Originally Posted by william_shakes_beer
The usual culprit in bottle bombs is either incomplete initial fermentation (due to low temps?) or excessive priming sugar. Once the sugar is gone the yeast cease eating, regardless of how many there are in suspension.
Exactly. Bottle bombs DON'T happen unless something is wrong. And it's usually what Bill said, not letting a beer actually finish fermenting before bottling (That's why we recommend using a hydromter to determine completeness, and NOT airlocks or a calendar.) Infection (Rare) or adding too much priming sugar.
Am I the only one who see's the Irony in someone with the name "SHAKES BEER" advising someone NOT to do it?
To the OP; If you swirl the yeast up you'll get cloudy beer. Try an experiment: swirl half a batch of bottles accordoing to whatever schedule makes sense to you. Leave the other half alone. put them in 6pack racks in pairs, and taste them in pairs to see if/when a difference is apparent
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