brettule
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I recently made a German style lager and bulk primed for bottling. I for my ales I usually prime with around 80-90g of dextrose based on around 21 litres, this time I primed with 120g so I could get a little more CO2 life into my lager, by my calculations that's about 2.6 volumes of CO2 which is just right for this style I think.
I opened my first yesterday after it's been conditioning for only 2 months and although the taste was spot on the head just grew and grew until it foamed over the pint glass. YES I do know how to pour a beer before anyone asks if it was self inflicted. I could see the Co2 activity in the glass was going nuts and seemed to be causing the head to foam up. After 10 mins in the pint glass it settled down but I'm now wondering what the issue is? Too much Co2? I'm sure I had the right figures. Too early on the opening? I cap in glass longnecks so I can't see how the Co2 activity will settle down over time.
Any thoughts beer gurus?
I opened my first yesterday after it's been conditioning for only 2 months and although the taste was spot on the head just grew and grew until it foamed over the pint glass. YES I do know how to pour a beer before anyone asks if it was self inflicted. I could see the Co2 activity in the glass was going nuts and seemed to be causing the head to foam up. After 10 mins in the pint glass it settled down but I'm now wondering what the issue is? Too much Co2? I'm sure I had the right figures. Too early on the opening? I cap in glass longnecks so I can't see how the Co2 activity will settle down over time.
Any thoughts beer gurus?