Doppelbock Volcano

Lukie · Post by **Lukie** » Fri Sep 06, 2013 9:44 pm

The last 5 bottles of Aventinus I have tried have exploded their frothy, creamy goodness, leaving me with a sticky, malty mess. Anyone else? And why does this happen, given that the beer was not agitated for 24 hours or so? Somehow I thought this was physically impossible.

zaireeka · Post by **zaireeka** » Sat Sep 07, 2013 10:13 pm

I don't recall if this beer is bottle conditioned or not. If it is not bottle conditioned then it is likely infected. Either way if you have any left chill them down really cold before opening, that will greatly reduce how much gas is released when it is opened.

irishkyle21 · Post by **irishkyle21** » Sun Sep 08, 2013 2:33 pm

I'd also try prying off the cap as slowly as possible. I've found it helps with over carbonated bottles.

Belgian · Post by **Belgian** » Thu Sep 19, 2013 11:25 pm

irishkyle21 wrote:I'd also try prying off the cap as slowly as possible. I've found it helps with over carbonated bottles.

Reduces the shockwave effect of too sudden a pressure change from the bottle neck.

Yes bottle-conditioned. I don't think German beers tend to be infected, in my own experience.

Lukie · Post by **Lukie** » Fri Oct 18, 2013 11:55 pm

After a few successful openings, yet another violent eruption on my keyboard today. At least 10% of this delicious nectar ejaculated, yet again. Took it out of the fridge, waited 45 minutes and kaboom!!!, I'm mopping up a swamp. Must be a temp. differential thing. Damn you Schneider bastards! Bring back the Eisbock - those things never exploded on me.

Derek · Post by **Derek** » Sat Oct 19, 2013 12:20 am

It's a Weizenbock, not a Doppelbock.

The protein from the wheat provides plenty of nucleation sites... if they've kraussened for carbonation and didn't get it exact, it could have excessive carbonation.

Open it when it's cold (it'll hold more CO2 in suspension). If you don't want to drink it that cool, let it warm up... but don't leave it sealed!

Belgian · Post by **Belgian** » Sat Oct 19, 2013 12:41 pm

So open the bottles near the sink, and have a big glass ready for the foam-up. Problem solved!

admviolin · Post by **admviolin** » Sat Oct 19, 2013 10:19 pm

Just had this happen last week with a Dunham Belge....such a shame, what a great beer

chris_schryer · Post by **chris_schryer** » Thu Oct 24, 2013 2:06 pm

This happens to us at Castro's too. Bottles of Duvel often go off as well. As Derek noted, that lovely haziness gives millions of nucleation points.... While chilling and steady hands opening can help, if it's over-carbonated, it's going to go no matter what. Open near a sink, and enjoy what is left behind.

sstackho · Post by **sstackho** » Fri Dec 06, 2013 7:49 pm

admviolin wrote:Just had this happen last week with a Dunham Belge....such a shame, what a great beer

Bah, opened up my only bottle of Dunham Belgian IPA. A huge gusher.

Bad beer! Very bad beer!! Go to your room.

GreatCop · Post by **GreatCop** » Sat Dec 07, 2013 10:29 pm

sstackho wrote:Bah, opened up my only bottle of Dunham Belgian IPA. A huge gusher.

Bad beer! Very bad beer!! Go to your room.

Same thing happened to mine a month ago. The highway from Quebec musta been extra bumpy that day......