Author Topic: Gusher from the bottle. Why?  (Read 2603 times)

Offline steve olson

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Re: Gusher from the bottle. Why?
« Reply #30 on: December 01, 2013, 10:40:22 AM »
First off, I have read the many comments and suggestions and many of the suggestions do make sense...Thank you.
So to give more detail to the conversation...I brew alot of Ales, but I also like brewing Lagers and even though my stuff can use some fine tuning, my equipment gets me to that final result with some really good and consistant results, the majority of the time. The Gusher is occasional to a few bottles out of the batch, NOT the batch itself.

I did a 10 gallon all-grain batch, along a Vienna Lager Style.
OG 1.062, FG 1.014
Step Mash Infusion: Mash-in @  132 for 10 min. (Protien Rest), 144 for 20 min. (Sugar Rest), 154 for 40 min. (Detrin Rest), Mash-out @ 168, Sparge @ 170.
Water Treatment: 2 1/2 Tsp. Gypsum, 1 1/2 Tsp. Chalk, 1/5 Tsp. Calcium Chloride.
Malts: 16 lbs. German Pilsner, 2 lbs. German Pilsner (Toasted 20 min. @ 350), 4 lbs. German Munich, 3 lbs. Carapils, 1 1/4 lb. Caramel 60, 3 Oz. Accidulated.
Hops: 1/2 Oz. Saaz (FW),  1/2 Oz. Hallertau (FW), 2 Oz. Saaz (60 min.),  1 Oz. Hallertau (60 min.).
Late Addition: 2 Tsp Irish Moss.
Yeast: WLP 810 S.F. Lager (Good Options WLP 830, WL 2206 OR WL 2308).
Bottled: 2 Cup priming sugar for 10 gallons.
Fermentation: 5-7 days @ 162-164, Rack to secondary & increase to 168-170 for 7-10 days, cold starge @ 134 for 1-3 month's.


Offline majorvices

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Re: Gusher from the bottle. Why?
« Reply #31 on: December 01, 2013, 10:50:45 AM »
Pretty sure you aren't fermenting at 164 or lagering at 134. ;)

Suggestions as have been given already: Either you are not mixing your priming sugar thoroughly or you are not cleaning/sanitizing individual bottles properly.

One thing you also ,ay check is the spigot on your bottling bucket. Those things are not even close to sanitary and you can disassemble them but they never go back together correctly afterward.

Ironically, the best bottling solution is using your corny keg (assuming you have one) to fill bottles. You can thoroughly mix priming sugar by rolling keg on floor (purge head space w/co2 first) and fill over kitchen sink rather than on kitchen floor.
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Offline kramerog

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Re: Gusher from the bottle. Why?
« Reply #32 on: December 02, 2013, 10:19:04 AM »

Bottled: 2 Cup priming sugar for 10 gallons.
Fermentation: 5-7 days @ 162-164, Rack to secondary & increase to 168-170 for 7-10 days, cold starge @ 134 for 1-3 month's.

2 cups of priming sugar for 10 gallons is a lot of sugar.  I think you would be better off using less priming sugar and making sure that the priming sugar is adequately mixed.

I'm no lager expert but racking to secondary after 5-7 days seems premature
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Offline morticaixavier

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Re: Gusher from the bottle. Why?
« Reply #33 on: December 02, 2013, 11:02:37 AM »

Bottled: 2 Cup priming sugar for 10 gallons.
Fermentation: 5-7 days @ 162-164, Rack to secondary & increase to 168-170 for 7-10 days, cold starge @ 134 for 1-3 month's.

2 cups of priming sugar for 10 gallons is a lot of sugar.  I think you would be better off using less priming sugar and making sure that the priming sugar is adequately mixed.

I'm no lager expert but racking to secondary after 5-7 days seems premature

it's not that much priming sugar, certainly a bi thigh but after that many temp changes and that long in storage there isn't going to be much dissolved co2 left so it might need that much.

I am sticking with one or two contaminated bottles.
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