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  1. I allowed my batch of Noche de Luna to ferment for four weeks in the LBK in the basement where the air temperature is a pretty constant 66 degrees. I bottled in 12 oz. bottles with 3/4 teaspoon of table sugar. I kept the bottles upstairs to condition at around 70 degrees or so. At three weeks I gave some a try and thought it was pretty good but needed a bit more conditioning. I threw some in the fridge yesterday morning and pulled one out last evening to test. I opened the bottle and to my surprise sprayed beer all over the kitchen. I opened up another half dozen and three of them were fine while the others overflowed into the sink. They were obviously overcarbonated but I am surprised that they were fine two weeks ago but not now. The temperature in the house has gone up a bit (spring arrives late in this part of the country) so I am considering letting future batches carbonate/condition in the basement where the temperature is a bit lower. I put the rest of this batch in the fridge hoping any remaining good bottles will remain that way. Any thoughts/experiences would be appreciated.
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