So I've brewed about 8 batches now and bottle conditioned all of them. Never had any problems until last night when two bottles blew up in my closet. They were a coffee and cream stout (Brewers Best milk stout kit with some extra DME and cold brewed coffee at bottling) that I bottled back in March. My hypothesis is that since I cold brewed the coffee and didn't boil it there was probably some bacteria that got in during bottling. Given that it is a milk stout there is plenty of leftover lactose in there that the bacteria are probably going to town on (especially with the higher temps as of late).
My question is what do I do now? The last one I opened and tasted seemed fine. Not as great as when I first bottled them, but enjoyable. Should I try and refrigerate the rest? Should I toss the rest (7 beers)? I am kind of scared of one of these going off in my hand when I am trying to do something with them.
My question is what do I do now? The last one I opened and tasted seemed fine. Not as great as when I first bottled them, but enjoyable. Should I try and refrigerate the rest? Should I toss the rest (7 beers)? I am kind of scared of one of these going off in my hand when I am trying to do something with them.