Originally Posted by sper
I've experienced a similar problem. Are you using the kit from Brooklyn Brew Shop?
I just made their Belgian Tripel recipe, and ever beer was well over carbonated. I fermented for two weeks (60-70 degrees), carbonated for 3 weeks at 60-70 degrees. Some of the beers were chilled for about 2 hours, but some were chilled for 3 days. All exploded. My initial thought was that I added too much sugar to carbonate, but my other theory is contamination during the siphoning.
I have a feeling that if you bottled your triple after only two weeks in the fermenter, you bottled while they were still fermenting, hence the bottle bombs. When you think of tripels and quads, you thing about fermentation in terms of MONTHS not weeks.
Most of us don't do anything to our beers in primary for a month, and in terms of a tripel THEN you would want to bulk age it for at least a month in primary before bottling.
Did you even take a grav reading before bottling?
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