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Looks like thermal shock to me. I would be willing to guess you poured the wort into the carboy still warm, then tried to further cool it in an ice bath. As an engineer, I must say that's a big no no with ceramics. I wouldn't necessarily blame the carboy. Also that kind of handle would create a...

Bottled yesterday with the Brooklyn bottles and the 29mm caps worked perfectly. I got the 29mm capping bell and 100 caps for less than $10, and the large bottles look really cool.

Also, here's the recipe: 4oz chocolate malt, 4oz caramel 10L, 4oz roasted barley, 4oz flaked barley specialty grain, 6 lb dark liquid malt extract, 1tsp gypsum, 1/2oz nugget hops, 1oz Williamette hops. Yeast was Munton and Fison dry yeast which I pre started.

No the beer was at 70 degrees. The hydrometer is calibrated for 60 F. The correction factor on the chart include with the hydrometer is +.002 for 70 F.

I just bottled a batch of Irish stout using a kit from Midwest. I'm worried about bottle bombs, because my FG was a little high. The FG was supposed to be between 1.010-1.012, but I got a consistent reading of 1.016 for 3 days. My hydrometer states that you need to add .002 for every 10 degrees...

Thanks, those are exactly the bottles I have. I'll try bottling and capping them with the 29mm Euro's and let everyone know how they turn out.

First post here. Has anyone bottled a non-Belgian beer in a Belgian style bottle, and capped the bottle without using a cork? I have a few Belgian style bottles that I want to use for an Irish Stout, but I don't want to spend the cash on a corker for such a small quantity of bottles. From what I...