[poohdad]

I brew extract w/specialty grains and bottle.  In a recent batch of Cascadian Dark I had an OG of 1.071 and FG 1.013.  It was in Primary 14 days-Secondary 10 days.  I used only 3 oz of priming sugar at bottling.  It's been in the bottle right at 2 months.  When I open the bottle I get the normal spritz sound...no gushing, no foaming, no action.....UNTIL I begin to pour into the glass.  Then I get excessive foaming that requires great patience to get 12 oz into a pint glass.  It is definately over-carbonated in mouthfeel, as well.  Does this sound like an infection/sanitation issue...or are there other components I should consider?

[abraxas]

You can try cooling it down this will help with the foam a little bit.

[euge]

Drink'em up!

Could be an infection. Pour a bottle and let it sit overnight somewhere warm to out-gas. Then measure your gravity, and if it is below 1.013 you might very well have an infection.

If it tastes ok then maybe prying up a prong on the cap of each bottle and letting some of the gas vent out might help. Then you can tighten them back up.

[tomsawyer]

Its possible you didn't account for the amount of gas still dissolved in the beer after fermentation.  Did you use the tastybrew calculator?  It has a place to enter the ferm temp.  In this cool weather the beer can very well keep almost a volume of CO2, that cuts the amount of sugar needed in half for an average carb level.

When I overcarbonate I'll pour it into a pitcher first, then when the head subsides I'll pour into my glass.

[euge]

When I overcarbonate I'll pour it into a pitcher first, then when the head subsides I'll pour into my glass.

Great idea!