Will bringing a beer from a high altitude(the mile high city) to a lower altitude(the middle of nowhere aka Bismarck ND) mess with the carbonation level? My brother-in-law has brought me a bunch of his home brew from the Denver area, and just about every one has been over carbonated. The first few he admitted had been over from the start, but he is now using the sugar calc while bottling, yet they are almost always ready to blow when I get them. Is this an altitude problem?
A change in altitude would not change the volume of the CO2 produced in the bottle. The change that could be noticeable is that the CO2 would be released from the beer more slowly at sea level than at a higher altitude because of higher atmospheric pressure at sea level.
A number of reasons for a bottle of beer to be overcarbonated.
The beer was over primed. The beer could have been bottled before fermentation was complete. Bottles could be infected. The bottles were opened before the sediment had time to settle.
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