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Old 08-07-2010, 11:39 PM   #1
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Default Will I have bottle bombs?

I opened two bottles of my ale today after 4 days of being bottled and both where gushers. To make it simple the first one was half in my belly and half on my counter and all over my shirt. The second one I opened slowly (i have fliptop bottles) and let alot of the excess Co2 out. Are these bottle bombs in the making will..some how the Co2 go away..(doubt it)? Should I just slowly release the Co2 out of all my bottles before its too late..never dealt with gushers before so not sure if they are bottle bombs

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Old 08-07-2010, 11:47 PM   #2
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What was your OG and FG? How much priming sugar did you use?

Sounds like they will become bombs at this rate. Open all the bottles to relieve the built up pressure and then recap.

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Old 08-07-2010, 11:51 PM   #3
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OG was 1.056 F.G for 2 days was 1.010 i used 5oz of dextrose.

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Old 08-08-2010, 12:12 AM   #4
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5oz shouldn't cause bottle bombs. I think the reason you have gushers right now (4 days in the bottle) is because the Co2 hasn't been absorbed by the beer and the change in pressure when you open the bottle causes it to gusher out. Give it a week or 2 and I bet that the beer will absorb that Co2.

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Old 08-08-2010, 12:33 AM   #5
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Quote:
Originally Posted by Newbeerguy View Post
5oz shouldn't cause bottle bombs. I think the reason you have gushers right now (4 days in the bottle) is because the Co2 hasn't been absorbed by the beer and the change in pressure when you open the bottle causes it to gusher out. Give it a week or 2 and I bet that the beer will absorb that Co2.
With the info you provided, I agree with this.

It was a 5 gallon batch, correct?
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Old 08-08-2010, 02:02 PM   #6
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5gallons..i usually open a bottle about 4-5 days after bottling i know its green but I like to see how it taste before its aged. I have never had a gusher...wonder if i should release some pressure or just wait it out

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Old 08-08-2010, 02:16 PM   #7
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i was watching a series of youtube videos regarding this. The post about the co2 not being absorbed yet was the whole point of the youtube series. Once the 1.5 weeks - 2 weeks was reached it was fine.

I think you are fine.

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Old 08-08-2010, 11:36 PM   #8
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Thanks guys i figured out what I did wrong. So i was overly catious since my last batch was infected. So i boiled a pint of water with 5oz of dextrose.I poured the dissolved dextrose and walked away for about 10 minutes thinking somehow it will disperse itself and I wouldn't have to stir it and possibly infected with my plastic stirring spoon. I had always stirred my bottling sugar into the batches with my sanitized spoon but I thought not stirring it would just take one more variable out of my previous infection scenarios. So after 5 days of bottling (I have 3 cases of 12, 15oz grolsch bottles) I opened 2 bottles from each case and like magic 3 where gushers and 3 where just fizzy. The first 3 bottles where from the top half of the bucket (gushers) and the other 3 where from the bottom half (barely fizzy).

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Old 08-08-2010, 11:52 PM   #9
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I found it easier to add the pricing sugar and then rack on top of it. The motion from the liquid coming from the primary will mix it appropriately.

Glad you got it worked out though.

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Old 08-08-2010, 11:55 PM   #10
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Quote:
Originally Posted by NNatic View Post
I found it easier to add the pricing sugar and then rack on top of it. The motion from the liquid coming from the primary will mix it appropriately.

Glad you got it worked out though.
Dude thats is very smart I will have to start doing that. Do you boil 1 pint in water when you do it?
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