Homebrewers

[dkff49]

I have recently started homebrewing and had several very awesome brews. However I have had one issue that seems to pop up sporadically. 2 out of the 5-6 batches that I have done started to erupt when opening the bottles after about a month and a half. Any reason why this would be. The first batch that did it was a black beer and the other is a scotch ale. But none of the others have up to this point.

I'm kinda confused as to why only these have and none of the others and all have been done using same process the only difference is the other brews were lighter beers.

[Copprhed]

It may be either the yeast or the amount of sugars in the beer. They are the makers of alcohol and carbonation. Anything different you did with them as opposed to the lighter ones?

[SFRT - Frenchy]

Also did you leave 1 inch of 'air space' when filling up the bottles? Maybe too full?

[Saxman]

Definitely sounds like fermentation started up again after bottling. As Coppr said; there must be something different you're doing with those two. Are you adding additional sugar before bottling?

[Copprhed]

Or any other flavorings that might have even a touch of sugar. I had a friend who was a Master home brewer, and I mean he was so damned good. He made a Black Cherry Ale that was beyond awesome. Not too sweet, just a hint, and it really did add to the ale. It would sometimes cause the same problem. Also, how long are you letting the bottles stand? He would wait a minimum of a month on the ones with anything with sugar added late in the process.

[mbailey]

Paging VonMessa......... 

[dkff49]

Actually the sweeter beers are the ones that don't erupt and the only batch that was differently was the scotch and the only difference there was that the recipe I tried called for DME instead of proming sugar. I realize that may be a factor to that one beer but I used the same sugar with the black as the rest of the beers.

As far as headspace, I use same headspace in all the beers when bottling. I guess maybe since I am not force carbonating and using a living thing to carbonate there may just be a few inconsistencies I'll need to contend with. 

[SFRT - Frenchy]

So you are sure you let the beer fully ferment, as of you don't have bubbling anymore in the airlock with no leak from the bucket. I run my beers usually 3 weeks. Then you don't get too crazy with the sugar and headspace. Then you store it in a dark and cool place?

[dkff49]

Well I do at least at the expected gravities before i rack for 2 more weeks in a carboy. Total time before bottling is actually 4 weeks here and all fermentation can't stop as to have live yeast in beer to carbonate, right?

No crazy amounts of sugar or headspace and definitely no differences between the batches that don't or the ones that do.

Yes dark cool place until I refrigerate and actually the ones that do are in fridge for the longest.