Over carbonation - suggestions?

[Shobosh]

OK, so.......if you have been brewing for any length of time - you will have had this problem.

Despite flattening your primary fermentation down to as close as you can to 1.000 and making sure you don't "over prime" your barrel or bottles - you have a veritable Vesuvius of eruption when you open the bottle. Frothy beer goes everywhere, except in the glass you so carefully washed in eager expectation.

I now have 38 pints (38 bottles) of highly charged, explosive mixture.

What to do?

Is it worth releasing a small amount of pressure (plastic PET bottles with screw top) every day in the hope the pressure will reduce to a point where the beer is drinkable, or is there no way forward with this?

All comments/suggestions/contributions welcomed

 

[DavidDetroit]

Degas or refrigerate.
If FG is reached and priming sugar is accurate and distributed evenly, infection can't be ruled out.

 

[The Baron]

Question what beer and yeast was it that fermented down to 1.000. Beers going that low point to a infection which is what may be causing Vesuvius.
Are you sure you meant 1.000 or was it 1.010 ?

 

[The-Engineer-That-Brews]

Is it worth releasing a small amount of pressure (plastic PET bottles with screw top) every day in the hope the pressure will reduce to a point where the beer is drinkable

I think that's definitely worth a try :-)

 

[moto748]

For a start, always, but always, pour your beer in a large (pref 2 litre) jug, rather than straight into the glass. This will save many over-carbonated beers. Of course the real 'bottle bombs' are probably disturbing sediment from the bottom of the bottle, so will probably be a write-off. Are you satisfied with your priming procedure, how much sugar did you use, and how did you prime?

 

[The-Engineer-That-Brews]

As @DavidDetroit says, refrigerating it well before serving (preferably lying on its side) will help because CO2 dissolves much better into cold liquids.