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
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