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- May 19, 2015
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Brewers! OK...I am not a newby...I have brewed well over 100 batches...but something new has crept up...My bottles are over carbing? Even with NO priming sugar and 6 weeks in the 2ndary...this is NOT an infection...beer tastes fine...just have to dump a bottle into a 3L pitchaer and wait 10 min...tastes fine...spot on...nothing off...beer judge friend agrees...?
16oz pint DAB bottles...sanitized as always 2X...gravity fill...oxygen caps...no foaming during filling...2 weeks @ 64f and then into cooler @ 38F...after only 6 weeks...the 8.8 DIPA is saturated...totally!
Yeast is a triple built up starter of W1272...about 1/2 gallon of slurry for 15 gal batch...bottled at 1.004...beer still at 1.004 if I degass?
Ideas? Temps? Yeast? I have the same thing happening with a 1056 as well in a choc stout? Nothing in my process has changed, and I have 2 year old ales (6%) that are fine...I have NEVER had a bottle bomb...ever?
16oz pint DAB bottles...sanitized as always 2X...gravity fill...oxygen caps...no foaming during filling...2 weeks @ 64f and then into cooler @ 38F...after only 6 weeks...the 8.8 DIPA is saturated...totally!
Yeast is a triple built up starter of W1272...about 1/2 gallon of slurry for 15 gal batch...bottled at 1.004...beer still at 1.004 if I degass?
Ideas? Temps? Yeast? I have the same thing happening with a 1056 as well in a choc stout? Nothing in my process has changed, and I have 2 year old ales (6%) that are fine...I have NEVER had a bottle bomb...ever?