I’m moderately pleased with the Ruby Saison brew I bottled up back in July but it does have a flaw in the shape of its overenthusiastic carbonation. I imagine the yeast wasn’t quite as spent as I had imagined and, with the addition of some carbonation sugar, it now wants to gush out when I open the bottles which stirs up the sediment at the bottom. What I have to do is release the gas as slowly as I can but, even taking twenty minutes to crack open a bottle, I still haven’t managed to serve it up quite as clear as it appears to be before I start releasing the crown cork.

I think I will try another batch of this soon but I might give it a little longer to fully settle and also attempt to exclude as much sediment as possible while bottling.