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Hi was wondering if anyone could help. I brewed a Dunkelweizen and bottle conditioned a week ago after 3 weeks fermenting.
As a test I thought I would try one tonight but the bottle gushed and only stopped once I poured some off into a glass. Any ideas why?
A few points, it is a weizen so the style called for more carbonation and thus priming sugar. My guess is due to an error during racking when I disturbed the yeast cake and got a shed load of yeast gunk into the bottling bucket. Would the yeast and gunk act as a nucleation point? Or is it possibly over carbonisation or an infection
As a test I thought I would try one tonight but the bottle gushed and only stopped once I poured some off into a glass. Any ideas why?
A few points, it is a weizen so the style called for more carbonation and thus priming sugar. My guess is due to an error during racking when I disturbed the yeast cake and got a shed load of yeast gunk into the bottling bucket. Would the yeast and gunk act as a nucleation point? Or is it possibly over carbonisation or an infection