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Old 08-23-2011, 04:01 PM   #11
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The interesting part about this batch was that it seemed to be super carbonated after only one week in bottles
I have two theories.

#1

You upgraded the yeast to Wyeast. You didn't make a starter. The yeast pooped out and you thought the fermentation was completed after 7 weeks. The act of bottling re-introduced enough oxygen to the beer for the yeast to restart, also aided by higher temps you used to bottle carb.

#2 You added other sugar adjuncts to the recipe in order to kick up the alcohol content. The yeast didn't like it, didn't attenuate fully, then when bottled, O2 was reintroduced and fermentation restarted, also aided by higher temps you used to bottle carb.


This kind of stuff normally happens with impatient wine and mead makers who assume it's done because it's been two months and fermentation stalled, so they bottle, and boom boom. But it can also happen with beer.
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Old 08-23-2011, 04:06 PM   #12
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Sanitized all bottles the same, soaking in Iodophor and then letting them dry.
Don't let the bottles dry after using the Iodophor. When wet with Iodophor, they are sanitized. Dry, they can once again pick up nasties.
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Old 08-24-2011, 12:50 PM   #13
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I use corn sugar all the time for bottling and don't have any off flavors. There is nothing wrong with it.
If you make a simple syrup with the sugar it is already dissolved. Add to beer same as corn sugar.
You mean CANE sugar right? He said he was using CANE sugar not CORN sugar. I use corn sugar exclusively since it doesn't affect the taste as much IMO.

That's why they say..... YMMV!
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Old 08-24-2011, 12:58 PM   #14
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You mean CANE sugar right? He said he was using CANE sugar not CORN sugar. I use corn sugar exclusively since it doesn't affect the taste as much IMO.

That's why they say..... YMMV!
Cane sugar is absolutely fine. But you need a tad less. Still, 5 ounces by weight shouldn't cause bottle bombs.
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Old 08-24-2011, 04:13 PM   #15
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Is it possible for a beer to get an infection and still taste good...but still cause it to explode?

Also...can too little of headspace in the bottle cause an explosion? Both bottles have been the 22oz, with about an inch of headspace.

A couple people have asked about FG...and to tell the truth, I'm not sure what it finished at. I'm pretty sure it was somewhere between 1.01 and 1.02 and hadn't moved for quite awhile. I used a starter, used the Wyeast, and everything seemed to go well except for the bit of foam up and bottle bombs.

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Old 08-27-2011, 11:38 PM   #16
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I just had my first bottle bomb happen last night. I bottled about 2 weeks ago. It's a belgian saison, which calls for high carbonation, so I primed with 8 oz of DME (I arrived at that number with some online calculator I found, using I think 3 volumes of CO2). This is more than I usually use, but I wanted that saison rocky head. Now I'm afraid I overdid it and I wonder, is there anything one can do to prevent more? can I kill the yeast in the remaining bottles by putting them in a hot water bath? any other suggestions, besides just dumping them in a bucket and rebottling as described above? I've stored the rest of the bath in the fridge for now. Also, does anyone have advice about the likelihood of flip-top 750ml bottles blowing up compared to regular 12oz capped? (the one that went off last night was a 12oz)
The *really* sad thing is that I had planned to give several big bottles of this batch as gifts to friends that I see on an upcoming roadtrip, but now i'm pretty leery of that....

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Old 08-27-2011, 11:56 PM   #17
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You mean CANE sugar right? He said he was using CANE sugar not CORN sugar. I use corn sugar exclusively since it doesn't affect the taste as much IMO.

That's why they say..... YMMV!
Sorry yes I meant cane sugar
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Old 08-28-2011, 01:00 AM   #18
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I use corn sugar all the time for bottling and don't have any off flavors. There is nothing wrong with it.
If you make a simple syrup with the sugar it is already dissolved. Add to beer same as corn sugar.
thats what he said.... corn sugar does not have any off flavors

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Old 08-28-2011, 01:22 AM   #19
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First, I would use corn sugar next time for priming. Cane sugar can give a funky off flavor especially if you are working with a light beer.
no
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Old 08-28-2011, 01:25 AM   #20
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Also...can too little of headspace in the bottle cause an explosion? Both bottles have been the 22oz, with about an inch of headspace.
The engineer in me says that more headspace should reduce the pressure. But in practice, the bottles with more headspace seem to always have much more carbonation. It's one of the mysteries I haven't yet solved. Anyone?
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