Gushers

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Permalink Reply by Dyl on October 14, 2014 at 3:21pm

Its because you have made a PKB clone, these are no good and will need to be sent to me immediately

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Permalink Reply by Mark Weusten on October 14, 2014 at 3:23pm

ha ha, I wish I hadnt added Pacific Jade to bitter as I saw the new version is using. Still not bad

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Permalink Reply by Dyl on October 14, 2014 at 3:32pm

If its half as good as a PKB then it will be great!

As to your gusher problem, I take it you definitely allowed the fermentation to finish? Also at what temp did you bottle? that will effect the carbonation. Maybe used a bit too much yeast in the fermentation?

Im just guessing here :-)

I have moved to bulk priming also...and definitely recommend it. Less fiddly and my carbonation has been spot on so far. Make sure when you siphon the beer to your bottling bucket you get a good swirl going (if that makes sense) and give it a good stir with a santised stirrer just before bottling. The site below is the nuts

http://www.brewersfriend.com/beer-priming-calculator/

I normally aim for 2.4 for pale ales

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Permalink Reply by DMAC on October 14, 2014 at 4:06pm

I had a ring of scum on some of my brews which also gushed if left long enough (more than a month). They also dried out with time and took on an astringent flavour. I think its an infection if some sort - brettanomyces seems to be implicated if you search the web.

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Permalink Reply by Ryan Perkins on October 14, 2014 at 5:18pm

I have just had a batch do the same and I'm pretty sure I can put it down to an infection.  The beer was cloudy with a slightly sour and funky aftertaste.  Ended up getting rid of it... felt like I was pouring one of my children down the sink.

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Permalink Reply by Mark Weusten on October 14, 2014 at 5:36pm

Yes got rid of my Yakima clone which defo had an infection, hard work pouring all the bottles down the toilet. As for the others my PKB was worst and I spent some serious time turning the caps a very small degree. I don't get an astringent taste with these beers however that I got with the Yakima clone. Probably is an infection to a smaller degree, I have been incredibly hygenic with my bottling today.

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Permalink Reply by Ryan Perkins on October 14, 2014 at 6:37pm

I'm pretty sure I know what caused mine.  I was late with the dry hop addition so I added a bit of dry sugar straight into the fermenter In the hopes to purge any oxygen introduced with CO2.  A bit of a lazy moment but it taught me a good lesson.

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Permalink Reply by Peter Smith on October 15, 2014 at 7:21am

soak you auto-syphon in hot water with Napisan , replace any hose you can etc etc

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Permalink Reply by Ryan Perkins on October 15, 2014 at 8:22am

Yeah everything got a double clean.  If I get a repeat I might have to get a new fermenter....maybe something shiny.

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