Over Carbonating

It will definitely not die down over time. Depending if they're over-carbonated or "gushers", the problem will most likely get worse. Drink up.

 

Keep them cold and it will slow down the carbing process. Nothing can be done to reverse the overcarbing, however.

 

+1 on keeping it cold. Colder than you normally would. This should minimize the gushers. I'm assuming the beer is fine otherwise?

 

I have had luck with fixing overcarbed beers. I use an opener and just barely pry to let the gas out. I had it down perfectly for one of my porters that was overcarbed. I did it once, threw it in the fridge and then 2 days later did it again. I drank it two days later and it was almost perfect. You obviously have to be careful to not actually open the bottle and if you want to be safe, use your capper to seal it again.

 

You can definitely use a bottle opener to relieve some of the pressure. Just bend the crown back enough to let a hiss out.

 

I've done this too. You gotta be careful not to let too much out. Some bottles ended up being undercarbed.

 

That's the other nice thing about forced carbonation...it is easily correctible.

 

Probably didn't let the beer age enough (too much yeast still working in wort) or just used too much sugar.

 

when force carbing, unless you're in a hurry, there's never anything to correct. It's always dead on.

 

Unless your regulator is off...

 

Obviously irrelevant but can I ask How big was your batch? How much priming sugar did you put into it?

 

I'm assuming this is bottled conditioned beer, right? You can fix it, but man, it is a pain in the ass. Get the beer very cold, open it, put some foil over the top, let it de-gas for 15-20 minutes, whipe the mouth of the bottle with sanitizer, and recap. Repeat as necessary.

This does work, but it's hard to do without making a mess (the bottles will often foam over, so put 'em in a tub or somewhere you can clean easily) and you might have to do it 3-4 times before the carbonation level is where you want it. But if the alternative is dumping a batch you gotta do what you gotta do.

 

15-20 minutes, really? Seems long, but then again I've never tried this sort of thing before--is that for a severely over carbonated brew? My Christmas beer is over carbonated, and I'm going to see if I can fix it. It's not batch-ruining over carbonated or gushing, but it's not just how I want it. Like hefe carb levels in an imperial porter. I have one in the fridge that I tried the cap pry method on, will try it tomorrow. I'll try this too...I have 3 more 12oz bottles out of the tester/personal 6 pack that I bottled to experiment with, then the rest are the bombers that I was planning on waxing/labeling for gifts.

 

I think you should be able to get them cold, and just barely pry the cap back without unsealing the whole thing. Use your capper and tighten it back down. Try it a couple of time until you figure out what works and then get a system going.

 

Or the beer is still fermenting, That can bee a very good reason for gushers. My first "English brown" was bottled before finishing (broken hydrometer).
I am curious, what kind of beer is that and what will be the gravity reading ?

 

I've also had this problem recently. In my case it was a product of under-filling a few bottles