Since I have started all-grain I have noticed that when bottling that my carbonation seems to be a little higher than normal - sometime causing all out explosions upon opening (similar to a shaken pop) to a persistent head of foam coming out of top of a bottle and when pouring into a glass it is like pouring a warm pop over ice.
So looking at some message boards we have gotten answers like - to much sugar, slight infection, etc. Now we generally split the batch into three directly from the brew kettle so I would like to say that eliminates that possibility. Too much sugar - I would doubt since we pretty much follow the same bottling instructions as we have in the past (might have answered my own question hang on here).
One thing I have noticed is when making a 5 gallon extract kit - I pretty much end with pretty darn close to 5 gallons to bottle give maybe a quarter gallon. However with all-grain we seem to have a problem - topping of the boil to get the 15 gallons (5 a piece) that we think we should end up with. So we end up with 13, 13.5 split 3 ways.
My thought is in not ending with the proper amount (can't remember but I think gravity was high) that we end up with more "sugar" for the yeast to react with and then when bottling we are adding even more sugar.
No only a couple of us end up with the problem (one of us drinks it faster than the other two) leading me to believe the longer it sits the more carbonated it is.
Am I on track here or way off base. Thoughts?
