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Old 01-27-2010, 01:03 AM   #1
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So I had a real "eureka!" moment tonight. The special lady is out with some coworkers having a beverage, and i'm at home with the kid. He and I were in the kitchen - was making dinner, he was drinking some milk. I finished up the pasta and sauce, and thought to myself, "I think i'll have a homebrew". I'd put two 22oz'ers in the fridge earlier, and they were pleasantly cold by this point. So i cracked one open and poured it into a pint glass. It came out really foamy.

In the past I'd just poured the beer into the glass and let it rest for a bit, then topped it off after a minute or two. Tonight I couldn't wait to taste that sweet malty nectar, so i thought: why don't i just cap this bottle with a wine bottle stopper, shake it up and bleed off the excess C02?

Well, if you read the thread title, you probably know what came next. There was a loud bang and a geyser of beer shot up. To give you an idea of the blast radius, I have 10ft ceilings, and there was about a 3' ring of beer on the ceiling. I swung the 22 up to my mouth as fast as i could, but by that point there was nothing but a lace of foam on the inside of the bottle. I just stared at the ceiling as beer dripped down onto my face, ran down behind the stove, dribbled off the side of the refrigerator, and soaked my socks.


So I had time to think about this while cleaning up the floor, the wall, mopping the ceiling, and wiping down the fridge, and I think i may have isolated the problem.

If an brewing calculator calls for priming sugar in oz and I use another online converter to figure out oz to cups, presumably the conversion calculator is working with fluid oz, not oz by weight?

I have a sinking feeling that I know the answer.

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Old 01-27-2010, 01:08 AM   #2
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Sorry. I'll be with you in a minute. I have to LOL some more.



Ok. Better now.

Could be that you changed around fluid ounces and weight ounces. That would suck if that is indeed what happened. Approximately how much sugar did you use in priming that batch?

Another thought is the "quick cooling" of a newly carbed up beer. We've talked about this before, but the short explanation is that the co2 produced in a newly bottled beer remains mostly in the headspace. When it's quickly chilled before equilibrium is reached, some foamers result. When it's kept in the fridge for at least 48 hours, the co2 more evenly dissolves into the beer and gives a nicely carbed beer.

I'd say that #2 explanation is just as likely as #1, without knowing more. If #2 is the problem, that is cured simply by time.

By the way, what color are you painting her ceilings?

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Old 01-27-2010, 01:08 AM   #3
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Lol. Did you miss the part where he shook it Yoop?(explanation 3)



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Old 01-27-2010, 01:13 AM   #5
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Quote:
Originally Posted by cheezydemon3 View Post
Lol. Did you miss the part where he shook it Yoop?



Oh, I did. Sorry- brb.






Ok. Better now. Another question- did you ever shake another carbonated beverage? Say, like coke? I bet you'd get the same results.

In short, then, I think you're fine. I'm sorry to laugh. But your post was written in a very funny way.

I bet that the beer will calm down alot once it's been refrigerated more than 24-48 hours, and that the only reason it exploded was because it was shaken. Carbonated beverages don't like that. It will cause co2 to rapidly exit the liquid, as you've found out the hard way.
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Old 01-27-2010, 01:46 AM   #6
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Post the pictures!

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Old 01-27-2010, 01:51 AM   #7
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Awfully MAN of you to share this!! I would still be red in the face and fuming like an insane person.

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Old 01-27-2010, 04:21 AM   #8
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Quote:
Originally Posted by mountain View Post
so i thought: why don't i just cap this bottle with a wine bottle stopper, shake it up and bleed off the excess C02?
What was shaking it supposed to do (other than create old faithful)?

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Old 01-27-2010, 05:56 AM   #9
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were you trying to purge the bottle as you would a keg with the shaking, and bleeding off the excess CO2?

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Old 01-27-2010, 06:00 PM   #10
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Where'd he go

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