your OG was quite high, you used an agressive yeast, used some simple sugars, mashed low or fermented near the top end of the yeasts temp range (or a combination of some of these), the exothermic reaction of the fermentation could have maybe pushed the fermantation temp into fusil territory?
Click to expand...
OG was 1.055, yeast was US04 fermented at 18C (raised to 21 after 10 days), recipe had around 20% Munich & no sugar addition & mashed at 66C.

I feel like I've checked every last nook & cranny for a mistake in my process but I do hate chalking one up to an unknown "infection" as I can't prove it (without an expensive lab report)!

Oh well, I'll just have to brew it again just to make sure! Along with the aforementioned deep clean of course.

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brewhaha said:
OG was 1.055, yeast was US04 fermented at 18C (raised to 21 after 10 days), recipe had around 20% Munich & no sugar addition & mashed at 66C.

I feel like I've checked every last nook & cranny for a mistake in my process but I do hate chalking one up to an unknown "infection" as I can't prove it (without an expensive lab report)!

Oh well, I'll just have to brew it again just to make sure! Along with the aforementioned deep clean of course.

Sent from my moto g(6) using Tapatalk
Click to expand...

Nothing to lead me to thing you would have a fast agressive fermentation there. Guess 'It's a mythtery' as Toya Wilcox once said
 
It looks as though it was bottled before hitting terminal gravity. Perhaps due a misleading, sluggish or stalled end to fermentation. Couple this with fusel alcohols, and it has the hallmarks of an underpitch of yeast. Assuming a 20L batch at 1.055, this is right on the limit for one pack of fresh yeast. Is there any chance you could have lost some viable cells along the way?

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Sadfield said:
It looks as though it was bottled before hitting terminal gravity. Perhaps due a misleading, sluggish or stalled end to fermentation. Couple this with fusel alcohols, and it has the hallmarks of an underpitch of yeast. Assuming a 20L batch at 1.055, this is right on the limit for one pack of fresh yeast. Is there any chance you could have lost some viable cells along the way?

Sent from my E5823 using Tapatalk
Click to expand...
Hadn't considered an underpitch. As for the stall, I've been reading about something called hop creep whereby a dry hop can introduce enzymes that help produce some more sugars that the yeast can get their teeth into. Could also explain the couple of extra points it dropped. Can't find any info on whether tea leaves can also introduce enzymes.

So many possibilities! Will try either 2 packs of yeast or building a starter with a different liquid yeast to eliminate the underpitch on the next batch.

Cheers Sadfield.

Sent from my moto g(6) using Tapatalk
 

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