Made a starter with Wyeast 1318 and dregs from a can of Heady Topper. Fermented a batch of beer out--verified it hit final gravity 5 days apart. Racked into a keg with hops. After 24 hours in the fridge (without gas), fined with gelatin. Waited 24 hours before starting to carb up. Hit 30 PSI for 36 hours, then reduced to 12 PSI for 4 or 5 days. Beer is overcarbed and cloudy.
I've used this carbonation method many times before and have never been overcarbed. It's been suggested to me that I may fall into the contamination category since fermentation was already reached.
I take precautionary steps when it comes to sanitation. Even when I added gelatin, the bowl got sanitized and I sprayed the top of the keg before opening to add the gelatin. Every step of the way was meticulous. Except one. I didn't spray the can of Heady Topper when I added the dregs. In the rush of things, it completely slipped my mind.
Could an 8% ABV Heady Topper be the culprit?
Of my method, two new processes were introduced. This was the dregs in the starter and adding the gelatin. And I don't think I added the gelatin wrong. I zapped 1/2 cup cold water in the microwave in 7 second bursts until I hit 155-160. Then I added 1/2 tsp gelatin and stirred till it was dissolved. The 155 degree gelatin solution was added to 38 degree beer (5 gallon batch).
The beer doesn't seem to have any off-characteristics.
I've used this carbonation method many times before and have never been overcarbed. It's been suggested to me that I may fall into the contamination category since fermentation was already reached.
I take precautionary steps when it comes to sanitation. Even when I added gelatin, the bowl got sanitized and I sprayed the top of the keg before opening to add the gelatin. Every step of the way was meticulous. Except one. I didn't spray the can of Heady Topper when I added the dregs. In the rush of things, it completely slipped my mind.
Could an 8% ABV Heady Topper be the culprit?
Of my method, two new processes were introduced. This was the dregs in the starter and adding the gelatin. And I don't think I added the gelatin wrong. I zapped 1/2 cup cold water in the microwave in 7 second bursts until I hit 155-160. Then I added 1/2 tsp gelatin and stirred till it was dissolved. The 155 degree gelatin solution was added to 38 degree beer (5 gallon batch).
The beer doesn't seem to have any off-characteristics.