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Old 12-06-2013, 07:45 PM   #11
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I too store yeast in glass containers from a 3bbl system, but I do not put a solid lid on them and would never consider that to be a safe or reasonable practice...and I brew an average of once a week or better with single and double batches.

What I would consider is using growlers with a couple layers of plastic wrap over the opening held on by rubber bands and extra plastic left for co2 expansion. Having yeast in a solid sealed container even in a cooler (fridge) is unthinkable in my mind.

Glad you weren't hurt and all you lost was yeast but seriously think about the properties of what you are storing and how it functions as an organism.

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Old 12-06-2013, 08:50 PM   #12
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Wow, that's a crazy story.
I can't even get a screw top growler to hold enough pressure to carbonate. Much less hold enough pressure to explode. Seems to just escape right through the threads.

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Old 12-06-2013, 10:53 PM   #13
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Yeah, I had a similar explosion. Thankfully no one was around when it blew. I am still finding pieces of the growler months later.



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Old 12-06-2013, 11:07 PM   #14
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Quote:
Originally Posted by Misplaced_Canuck View Post
This sounds more like you had an incomplete fermentation in the 3bbl fermenter, or that the yeast was harvested too early - not so much a glass container issue.

This incident would just as likely have happened in a beer bottle, if that's what you had used.

MC
The beers were definitely done, and they wouldn't have been refermenting in the fridge. You can actually see CO2 evolving when we harvest our yeast, but we generally leave foil on for a while before we cap them off to let most of it out (we thought).
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Old 12-06-2013, 11:08 PM   #15
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Quote:
Originally Posted by hexmonkey View Post
When did Westvleteren start labeling their bottles? I thought all they had was a different cap for each style...
Mine was one from the US release, it has a gold painted label on the front and a paper label on the back with the US req'd warnings and stuff.
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Old 12-07-2013, 01:47 AM   #16
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I was reading somewhere that you don't want to put a tight lid on your yeast for two reasons....1. For the potential safety hazards of exploding glass 2. Yeast don't do well under pressure. I would imagine that if you had enough pressure to explode a growler the health of the yeast would be suspect. Now I still store my yeast in mason jars but I just barely engage the threads and cover with foil. Bacteria and wild yeast don't crawl so it should be fine.

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Old 12-07-2013, 03:10 AM   #17
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I used to bottle my homebrew into growlers.
Out of the couple dozen batches, probably 50 fills into growlers, I only ever lost one, a hefewiezen that I realized was in a bottle (growler) that really wasn;t designed for that - the glass was far thinner than any of my others. It also didn't explode into shards like that, it just went in almost a perfect circle around the circumference. Just a pain cleaning up sticky beer in the morning before going to work.

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Old 06-08-2014, 12:09 AM   #18
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Just wanted to let folks know that because the growlers aren't designed for pressure, the wall thickness can vary hugely. As I said, some growlers from a prominent supplier varied by over a quarter inch in wall thickness.

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Old 06-08-2014, 06:41 PM   #19
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Anytime I store yeast, no matter what vessel, I put a sanitized paint strainer bag between the vessel and the lid. Sounds like you learned your lesson.

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Old 06-08-2014, 07:31 PM   #20
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back in the early '60s, my granny & grandpa had a similar experience with cider jugs. grandpa bottled too soon & added too much priming sugar. that an cider jugs not being made for pressure made for a bunch of 1 gallon bottle bombs.

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