When can I stop worrying about Bottle Bombs?

Beer-Baron · 01-31-2010, 08:40 PM

I just bottled my first brew yesterday. Just wondering how long it usually takes for things to start exploding?

I'm just a little nervous about it, and I want to know when I'm in the clear.

Thanks. . .

BlueSunshine · 01-31-2010, 08:50 PM

Did you use the recommended amount of sugar in your priming solution (3/4 cup of corn sugar boiled in 2 cups of water is usually the norm)? If you're storing them at room temperature and you used the proper amount of priming sugar you shouldn't have anything to worry about.

**Hammy71** · 01-31-2010, 09:38 PM

Also...as long as you've let the beer ferment out correctly, you'll never have a bottle bomb. Your hydrometer is your friend.

northernlad · 02-01-2010, 05:40 AM

I discovered my first broken bottle that was bottled after two weeks and has been in the bottle for two weeks. I found the top from the neck up 5 feet away.

**Semobrewer** · 02-01-2010, 06:53 AM

I have a 100% fix to your problem. Get a kegging system. I have yet to have a bottle bomb since I did.

**tom777** · 02-01-2010, 03:38 PM

Quote:

Originally Posted by Hammy71

Also...as long as you've let the beer ferment out correctly, you'll never have a bottle bomb. Your hydrometer is your friend.

This man speaks the truth! In bottling nearly 2000 bottles of beer since I started brewing, I've never had one blow up. Not even a gusher or even close.

**jeffmeh** · 02-01-2010, 04:01 PM

Bottle bombs are caused by 1) bottling before fermentation finishes, 2) an infection that causes additional fermentation , 3) adding too much priming sugar, or 4) faulty bottles. With good brewing practices, it is not likely to happen.

ReverseApacheMaster · 02-01-2010, 08:42 PM

I've only had one bomb ever. It was my first batch. I think it was a bad bottle combined with letting them get too warm in the summer.

chibrew · 02-01-2010, 09:11 PM

Here's a follow up question, I've only brewed a few batches so far and in my first few I found that I was lacking carbonation. This time around I added just a little more priming sugar to get a nice fizzy beer and it seems to have worked great.

So the question is, at what point does adding a little extra sugar turn from a good idea into a potentially lethal one?

mr_bell · 02-01-2010, 09:23 PM

Quote:

Originally Posted by chibrew

So the question is, at what point does adding a little extra sugar turn from a good idea into a potentially lethal one?

How much sugar did you add, and was your beer finished fermenting (stable gravity reading x 3 days?)

On a side note, I really like Beersmith: for one thing to calculate the amount of corn sugar necessary to achieve the right amount of volumes of co2, consistent with that style of beer. 3/4 c corn sugar may be too much or not enough, depending on the style. Carbonation wise, also depends on temp and time. I've had batches carbonated in 2 weeks, and others that took 4 weeks. (of course, Beersmith can do many other things that will make you a better brewer, I've found it was worth the 21 or so bucks).