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Lots of carbonation/foam/head in final beer, why?

pour1forme

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Last two batches (an American Ale and a RYE IPA) have been very foamy... like half a 12 oz bottle poured in a very tilted pint glass and the head still blows up and over the sides... any idea why?

I used 5 0z of bottling sugar in a 5 gal batch - as called for by the kit.

Would simply reducing the bottling sugar reduce the carbonation and foaming?

Longer bottling conditoning perhaps?? 3 weeks so far on this batch - its too good to be patient  :)
 
your problem is probably just coming from too much priming sugar. in the book "How to Brew" by john palmer (which i highly recommend to any new brewer) he says to use 3/4 cup corn sugar (standard priming sugar) which comes out to about 4oz.
 
dogma46an2 said:
as well you maybe not be fermenting long enough
This has been my experience.  Incomplete fermentation leads to bottle bombs later.
 
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