Foam forming in bottles after 2 days

[steveabrous 0]

Hi guys,

I just brewed a raspberry ale using real raspberries and notty yeast. I bottled it saturday , I couldn't get out all the chunks of raspberries so some bottles have some bits of raspberries. I noticed in the ones that have the bit floating at the top some bubbles. I used 1/2 tsp. corn sugar per 12o.z. bottle for carbonation so I don't think it's over carbed but? i this normal when using real fruit?

[Monsteroyd 0]

I'm not sure, but how long did you ferment it before bottling? Did you use a hydrometer to know when it was done? 

Also 'cold crashing' (putting the LBK in the refrig) for a couple of days before bottling can help with getting everything settled out.

Monty

[RickBeer 6,281]

+1 on cold crashing when using fruit.

You should be fine with the small amount of bubbles.

[steveabrous 0]

O.K. I know I'm bad. But I don't own a hydrometer. I just let everything

go 2 weeks and assume ferm. is finished. Here's how it went. I did

primary ferm for 2 weeks, added fruit 2nd ferm 2 1/2 weeks, racked to

third for 2 1/2 weeks. Thats 5 weeks from 2nd ferm. I did notice only

the bottles with bits of raspberries in them (floating at the top) are

bubbling. And by bubbling I mean bubbles at the top around the neck. The

ones with no bits of Rasp. have no bubbles.