I brewed my second back of homebrew. A wheat beer and used live yeast. Why oh why do I have so much carbination. When I open the bottle? Tastes great but foams up so bad.

Gary

My best beers have been wheat beers. I seem to have had the best success with either the wheat dry malt extract, or regulat wheat malt extract. I had that fizz problem when I used too much corn sugar when I capped the bottles. It also tasted a little sugary. I used less than a half of a cup the next time and it wasn't so bad. On my very best batch, I used dry malt extract (wheat flavored) for bottling and it was perfect. No more corn sugar for me. I started finishing in 5 gallon pop kegs until we moved out of California and I had to sell everything. My best batch was a combination of 52 highly carbonated bottles, opened and poured into and mixed with a batch that didn't carbonate at all in the 5 gallon pop keg secondary fermenter. I must have lost the seal somehow, but it was 10 gallons of the best tasting wheat beer I ever made. Served it at a Christmas party and it was a huge hit.

Best guess for you is don't use so much corn sugar. There are tons of web pages out there dedicated to homebrewing. One or 2 experts lurk this board as well. Keep it up and don't be afraid to make mistakes. We all do. That's what makes us better at it.

Hey Da Chief,

I used to homebrew all the time... Then I had triplets. There are several things that could cause this. The most likely culprit is too much priming sugar before bottling. I always used this method and it was never a problem for me and I never tasted sugar from it. Also, if you bottled before the fermetation had fully settled the addition of the priming sugar could have been the reason for this. Also, I was told once that there is a harmless bacteria that if introduced to the batch can casue these results. Out of probably 30 batches over several years I only had this happen once and I ended up dumping it becasue it never got better - even after a month of bottle rest it was still ridiculously heady. Good luck, and like Charlie P. says, Relax, and have a homebrew. 🙂

Clark

Yep,

I believe your question has already been answered.

Too much priming sugar, at bottling.

Dave (A.K.A. Homebrew)

I bought the premeasured kit from the homebrew store. I think it might be not fermented completely.

Thanks for the tips.

Da Chief

This has inspired me to bust out my stuff an do a batch. Also, I have some of my own recipes that I would be happy to share with anyone. A couple actually turned out really nice.

Clark

Mr Harten,

I would like to have a copy of your batch. killerdriller and I are thinking of getting our first batch going. I would like your help if you can, drop me a note when you have a chance. Thank you,

---flyerfixer---

flyerfixer AT SBCGLOBAL DOT NET

flyer fixer,

picked up another 36 bottles the other day. when you wanna come over and puke ...............do to rotten lime wedges and finally get these bottles cleaned up