thepinkfloydfan
New Member
- Joined
- Apr 23, 2007
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Hi all,
Just a quick question on bottle bombs. I have just brewed my first beer 5 days ago and the whole bottle bomb scenario kinda worries me. All of my bottles will be placed into a large plastic bin that holds 40 beers and has a snug cover, so there is little concern of injury or mess.
I have read 2 main reasons for bottle bombs. Adding to much priming sugar or having a Gravity reading at bottling time that is too high based on the desired results.
I currently have a batch of red ale that had a starting gravity of 1.041. This is within the described parameters for OG, those being 1.038-1.044. I pitched the yeast at around 85 degrees, which was way too high. I used a ice bath in my sink and I definitely underestimated the amount of ice necessary to cool the 2.5 gallon boil. I did have heavy fermentation for the first 36-48 hours. It is now slow to the point that I can't see any bubbles.
I checked the gravity today (5 days later) and it has gone down to 1.014. This is pretty good I think but it is still outside the parameters set for the recipe which were 1.006-1.010. I expect the gravity will reduce by a few more points by the time I bottle in 5 more days time, but am concerned if it just doesn't.
So here is my question. If that gravity does not go down, is a .004 difference enough to create potential bottle bombs? Is there a threshold for bottle bombs?
As a side question, I keep reading that people add spring water directly to their wort. They are doing this without first boiling the water, which seems risky for contamination. Anyone have any thoughts on that? Possibly any experiences to share?
Thanks!
Just a quick question on bottle bombs. I have just brewed my first beer 5 days ago and the whole bottle bomb scenario kinda worries me. All of my bottles will be placed into a large plastic bin that holds 40 beers and has a snug cover, so there is little concern of injury or mess.
I have read 2 main reasons for bottle bombs. Adding to much priming sugar or having a Gravity reading at bottling time that is too high based on the desired results.
I currently have a batch of red ale that had a starting gravity of 1.041. This is within the described parameters for OG, those being 1.038-1.044. I pitched the yeast at around 85 degrees, which was way too high. I used a ice bath in my sink and I definitely underestimated the amount of ice necessary to cool the 2.5 gallon boil. I did have heavy fermentation for the first 36-48 hours. It is now slow to the point that I can't see any bubbles.
I checked the gravity today (5 days later) and it has gone down to 1.014. This is pretty good I think but it is still outside the parameters set for the recipe which were 1.006-1.010. I expect the gravity will reduce by a few more points by the time I bottle in 5 more days time, but am concerned if it just doesn't.
So here is my question. If that gravity does not go down, is a .004 difference enough to create potential bottle bombs? Is there a threshold for bottle bombs?
As a side question, I keep reading that people add spring water directly to their wort. They are doing this without first boiling the water, which seems risky for contamination. Anyone have any thoughts on that? Possibly any experiences to share?
Thanks!