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Old 01-27-2013, 04:33 PM   #1
Weizer
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Default Bottle Bombs

I just woke up this morning at 8:30(I went to bed at 4:00) to what I thought to be a gunshot. I jumped out of bed from a dead sleep and opened my closet to find one of my oatmeal stouts sprayed all over my closet and shards of glass everywhere. My body was in such shock, that I was shaking uncontrollably for about 10 minutes haha.

That was one hell of way to wake up. Also, I've been all grain brewing for over a year now(every saturday) and I'm no noob. I guess either I over carbed it(the rest of the batch was perfectly carbed) or it wasn't done fermenting..even though I left it in primary for 30 days and then bottled.

Anyone else have bottle bomb stories or have any tricks to avoid this? I use brown sugar to bottle and I've never had this problem before. I also don't have the option of throwing them in the fridge after 3 weeks of conditioning(not enough fridge space)

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Old 01-27-2013, 05:50 PM   #2
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Hmm... might need some info.

1) Are they being stored at a high temperature (80*F or higher)?
2) Did you take a gravity reading to ensure fermentation was done? 30 days is usually good but fermentation can halt sometimes.
3) Did you measure brown sugar for priming in volume or mass/weight? Brown sugar is compressible so 1 cup of brown sugar isn't constant.

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Old 01-27-2013, 06:18 PM   #3
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They are stored at room temp(roughly 70 degrees). Fermentation was complete. #3 is the problem. I measure in volume(1/2 cup for a 5 gallon batch) I use Norther Brewer's priming sugar calculator. I'm going to start weighing it out now because what you said about it being compressible makes total sense, and I never thought about it. I think you may have just solved my problem sir, many thanks!

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Primary 2: California Common
Secondary 1: Infected batch with Lactobacillus
Bottled: HBC 342 XPA, WLP670 Saison
Kegged: Orange Blossom Honey Ale, Red Ale

Instagram: Ibleedhops

I shotgun heady topper.

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Old 01-27-2013, 06:24 PM   #4
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How much sugar did you use??

Last stout I made called for around 3 oz of table sugar to prime. Most ales use around 5 so maybe you over primed.

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Old 01-27-2013, 06:40 PM   #5
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Did you say the bottle that exploded was the only one and the rest were fine? If that's the case I would say you had a bad bottle. That said, weigh your priming sugar. 😊

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Old 01-27-2013, 06:42 PM   #6
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Quote:
Originally Posted by Weizer View Post
They are stored at room temp(roughly 70 degrees). Fermentation was complete. #3 is the problem. I measure in volume(1/2 cup for a 5 gallon batch) I use Norther Brewer's priming sugar calculator. I'm going to start weighing it out now because what you said about it being compressible makes total sense, and I never thought about it. I think you may have just solved my problem sir, many thanks!
Ah I think that may be it. Put them in a rubbermaid or something lined with a trashbag to prevent a mess from potential further bottle bombs. It's a shame you don't have more fridge space.

And you can get really cheap digital scales at pretty much any grocery store.
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Primary: Cascadian Dark Ale

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


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Old 01-28-2013, 02:10 PM   #7
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Yeah, it was my last bottle from that batch. I didn't even know I had it until I saw the cap on the ground. From now on I'll be weighing my priming sugar! Thanks everyone for the input.

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Primary 1: IIPA(Simcoe/Citra)
Primary 2: California Common
Secondary 1: Infected batch with Lactobacillus
Bottled: HBC 342 XPA, WLP670 Saison
Kegged: Orange Blossom Honey Ale, Red Ale

Instagram: Ibleedhops

I shotgun heady topper.

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Old 01-28-2013, 02:41 PM   #8
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Oh last bottle, nice. Nothing to worry about.

And yeah I use a digital scale for priming sugar, hops, spices, and water adjustment salts.

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Primary: Cascadian Dark Ale

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
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Old 01-28-2013, 04:46 PM   #9
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My SWMBO tried to brew a simple ginger beer using PET bottles while I was gone recently....the results were...errr....explosive! Huge mess in the kitchen....

I use the same bottles to make carbonated water and pressurize them to about 60PSI....so this one was WAY up there in PSI.

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Old 01-28-2013, 06:42 PM   #10
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we had two bb incidents both were due to what was probably weak used bottles. since then i store bottles in cases where the bottles are separated by a divider and i also put a blanket on the top to contain the blast

the mess was huge...

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