Anyone that's had any of my beers will have experienced the joy of a foam snake, a seemingly endless rush of foam that floods out of the bottle when you open the beer. This happens because there was too much sugar in the brew when it was bottled, so instead of just carbonating the beer it amps up the pressure in the bottle to breaking point and when you open the cap it all tries to get out at the same time.
If the bottle doesn't flex when you press it then it's going to be lively (or it's glass, although that should be self evident). Generally the easiest way to cope with this is to let it foam. Have two or three glasses to hand, gently but quickly open the bottle over the sink and let it foam into each glass in turn - even squeeze the foam out. The foam will eventually abate and each glass of foam will eventually turn itself in to a third-full glass of beer. Which pitched together makes a glass of beer, which is a good thing.
Of course that doesn't always work. I recently opened a bottle of 'bright' Spitfire Saison - beer that I bottled two weeks after the start of fermentation, instead of after another two to three weeks in a secondarty fermentor - and it didn't go according to plan. Those tiles (along with the other walls, the floor and even part of the roof) are not normally stained brown
and I'm normally drier than this
One night, two showers and one state later I can still smell it on me....
If the bottle doesn't flex when you press it then it's going to be lively (or it's glass, although that should be self evident). Generally the easiest way to cope with this is to let it foam. Have two or three glasses to hand, gently but quickly open the bottle over the sink and let it foam into each glass in turn - even squeeze the foam out. The foam will eventually abate and each glass of foam will eventually turn itself in to a third-full glass of beer. Which pitched together makes a glass of beer, which is a good thing.
Of course that doesn't always work. I recently opened a bottle of 'bright' Spitfire Saison - beer that I bottled two weeks after the start of fermentation, instead of after another two to three weeks in a secondarty fermentor - and it didn't go according to plan. Those tiles (along with the other walls, the floor and even part of the roof) are not normally stained brown
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