Well, what a pain in the a**e that was. I bottled my St Peters Ruby Red this morning and decided to use spray dried malt to prime the bottles instead of sugar. I normally put 4g sugar in each bottle first so I can see if I’ve missed any and then fill them straight from the tap on my FV. Ok, there’s usually a few drips on the floor afterwards but nothing major. Today, however, I wish I’d worn wellies. I had no idea that gently sliding the brew down the side of a bottle primed with spray dried malt created a foaming volcano effect. It was like I’d poured a can of lager into a glass from three feet high. In order to get the beer to within 2 inches of the top of the bottle as I normally do I had malt foam everywhere. Never again. Normal sugar always from now on!