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Old 09-29-2008, 03:36 AM   #1
tom777
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Default So I was a bit worried about bottle bombs...

I was a little worried about my Brewers Best Bold Series Belgian Tripel. According the instructions, the FG should be around 1.013 - 1.018. On 9/12 (23 days in primary), planning to bottle that evening, I checked the gravity and it was still 1.023. That scared me off and I decided to wait through the weekend. So, 3 days later I checked again and it was still 1.023, so I bottled it. I put one in the fridge last night figuring it was time to find out how worried I should be about bottle bombs. No need to worry it seems! Cracked it open a bit ago and it's perfect. Carbonation is coming along nicely. Not bad at all for only 2 weeks in the bottle. So, I guess it's safe to put this one away for a couple months aging. Should be good stuff in time for the holidays

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Old 09-29-2008, 03:51 AM   #2
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it seems this stuff (as expected) packs a pretty good punch...

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Old 09-29-2008, 06:47 AM   #3
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I bottled a belgian tripel recently too, damn tasty stuff. Tastes so good for being in the bottle only 2 weeks as well, can't imagine this x-mas.

Bottle bombs are alot of hype, I have over 100 bottles and zero bombs. Don't even use a hydrometer anymore. Just leave it in the primary fermenter an extra week or two, mix with carefully measured amount of priming sugar, and life is good.

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Old 09-29-2008, 02:47 PM   #4
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Don't drink when you are bottling. Trust me.

You do stupid stuff like mistaking "3 Cups" of priming sugar for "1/3 Cup".

Luckily, it was a Lager, so they all detonated in the spare fridge.

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Old 09-30-2008, 02:03 AM   #5
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Quote:
Originally Posted by Cpt_Kirks View Post
Don't drink when you are bottling. Trust me.

You do stupid stuff like mistaking "3 Cups" of priming sugar for "1/3 Cup".

Luckily, it was a Lager, so they all detonated in the spare fridge.

good advice! I believe I read about your incident with this -- at least you picked a good spot for the carnage
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Old 09-30-2008, 02:25 AM   #6
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Sometime when I have some place to do it, just for fun, I'm going to bottle up something with yeast and a ton of sugar in it and then leave it somewhere warm with a video camera trained on it. I'll be sure to upload the video when I do.

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Old 09-30-2008, 02:34 AM   #7
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Quote:
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I was a little worried about my Brewers Best Bold Series Belgian Tripel.
I have this same one in the secondary right now. I threw out the yeast it came with in favor of a wyeast Abby ale. It fermented hard for 2 weeks! after a third week I put in in the secondary to clarify and age a little. I was actually thinking of doing a second yeast addition just prior to bottleing to make sure it had the fizz needed.

I cant wait
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Old 09-30-2008, 04:04 AM   #8
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I have this same one in the secondary right now. I threw out the yeast it came with in favor of a wyeast Abby ale. It fermented hard for 2 weeks! after a third week I put in in the secondary to clarify and age a little. I was actually thinking of doing a second yeast addition just prior to bottleing to make sure it had the fizz needed.

I cant wait
No kidding on this one fermenting hard -- I've never seen the airlock bubbling so fast with any other beer.
Of course, this is far and away the "biggest" beer I've done so far... It was kind of an impulse purchase at the LHBS. I really had no idea what this one would be like. But, all signs are promising
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Old 09-30-2008, 10:51 PM   #9
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I've had to throw out 2 cases of stout due to bottle bombs. Its not common, but its not an urban legend either.
One bottle burst, breaking 5 bottles adjacent to it...chain reaction style.
The rest I had to chill, then open and let them gush like a volcano, and then poured the remaining 1/3 of a bottle out.

I bottled WAY too early that time.

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Old 10-02-2008, 01:43 PM   #10
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i have a porter that sat 2 weeks before I bottled. This particular batch had 3 pounds of honey added the boil. I'm now worried about bombs. the gravity seemed stable, but I still worry since honey seems take longer to ferment. Any ideas?

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