I recently made an IPA that is way carbonated. If I open a bottle and set it on the counter, it will eventually snake out the top and down the sides of the bottle. If I manage to pour a whole glass, it still has a very carbonated mouth feel. I have had several people in my homebrew club taste it and everyone agrees it tastes fine – nice and clean.
It was a Brewer’s Best extract kit with specialty grains steeped in. After the 60 minute boil, I poured through a strainer to a plastic bucket for primary fermentation. OG=1.06. After 2 weeks I transferred to a glass carboy for 2 weeks of secondary fermentation before bottling (at least another 2 weeks). FG=1.018. I re-hydrated the dry yeast.
Any help is appreciated.
How much priming sugar did you use and how much beer was in the bottling bucket?
In addition please explain your bottling process step by step.
