Burping Bottles

Maybe try one, let it sit a couple days, and see if it is worth the trouble.

 

You could also poor and just be patient before drinking. Letting it warm up a bit might be an added benefit.

 

I know this isn't what you wanted to hear, but I would just not worry about it. You could do as stated above and pour and be patient to let it warm up. I don't really see this as being a problem if you're not entering it in a competition.

 

the old KISS adage applies here.
the risk of messing with what is good may very result in something that is worse. any treatment a packaged beer receives should be done with caution.

another adage, if it ain't broke don't fix it. given that this beer tastes great, I can't really see any good reason to introduce oxygen\, end up with flat beer or possibly both.

that is my opinion.
Cheers.

 

I'll take the other side on this one: I've re-capped bottles before with good results. If you're really over carb'ed, the only thing that's gonna happen when you pop a cap is CO2 escaping the headspace. I've never had trouble with oxidation, but my results have been over 1 - 2 months, not long term like a stout.

 

You could cold storage them in a fridge to prevent them carbonating anymore.

 

It has been 5 months, it is probably done carbonating. It sounds like he isnt worried about more carbonation, he is just not happy where the carbonation is at the moment.

 

I had an overcarbed batch a while back (underestimated the amount of sediment). I burped the bottles to let the headspace clear and recapped. The 7th or 8th bottle ended up exploding as I gave it a little torque with my red baron capper to re-seal. Luckily, a broken thumb knuckle and a nice cut was the worst of it. My bottles were gushers, which doesn't sound like you have, but it's something to keep in mind.

 

My bad, forgot that part. ​

 

I burped a case of dubbel about a year ago. Ever so slightly pried at the cap, let it sit, pry again, then put it back in the case. They went from gushers to glorious. I have about a 6pk left and all have been fine since.

 

I've popped caps and re-capped right afterwards with no issues. Had one or two that I over carbonated in the past and just relieving the head space and recapping did the trick both times. One I aged for over a year afterwards in the beer cellar and it was okay.

If I were you I would try this with a sixer or so and let them sit for a month or two and taste. Go from there if you want to do more.

 

I found it took at least a couple of minutes to make a difference. If you're going from something like 3.0v to 2.0 you have to let a lot of bubbles escape. Pretty sure you know to have everything chilled before you start. If want to be more scientific, get something like a Weihenstephaner and conduct an experiment. Also, if your OP level remains high (oxidized paranoia) you could delay the entire process for XX months until just before you're ready to quaff 'em.

 

I've never tried this. I don't think you'll get a lot of carbonation out without agitating the RIS (after opening it).

You could chill the beer to about 32F. Pour as normal. Let the beer warm to cellar temp (55Fish) and drink it after it's had time to breathe a few bubbles out.

 

I've done the same, with an overcarbed RIS like you.
I didn't totally remove the caps, I just pried them till they hissed and the beer foamed up to just below the cap (this is at room temp), then I released the cap and it sealed itself again. I did this several times with each bottle until the foam started rising considerably slower.
It was a bit of hassle, but not a huge deal, and it really saved the batch. A fizzy RIS is no good.