Hello everyone, I am looking for a little advice, I have brewed a lager, which I started the lagering process, taking the temp down to 2.5 C. I intended to bottle it after a few weeks but work commitments got in the way and it has now been stored at that temp for about 3 months. I am guessing...

Hi, TL;DR - why have my last few beers overflowed when popped despite my thorough cleaning!? I've been brewing now for a few years and never used to have any problems but it seems that the longer I do this and the more knowledgeable I get (or should be getting with experience) the more mishaps...