I was just down in my beer cellar (OK, so I was out in the garage. I missed Favre throwing for the TD in OT. Dang!) putting away a batch of bitter I bottled yesterday.
Anyway, what do I see on the shelf but a bottle setting half way out of the six pack holder resting on top of the other bottles. I go over to investigate and find that the bottle had blown the bottom off and launched itself.
This was a bottle of a Young's Double Chocolate Stout Clone I had bottled in early July. I have noticed that the head when I poured a bottle seemed to be increasing with passing time. I cracked one open when I came back inthe house and sure enough it produced a huge thick head. Probably took 5 minutes to pour into a pint glass without overflowing. It looked like an ice cream sundae with a big scoop of dirty vanilla floating on top. The beer tasted fine, no off flavors that I could detect.
The only thing I can think of is that some of the unusual ingredients were continuing to slowly ferment and finally produce enough pressure to blow the bottle. The "oddballs" were 6 oz of cocoa powder, 12 oz of lactose (which shouldn't ferment) and 4 oz of table sugar. I bottled with my normal 3/4 cup of corn sugar.
I'm baffled. Any thoughts?
Anyway, what do I see on the shelf but a bottle setting half way out of the six pack holder resting on top of the other bottles. I go over to investigate and find that the bottle had blown the bottom off and launched itself.
This was a bottle of a Young's Double Chocolate Stout Clone I had bottled in early July. I have noticed that the head when I poured a bottle seemed to be increasing with passing time. I cracked one open when I came back inthe house and sure enough it produced a huge thick head. Probably took 5 minutes to pour into a pint glass without overflowing. It looked like an ice cream sundae with a big scoop of dirty vanilla floating on top. The beer tasted fine, no off flavors that I could detect.
The only thing I can think of is that some of the unusual ingredients were continuing to slowly ferment and finally produce enough pressure to blow the bottle. The "oddballs" were 6 oz of cocoa powder, 12 oz of lactose (which shouldn't ferment) and 4 oz of table sugar. I bottled with my normal 3/4 cup of corn sugar.
I'm baffled. Any thoughts?