Over Primed Bottles

[BrotherMalice]

I have used about twice the amount of sugar I should have in my 1st batch of bottles for my IPA, they have been bottled about a week now, can I get away with opening the bottles to release the pressure and then re-cap them with new caps?

 

[calumscott]

Don't worry! You only went with lager/cider rates for an ale!

1. Leave it for a good while to clear
2. Get it cold for a good while to get CO2 into solution
3. Leave it even longer to make sure your yeast pack in the bottle is firmly glued to the bottom
4. When serving, chill them, then open very carefully, releasing a bit of the pressure and trying to let the bubbles rise in a controlled way.

You will end up with a little beer on the table, but hey.

Oh, and chilled IPA on a hot summer's day is the berries!

:thumb:

 

[BrotherMalice]

The few I have tried have not fizzed over at all and the yeast seems solid at the bottom of the bottles already, they are sat on a shelf at room temperature, I dont really have the space to keep any quantity of them cool hence wondering if re-capping woud be worth while to help out as fizzy IPA tastes bloody weird

 

[calumscott]

Well, if they're not fizzing over, I would just chalk it up to experience.

Seriously though, and this is where the purists will come and ban me from the forum, cold IPA is lovely! Just keep a few in the fridge, when poured they're still cold so a good bit of the carb stays in solution as it warms that initial fizziness has dissipated a bit and it shouldn't be too bad.

Failing that, pour it and give it a quick stir with a long spoon! :thumb:

 

[graysalchemy]

You can also use a syringe to knock out the fizz and give it more of a head. :thumb:

 

[BrotherMalice]

It tastes odd aswell like my 1st batch that put me off brewing, I am sure it is due to being over primed, not sure how to explain the taste though :wha: