lway4life

Recipes 

Twice, from two different batches, my beer has exploded upon opening. Once the seal is broken the head rushes out of the bottle and goes everywhere. Neither of the was shaken up, nor were they at different elevations. The other ~48 bottles were carbed just fine and the pour was nice with a good amount of head.

I have brew 30 gallons so far and the process has been similar. Bottle conditioning with priming sugar mixing prior to bottling. I have shot for and have achieved around 2.5-3 volumes of CO2 for all of these two bottles. I don't know what happened to those two.

Anyone else experience this or have any solutions? Any help would be great.

Fritobandito

Recipes 

How long were they in the bottle before you opened them?

tdogg

Recipes 

how are you mixing in the priming sugar? i dissolve it in hot water, add it to the bottling bucket, and rack the beer onto it. mixes evenly enough.

Dog House Brew

Recipes 

Not sure what your sanitizer is, but it sounds like it could be infection. I had that problem before I knew to make starsan with distilled water, not my hard tap. No problems since.

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Are You Going to Drink all That?

El_Exorcisto

Recipes 

Been here before... Sanitize better and the problem goes away.

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.008, and tastes awesome)

samtb

Recipes 

I've had this problem with the last couple of bottles of a batch. That is to say: the last two bottles I pulled and capped. I attribute it to priming sugar solution not mixing well enough into the beer and falling to the bottom of the bucket.

I've since made an effort to gently swirl the beer just before bottling. Sacrificing some clarity for better carbonation, I guess. Seems to have worked for me as I don't get variations in carbonation throughout the batch now.

lway4life

Recipes 

Ok, I boil the priming sugar in water and cool it and add to the bottling bucket then rack on top. I think that it is mixing equally but who knows. I do use san-star but have always mixed with tap water. Not too hard, but I do not pretreat or use distilled.

For using San-star, should I be using distilled or treated water?

El_Exorcisto

Recipes 

I dont use distilled and my water is fairly hard. I do usually mix it a bit stronger than directed though. Are you sanitizing everything? Siphoning gear, bottles, bottling bucket... everything?

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On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.008, and tastes awesome)

samtb

Recipes 

lway4life, I boil the sugar in water, cool it and add it to the bottling bucket and rack on top too - but now I mix it for 30-seconds to a minute after racking too - Perhaps it's just confirmation bias, but it's really the only thing about bottling that I think I've changed since I've noticed fewer super-carbonated bottles.

WhamBreak

Recipes 

A gusher usually means infection. I've had a couple and was grateful that i was next to a sink when i open both of them.

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Make beer while the sun is shining... or bring a flashlight!