I began to research bottle bombs today after a surprise mess upon opening maybe my 8th chilled bottle of my first ever brew (Irish dry stout). Volcanic eruption upon popping top that lasted several minutes. Since I have had pretty consistent carbonation amongst the other bottles so far, I am confused why this bottle...? All new bottles, rinsed and sanitized. Racked beer from secondary fermenter on top of priming sugar in bottling bucket, so think it was well mixed. The beer from this bottle had no strange smell or off favors that I could note. My best guess so far is that it possibly was the last bottle filled and had more sediment with proportionally more yeast cells that reawakened. Does this make sense?
1 wk primary, 1 wk secondary, 3 wks in bottle, 2 days in fridge