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Valuable lesson learned. As stated ealrier, can I just pop the cap to release and recap to salvage or should I just hope for the best? Additionally, did I just waste my time and money. It smelled so good with scents of cloves and bananas. It should still be good enough to drink?

Are there ill effects of letting it carb at lower temps? Besides taking longer? It seems a lot of literature says to letting it ferment and carb at lower temps. Maybe mine is too low. Trial and error? Thanks for all the quick responses.

You mention the darkening and scorching. It's like a science eperiment. I could swear it wasn't that dark when I tucked the carboy full of homebrew away in the corner of the basement. POints that I left out earlier are fermentation took place at a very stable 62-64 degrees with no light. I had...

Ok, I can understand if the additional sugars (anything before priming) ferment along that a bottle bomb can be created. But is that a guaranteed end result? Kind of a silly question I guess, but if the fermentation was complete and the beer just settled out early will the sugars just sit and...

Quite the enticing title with several questions. Here is a little back ground. I have made several successful badges of wine over the last three years but enjoy beer soooooo much more. Especially Hefeweizen from the motherland. So I decided to take the leap. I started several weeks ago with...

Good Evening. Two week beer brewing virgin here. MAke some wines over the last two years but took the plunge with a True Brew Bavarian Hefeweizen kit. So far so good. So much that I am trying a different recipe for hefeweizen (Extract based. But not kit) Nontheless. I like beer. Hefeweizen by...