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Old 02-02-2013, 02:46 AM   #11
looneybomber
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I've had two batches not carb on me, but I stirred my boiled priming sugar in, so sugar dispersion was not the case. My problem was yeast. Anyhow, what I am getting at is if you had issues with sugar dispersion and yeast dying off, you can hydrate some EC1118 (it's a dollar!) and add 1/2 tsp of sugar to each bottle. Recap and you're done.

If you're scared the yeast died and you now have too much residual sugar leftover, don't add more sugar when you add the EC1118. Bad news is if you have a lot of sugars left over, the new yeast may have too much food to eat and blow up more bottles, but that's probably not going to be the case.

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Old 02-02-2013, 03:40 AM   #12
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One possibility not mentioned is that one of the bottles didn't get cleaned well enough, and the exploding bottle was due to an isolated infection.

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Old 02-03-2013, 08:55 PM   #13
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I normally keg beer, last batch I tried bottling. I did not stir the beer after racking onto priming solution...no strirring but a good "whirlpool" effect. I tasted the bottom of the bottling bucket and it was sooooo sweet.

I now fear bottle bombs. I've opened only two bottles right now (1 at 2 weeks of conditionning and the other one after 3 weeks). Both were well carbed.

When I move bottles from the pantry to the fridge, I carry those bottles like C4 and would like to wear a juggernaut suit.

My bottles are 16oz and 50oz Grolsch bottles, very thick...but in my mind, thicker means less risk of explosion but if it happens, lot more damage than thinner bottles...

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