my bottled beer has an uncontrolable head

[pongobilly]

most of my beers that i have done since the start of the year are all of a sudden starting to get really fizzy, i pour out half the bottle and most of it is head, problem is by the time i come to pour out the rest the sediment at the bottom has mixed up due to there not being a constant pour from the bottle

[ColinKeb]

too much priming sugar ? you could always pour out into a jug and then into your glass once its settled .

[tubby_shaw]

It's a combination of two things I am afraid
1, The rising temperature will cause the CO2 to come out of solution quicker and cause the fobbing. Chill them for a couple of days to get the CO2 back into solution.
2, The rising temperature will give the yeasties in your beer that little bit more energy that they need to use the slower fermenting dextrins in the beer giving off more CO2. Store your beer in a cool place and prime less if the beer is going to be stored for any length of time

[pongobilly]

unfortunately i dont really have a very cool place in the house to store my beers, i guess when i start brewing again in the autumn it will have to be less priming sugars

[Chris The Fish]

the belgians wet the glass before pouring the likes of duvel and other very fizzy beers, the wetness gives more control over the head formation - try putting the glass under the tap and swilling (pour out the water before you put the beer in obviously!) it may help you get more beer in, if not all.

hth

CTF

ps. you could always have a 2nd glass on hand and drink out of 2 glasses, or pour one into the other when things have settled down.

[steve_flack]

Wild yeasts like Brettanomyces will continue to ferment in the bottle. As they ferment sugars that normal beer yeast can't ferment you end up with fizzier beer than you expect. You can usually taste and smell Brett - it's fairly distinctive (horseblanket aroma is the commonly used phrase). You can taste it in aged bottles of Orval (they deliberately add it at bottling AFAIK). It's a fairly slow worker so it takes time to be apparent usually.

Also mould on the grain (Fusarium) can cause gushing.

[fivetide]

Round these parts, "My bottled beer has an uncontrollable head" is probably a well-loved folk song!

That wasn't much help though was it? Um, pour it into a pitcher and pretend its supposed to be served that way, that'll do it. Or fridge 'em.