Too much priming surgar... now what?

[bruno643]

Good day, I bottled a Cascade IPA about a month ago and I have added too much priming sugar, causing bottle to gush like crazy when I open them. Beer is still amazing, but instead of a full glass I get less than half. Any suggestion on how to minimize the gushing, or is the whole batch going to do the same thing? There was no sign of infection, but the recipe called for a full cup of priming sugar; typically I've used 3/4 cup with no issues.

Thanks!!

[LiverDance]

Keep them cold is the best thing you can do now.

[oceanic_brew]

You can get them as cold as possible without freezing, if you’re quick enough at it you can relieve a little pressure with a bottle opener (one that doesn’t deform the cap) and then recap. It’s worth a shot.

I did a westvleteren 12 clone that I went a little wild on the carb level with and had to do this. Worked great


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[oceanic_brew]

You can get them as cold as possible without freezing, if you’re quick enough at it you can relieve a little pressure with a bottle opener (one that doesn’t deform the cap) and then recap. It’s worth a shot.

I did a westvleteren 12 clone that I went a little wild on the carb level with and had to do this. Worked great


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Hmmm I should add that you’ll know pretty quick if there’s some that won’t reseal for ya! Haha


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