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Old 01-09-2013, 11:14 PM   #1
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Default First Bottle Bomb

Been brewing over 2 years now without any bottle bombs and had my first one today. Im not too sure if it was a flaw in the bottle, but I cracked open 3 bottles to check and they all had the same level of carbonation. I wouldn't say they were overcarbed but definitely had a ton of it, which I was aiming for since its a saison and I wanted something very traditional. None of the bottles had bulging caps, but as a safe precaution I put them all in the fridge to halt any more carbonation to be created.

My question is:

Im submitting these into a contest in where they will be stored for a couple weeks. Well the yeast reawaken after being a room temp to create more carbonation? Do not want these to explode for the judging.

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Old 01-10-2013, 02:28 AM   #2
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They COULD if you put in some excessive amount of sugars to prime the bottles. You're sure fermentation was done when you bottled? How much sugar of what type did you add to prime? If everything was spot on and you don't really have any signs of an infection in other bottles then it was probably a fluke. It's happened to me.

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Old 01-10-2013, 02:38 AM   #3
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Quote:
Originally Posted by shanecb View Post
They COULD if you put in some excessive amount of sugars to prime the bottles. You're sure fermentation was done when you bottled? How much sugar of what type did you add to prime? If everything was spot on and you don't really have any signs of an infection in other bottles then it was probably a fluke. It's happened to me.
Yes my Final Gravity was consistent for 2 weeks straight since i did a 5 week fermentation. I used 6oz of corn sugar in 5 gallons.
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Old 01-10-2013, 02:44 AM   #4
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Quote:
Originally Posted by Garrett

Yes my Final Gravity was consistent for 2 weeks straight since i did a 5 week fermentation. I used 6oz of corn sugar in 5 gallons.
6 oz is too much!

.75-1.0 oz per gallon of FINiSHED beer is recommended for 2.3-2.4vols of Co2

You over carbonated the beer and if they all haven't blown up then place them in a sealed container like storage tub with lid.

Be careful
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Old 01-10-2013, 05:46 PM   #5
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Quote:
Originally Posted by duboman

6 oz is too much!

.75-1.0 oz per gallon of FINiSHED beer is recommended for 2.3-2.4vols of Co2

You over carbonated the beer and if they all haven't blown up then place them in a sealed container like storage tub with lid.

Be careful
Really? I was looking to have around 3.2 volumes for this Saison. Most traditional Belgians are highly carbonated and that's what I was aiming for. I put all of them in the fridge already.
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Old 01-10-2013, 05:56 PM   #6
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What yeast did you use, and what was your FG. A lot of sasion yeast will get you very close to 1.0 and can take several weeks to get there, esp if they aren't kept at warmer temps. Your better off leaving them out of the firdge putting them somewhere safe (plastic tub) for as long as you can to make sure they aren't going to explode, before sending them to judging and let it happen there. I would even say take the ones you want to send out of the fridge and put them somewhere greater than 75 degrees to be safe.

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Old 01-10-2013, 06:24 PM   #7
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For 3.2 vols then 6 oz is not too much assuming you actually bottled a full 5 gallons of beer. If you bottled less then you over carbonated. Either way, to a lot of American drinkers over 2.7 vols tastes really quite fizzy.

In addition, did you weigh out the sugar or measure by volume. Weight is much more exact and if you measured by volume you may have been a little heavier then you thought as well.

Also, did you bulk prime to ensure an even thorough mix through all bottles. If so you may have just had a bad bottle or so but I would still be cautious, especially if you are going to competition as judges really aren't fans of exploding bottles!

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Old 01-10-2013, 06:26 PM   #8
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Quote:
Originally Posted by JeepDiver View Post
What yeast did you use, and what was your FG. A lot of sasion yeast will get you very close to 1.0 and can take several weeks to get there, esp if they aren't kept at warmer temps. Your better off leaving them out of the firdge putting them somewhere safe (plastic tub) for as long as you can to make sure they aren't going to explode, before sending them to judging and let it happen there. I would even say take the ones you want to send out of the fridge and put them somewhere greater than 75 degrees to be safe.
I used WLP670 American Farmhouse Blend. FG was 1.012 and held solid for two weeks that way. ill go ahead and put them in a tub.
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Old 01-10-2013, 06:34 PM   #9
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What type of bottles did you use? Belgian beers are often bottled in stronger glass

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Old 01-10-2013, 07:25 PM   #10
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Quote:
Originally Posted by duboman View Post
For 3.2 vols then 6 oz is not too much assuming you actually bottled a full 5 gallons of beer. If you bottled less then you over carbonated. Either way, to a lot of American drinkers over 2.7 vols tastes really quite fizzy.

In addition, did you weigh out the sugar or measure by volume. Weight is much more exact and if you measured by volume you may have been a little heavier then you thought as well.

Also, did you bulk prime to ensure an even thorough mix through all bottles. If so you may have just had a bad bottle or so but I would still be cautious, especially if you are going to competition as judges really aren't fans of exploding bottles!
yep it was a full 5 gallons maybe a bit more...

I did weigh out the sugar.

what do you mean by bulk prime?

yeah im hoping it was a bad bottle to, I also just discovered the cabinet I stored the bottles in was close to a pipe that was coming from the hot water heater, the exploding bottle was very close, maybe that could have something to do with it as well. not sure.
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