From the HBD Archive
From: Tom Hotchkiss <trh@hpestrh>
Subject: Old Faithful
Date: 1989-05-31 15:02:20 GMT

I have an interesting problem, and I was wondering if any of you out there
in brewland might have an explination. About 3 months ago, I brewed a
batch of dark brown ale using all grain. I did a step mash on my stove
and a 2 stage fermentation (no dry hopping). Shortly after bottling, the
ale was fantastic although slightly over carbonated. Now that it has
aged some, it has progressed from slightly over carbonated to a home
version of Old Faithful. For example, I can pour one of these things as
carefully as possible into a liter mug and have the mug overflow with
foam after pouring 10oz or less. Last night, I popped one and foam rose
out of the bottle for more than 10 minutes. WTF?

Now, I have read in many places that infections can cause geyser like
action. In this case however, once the foaming subsides, the brew smells
and tastes wonderful, in fact it's one of my best. Also, I have consumed
a significant amount of this "Geyser Brown Ale" with no ill effects.
Anyone had any similar experiences? Should I cease consuming the grog
lest I turn into a newt?

A couple more notes. I carried out the saccrification step at 158 degrees
to produce a full bodied, sweet beer (this worked). Also, I left the ale
in the secondary for 4 weeks, which I assumed was long enough. Perhaps in
this case I should have let is sit longer before bottling?

T. Hotchkiss

(I don't know the full path for my mailbox, but it ends with trh@hpestrh)

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