So I just realized that the only time I’ve ever had carbonation issues with bottled beer just happened to be on either porters or stouts. Specifically, the last four batches of porter/stout I’ve bottled have been foamy, bordering on gushers, and overcarbed with a very sharp carbonic tingle to them- like you’d get with a soda. Most have had poor head retention as well, it gushes but recedes quickly, generally disappearing entirely in less than a minute although it’ll reappear if I swirl the glass around a bit (only to disappear again in a few seconds).
It tends to get worse the longer the beer ages, which leads me to believe it’s infection. However, the beers don’t taste noticeably infected, not sour or funky or anything like that…plus it only happens with dark grist beers but has happened on each of the last 4 of such beers. Have never experienced any such issue with any other kind of beer ever. So what the hell is going on, I’m stumped? Guess i could just keg all the porters/stouts, but that seems like a cheap win.
Beers are usually carbed to 2.1-2.2 volumes although last impy stout was at 2.4 because I misjudged final volume into the bottling bucket.