bottled to early???

[mattyguk1]

hi all, my first batch of woodfordes wherry has taken a fair while to clear and now it is when i open the bottle the beer rises fast and pours out of the top of the bottle! did i bottle to early? to much sugar when bottleing? it still tastes ok but is slightly cloudy once poured. is it ok to drink? any ideas how to avoid this in the future would be appreciated thanks in advance matt

[EoinMag]

It's possible you got too much yeast transferred to the bottle, or you have an infection ( a gusher) or maybe too much priming sugar.

[dunc]

if it tastes ok its more likely overprimed or not quite finished fermenting, rather than infected IMO. to avoid this next time don't bottle it until you've had at least two days with the same hydro reading below 1.014 and use no more priming sugar than half a teaspoon per bottle (or 85g if adding to the full batch). for now, chilling it and pouring it over the sink seems like your best option.

[brewjohn]

Hi , my Wherry was 10 days in the FV and then another week under air lock in a Ritchie 5 gall wine fermenter and bottled with half spoon sugar per pint. It took 3 months to go anywhere near clear and has dropped a very loose deposit and is difficult to pour ! Will try a SO4 next time . I have had similar problems with Colne Valley and Fixby Gold. Are these two can kits a problem. Never get this with a 1.8 kg can and a kg of spray malt.

[mickhew]

Personally I avoid Woodforde kits altogether now, because they take ages to clear. Do the Coopers ones mate, clear very nicely.