« on: November 21, 2013, 07:06:29 AM »
Steve, I feel your pain. Seems like carbonation is an area where there are multiple variables at play and its tough to get things just right at least for me. Its easy to wind up with overcarbonation.
Are you using a priming sugar calculator? that does help, especially the part about the temperature and residual CO2 in the beer that needs to be accounted for. In cool weather that is really significant.
I also think there can sometimes be a stalling out by the yeast that makes it look like the beer is finished when its really still working ever so slowly. Consider that just a couple of points of gravity will make a whole lot of extra carbonation.
If its just the occasional bottle and not a whole batch kind of thing, then its most likely a sanitation issue with a single bottle. You could always bake the bottles to ensure sterilization even if theres a little something left in a crevice, but thats a pain.