The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Am i at risk for making bottle bombs?

Reply
 
LinkBack Thread Tools
Old 10-22-2012, 09:01 PM   #1
brewhaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: , the south
Posts: 80
Liked 7 Times on 6 Posts
Likes Given: 21

Default Am i at risk for making bottle bombs?

I brewed a batch of AHBS steamroller stout a little less than a month ago. You can read my thread titled "how much can you shake the yeast" to get a fuller version of my problem. Long story short is the OG and FG per recipe were 1.074 and 1.013. My OG was 1.090 and I am stuck with a gravity of 1.034. I have tried shaking and that has not worked. I have been told that repitching may or may not work. I would like to repitch if possible and reach a closer gravity to the 1.013. However, if I do not repitch and I prime and bottle, I have been told this would cause a greater chance of bottle bombs with the high sugar count and yeast combination in the bottles? I appreciate all advise, i really want this beer to be drinkable. TIA

__________________
brewhaw is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:18 PM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 5,956
Liked 450 Times on 419 Posts
Likes Given: 200

Default

Realistically and without any recipe details, process, all grain or extract, yeast strain, fermentation temperatures, etc I would expect the beer to finish around 1.027 with that OG so you are not that far off in reality. If the gravity has been stable for several days then it could be done as well.

The short answer to your question is yes, bottle bombs are possible. If you want more possibilities provide more details

__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:23 PM   #3
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,800
Liked 1826 Times on 1609 Posts
Likes Given: 1296

Default

I wonder how well you got the wort & top off water mixed. Not to mention,the accuracy of your hydrometer.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:25 PM   #4
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,371
Liked 232 Times on 196 Posts
Likes Given: 35

Default

If the yeast is done, it's done. Sugar won't suddenly make it ferment more than just the sugar itself. When gravity stops no matter what, it's done.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:32 PM   #5
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,800
Liked 1826 Times on 1609 Posts
Likes Given: 1296

Default

Not all the time. Stalls do happen. My #3 Burton ale staslled at 1.021. Swirled & warmed it down to 1.017 from a 1.065OG.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
Johnnyhitch1 Likes This 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:34 PM   #6
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,371
Liked 232 Times on 196 Posts
Likes Given: 35

Default

Quote:
Originally Posted by unionrdr View Post
Not all the time. Stalls do happen. My #3 Burton ale staslled at 1.021. Swirled & warmed it down to 1.017 from a 1.065OG.
He's swirled though. He said he's done everything and it's still pegged at same SG. To me, that's done...unless he puts amylase in there.

OP, how long has it been since you've been stalled? Detail your steps and timeline since you first got the 1.034 reading.
__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 09:36 PM   #7
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 27,800
Liked 1826 Times on 1609 Posts
Likes Given: 1296

Default

Yeah,that might help. Mine took 24 hours to start again after swirl-n-warm.
__________________
Everything works if ya let it-Roady(meatloaf)
My new book is on Amazon Kindle! http://www.amazon.com/dp/B00L3MCU0W
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 10:10 PM   #8
brewhaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: , the south
Posts: 80
Liked 7 Times on 6 Posts
Likes Given: 21

Default

First off thanks to all who have responded. I brewed a full 5 gallon boil extract on 22 September it boiled down from 6 gallons to about 4 1/2 I topped off the last half-gallon with water stirred very well. I pitched with the wrong yeast however I was supposed to use white labs Irish ale I accidentally used a California ale white labs also. I did notice one day my sticker on my fermentation bucket read 58° I warmed it up there after. about two weeks later I checked gravity and I was at 1.038 I then swirled it and few days later (four to be exact) I rechecked and was at 1.034 I then swirled again, waited 4 days and am still at 1.034. Temperature has been pretty constant from 66 to 69°. I also brewed an arrogant bastard clone and my hydrometer gravity readings were pretty spot on so no reason to doubt hydrometer. by the way the clone ale was the one I accidentally pitched into this stout I do still have two vials of the Irish ale to pitch with if needed if that would be okay. Thank y'all again for the help

__________________
brewhaw is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 10:21 PM   #9
beerman0001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts
Likes Given: 2

Default

Was this all grain or extract?

__________________
Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)
beerman0001 is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 11:55 PM   #10
brewhaw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: , the south
Posts: 80
Liked 7 Times on 6 Posts
Likes Given: 21

Default

Quote:
Originally Posted by beerman0001 View Post
Was this all grain or extract?
extract. i did a full 5 gallon boil.
__________________
brewhaw 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
risk of bottle bombs? TaylorBrewed Bottling/Kegging 1 05-23-2012 11:51 AM
Reducing Risk of Bottle Bombs EMT Soda Making 3 01-27-2012 04:34 PM
Bottle bombs - Risk vs. Reward T2P Bottling/Kegging 2 02-03-2011 09:44 PM
Am i making bottle bombs? DogFlynnHead Beginners Beer Brewing Forum 3 12-17-2009 01:56 AM
Overstated risk of bottle bombs bluebeer Cider Forum 24 04-27-2008 01:25 AM