I have made some shockers in the past (hopefully all behind me know with everybody's help from here) including a couple of brews that were over-primed to blazes. Whenever I'd open them I'd get a gusher out of the neck of the bottle and have to nigh on freeze it to get a half decent amount in the glass. Having learnt by those mistakes I thought that I had that particular part of the process down pat.
However I made a wheat beer some time ago (ESB Kit). It has quite a nice flavour but whenever I pour from one of the bottles I get a very, very large head. Untill I start to pour it though it seems fine and dandy.
I've tried chilling the bottles to almost freezing, cold glasses, room temp glasses, pouring slowly etc etc. Interestingly, when I open the bottle there is just the normal reassuring 'pop' sound and the bit sits quite contentedly in the bottle. It doesn't rush up to meet me or anything.
Is this a function of the wheat malt or what else might I have done wrong?
Trev
However I made a wheat beer some time ago (ESB Kit). It has quite a nice flavour but whenever I pour from one of the bottles I get a very, very large head. Untill I start to pour it though it seems fine and dandy.
I've tried chilling the bottles to almost freezing, cold glasses, room temp glasses, pouring slowly etc etc. Interestingly, when I open the bottle there is just the normal reassuring 'pop' sound and the bit sits quite contentedly in the bottle. It doesn't rush up to meet me or anything.
Is this a function of the wheat malt or what else might I have done wrong?
Trev