Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Salvaging overcarbonated explosive batch
Reply
 
LinkBack Thread Tools
Old 02-26-2012, 04:40 AM   #1
Paniller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: NJ
Posts: 25
Default Salvaging overcarbonated explosive batch

I have 24 bottles downstairs of a tasty brew. Well, at least the part that didn't cover the ceiling and my entire body. You see, it was a high sugar beer from my first attempts, and I naively bottled after only 2 weeks. Tons of sugar farting out C02.

My tester bottles from the bottom of the batch with heavy sediment were flat out dangerous. One repainted the ceiling. The next was opened outside with a motorcycle helmet on and only boxers. The cap cleared the yard and landed in the street.

The low sediment tester was decently bad, lost half of it.

So, any trick that will prevent the rest from exploding? I doubt they're dangerous, but they're gonna blow somewhat.

__________________
Paniller is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2012, 04:43 AM   #2
McGlothan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Carbondale, CO
Posts: 244
Liked 20 Times on 15 Posts
Likes Given: 1

Default

Try to store them in a cooler area. Colder temperature will slow down carbonation

__________________
McGlothan is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2012, 10:59 AM   #3
tektonjp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: ohmihachiman, Japan
Posts: 695
Liked 64 Times on 44 Posts
Likes Given: 56

Default

Cold crashing them will stop the carb process, or at least slow it way down.

Were the tester bottles warm when you opened them? That is partly the problem, if yes. I would try to cold crash them, then pop the caps, release some pressure, and recap them.

__________________

"Beer, well respected and rightly consumed, can be a gift of God. It is one of his mysteries, which it was his delight to conceal and the glory of kings to search out."

The Search for God and Guinness by Stephen Mansfield

tektonjp is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2012, 03:49 PM   #4
Eisendrath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: USA, CT
Posts: 180
Liked 3 Times on 2 Posts

Default

I had a batch like that. when the 6th blew I dumped back in carboy and let it finish, then rebottled normally. Worked just fine.

__________________
Eisendrath is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2012, 02:28 PM   #5
Paniller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: NJ
Posts: 25
Default

The tester batch was cold, but only 8 hours in the fridge cold. I usually do 48+ hours.

Hopefully the rest won't be an issue. it was crazy how the sediment/yeast rose right up and shot to the surface. I thought it'd stay in the bottle and I could just pour out the clean top.

__________________
Paniller is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2012, 03:41 PM   #6
ajm163
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Denver, CO
Posts: 194
Liked 6 Times on 4 Posts

Default

get them as cold as you can. Rubbermaid tub with ice water . will reduce pressure in the bottle and put the yeasties to sleep

__________________
ajm163 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2012, 08:37 PM   #7
AleDave
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 24
Liked 1 Times on 1 Posts

Default

I have a batch that is doing a great fountain when I open them. It was definitely finished fermenting when I bottled it as the FG was spot on and it had been in the primary for at least 3 weeks. It's a nut brown ale that is not a particularly high gravity. So far I have tried two bottles and neither one could I capture much to drink but the little I tasted was fantastic. No off flavors at all and very clear. Is it possible that if they are all over carbed and several days in the coldest spot in my fridge does not prevent the fountain, that I could salvage the batch by pouring them (fountaining really) back into my bottling bucket, let the sediment settle, and rebottle them? Would they have any carbonation then? Advice?

__________________
AleDave is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 01:45 AM   #8
Eisendrath
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: USA, CT
Posts: 180
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by Eisendrath View Post
I had a batch like that. when the 6th blew I dumped back in carboy and let it finish, then rebottled normally. Worked just fine.
What he said
__________________
Eisendrath is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottles overcarbonated TrogdorTheBrewinator Bottling/Kegging 6 03-23-2012 10:13 PM
Overcarbonated...now what? Copernicus Bottling/Kegging 5 11-02-2010 06:32 AM
Help with OverCarbonated Keg MeanGreen Bottling/Kegging 8 05-17-2010 08:06 PM
overcarbonated isac777 Bottling/Kegging 7 06-24-2008 12:15 AM
Overcarbonated stout... Bike-N'-Brew Bottling/Kegging 3 11-22-2006 03:21 PM



Newest Threads

LATEST SPONSOR DEALS