When I carb at 2.4 units of CO2 or above for my bottles, foam starts to rise and gush out when I pen the bottle. Even worse, the beer inside begins to churn and stir up yeast and sediment from the bottom, obviously less than ideal. I'm trying to find that sweet spot, but what about my upcoming styles that are supposed to have high carb levels? I already cold crash...
Are you sure your beer is fully attenuated when you bottle? Also, what temp are you serving your beer at? Colder beer will hold more CO2 in solution. Try serving it close to freezing.
Having experienced the same thing from time to time...there's something else going on inside your bottles. Possibilities: Wort's gravity hadn't bottomed out before bottling Contamination from wild yeast Poor sanitation Bad karma
I've had the same problem from time to time. WHEN it happens you should just throw your beer in the freezer for an extra 10 minutes. It helps drop the temp and keep the CO2 in solution. Otherwise, just pour into a liter glass and enjoy a slightly less carbonated beverage. I think the more that I bottle the more conservative I am with CO2 levels. I'd enjoy a 1.8 CO2 wheat beer out of a bottle any day.
As far as the sediment and yeast goes, once I can afford my next purchase, I'm definitely going with a keg and beer gun
