Why would opening an older Belgian or Belgian style beer cause it to freak out and explode? This has happened with three beers in three weeks.
Finally, got some Nugget Nectar ... will try tonight. The owner of the store went to his other store across town and picked up a case. I bought the last pack.
I also picked up WoodChuck Winder brew and Samuel Smith Oatmeal Stout.
I think I may let the Stout age a bit.
I can do all things through Christ, who strengthens me.
Model D-83
Bottle conditioned? They hit that shit with live yeast and fermentable sugar right before it goes out. The longer it sits, the more natural carbonation buildup?Originally Posted by Josh
Pontius is my Co-Pilate
I have 2 bottles of Tactical Nuclear Penguin.
Boo, Hiss.
Yeah, it makes sense. The explosion is a little absurd. Bottle conditioned beers usually pour an excessive head... But shooting a beer fountain multiple feet into the air?
I store all mid to long term beers at 55 degrees. Should I get it to a different temperature before opening? Will it help? If I open another beer I've been holding for years and lose 75% of it I'm gonna be way bummed.
I have one. I hear it tastes like month old beef jerky.
Model D-83
It tastes exactly like you think it does.
Josh that is a great question! I'll ask a professional when I get to work later
Model D-83
Brewmaster said get it as cold as possible, be careful not to agitate the bottle, then have glasses or a pitcher ready to catch that shit.
Pontius is my Co-Pilate
Opened a 750 of cork n cage cider last night and the cork put a dent in the ceiling.
Half way through twisting the cage it just shot off.
Boo, Hiss.
I usually let it sit for a couple minutes after moving it. I'll give this a shot:
Get it cold as fuck, open it, let it breathe then pour about 15 minutes later.
Think this'll work? I like beers around 55-60 degrees. Tastes more like beer to me and less like cold. I could always ask Stillwater dude.. It's mostly his beers that explode.
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