Very carbonated

[shimmy]

hey all,
quick question, just started drinking a wheat beer i made back in november last year every time i pour one i get about 1/4 beer and 3/4 head, then when i leave the bottle it foams out the top of the bottle, slowly but constantly, any ideas as to why..
cheers
the recipe is
Brewcraft bavarian wheat 1.5 kg
thomas coopers wheat malt extract 1.5kg
brewcraft german lager No. 60 converter 1kg
wb-06 yeast

s.g 1058
f.g 1016

[Old Gil]

I had that happen to me the first couple of times I made a stout, I used the normal amount of priming sugar and then found out I was supposed to use about 3/4. It could be the same senario with a wheatie. I got my butt kicked when it happened to me cause I poured a beer, left it so the head could settle and came back to find half a bottle on the bench. Thats a fairly strong brew you got there though. Another thing that just came to mind, it could be the glass you are using, all my beers pour fine in a pint glass but if I try to pour in a Pilsner type glass I get alot of head

[lethaldog]

What temp was the beer at when you carbed and how much priming sugar did you use, there are also certain infections that can cause this

[Kevnlis]

My guess is that it is a combination of things. A high gravity beer, a high amount of wheat in the beer, and the WB-06 which is a good attenuator and does seem to give wheat beers a good wadge of head in my experience. Also the brew may not have been fully finished when you bottled which could have added a bit of extra carbonation to the bottle, 1.016 is low, but like I said WB-06 can really get the gravity right down (can't be sure because I do not know what is in the lager converter).

Leigh mentioned infection, but I believe the bacteria that cause this are most commonly found in grains and not at all common in extract brews, but I could be wrong.

[shimmy]

the temp would a been around 22 and i used 2 carb drops per 750ml bottle
cheers for the input guys
this forum is great

[warra48]

The same thing happened to 2 AG hefeweizens brewed for last summer consumption, although I primed them fairly highly, as that is consistent with the style. I used CraftBrewer's German Wheat dry yeast (I think this is WB-06 anyway).

A dunkelweizenbock dumped onto the yeast cake of one of them also does it, but to a lesser extent, as it was primed less.

My guess is that it might be related to being wheat beers, and the fact that the yeast is easily roused, and would give lots of nucleation points once the bottle is opened. Also, wheat does not, unless filtered, seem to clear to the same extent as barley, again providing nucleation points.

I am now very careful opening the bottles, and initially lift the cap just enough to let some gas escape, and do that several times before fully removing the top. It seems to help.