I have a batch of beer, fermented and then bottled. When I open the bottle, there is a lot of foam and it flows out of the bottle for a while.
What could cause this? I assume it's too much CO2 and thus too much priming sugar? (This is a 5 Gallon Batch, mixed with Water/Sugar in a bottling bucket, so no Fizz Drops)
Should I leave the bottles alone for another week or two? Could temperature cause it? (Temperatature varied between 68 and 76 degrees F during the entire process)
Some more information:
- I used the White House Honey Ale Kit and brewed on 1/24/2013
- Cooled the Wort in a Water Bath. I didn't have a Wort Chiller at the time and it was hard to get the Water cold enough, so that process easily took 45 minutes. Original Gravity was lower than expected (I think 1047 instead of 1062), Final Gravity was 1011.
- Put it in a 5 Gallon Fermenting Bucket and let it sit there (I don't have a secondary fermentor, although I'm about to order one)
- Let it sit in my closet, temperatures between low 60's and mid-70's (my AC can only set to either heat or cool, so controlling the temperature is an issue)
- Bottled on 2/21 with the provided 5oz of priming sugar
- Opened a bottle on 2/27 => Beer was foamy, a little foam rose and escaped, beer tastes a bit flat
Possible issues I see:
- Took too long to chill
- Only one fermentor
- Lack of good temperature control
- Opened too early after bottling
Since I do not exactly know how each of these factors change the taste, I'm not sure what's really causing it. I bought a Wort Chiller and I'm about to buy a secondary fermentor, but I can't do much about the temperature unless someone has an idea.