smmcdermott
Well-Known Member
So I recently brewed a NB Scottish Wee Heavy. I went to London for two months for work, so brewed it right before leaving, let it ferment and then put in the basement for the duration of the two months. All readings indicating fermentation was done when i got back.
I then bottled the beer, added half a pack of US-05, four ounces of sugar and left in my closet. I recently went on vacation for a week and put the bottles in the closet. We did turn the central air off for the duration of the week and my guess is that temperatures got to about a high of 80.
I got back from vacation and found that two bottles had exploded (sorry, not a big mess, just a dried sticky puddle). I immediately put the batch in the fridge to prevent more bombs. I also noticed that some of the caps were pushed out (never seen this before).
My question is what could have caused this. I had tried two random ones and they tasted great, so no infection. I didn't think that the more yeast would have done it, bc I thought it was the amount of sugar that mattered. I put less than the called for amount of priming sugar when bottling.
I am down to two hypotheses:
1) the increase in temperature (would account for the caps)
2) only a couple bottles were infected (would not account for the caps)
I then bottled the beer, added half a pack of US-05, four ounces of sugar and left in my closet. I recently went on vacation for a week and put the bottles in the closet. We did turn the central air off for the duration of the week and my guess is that temperatures got to about a high of 80.
I got back from vacation and found that two bottles had exploded (sorry, not a big mess, just a dried sticky puddle). I immediately put the batch in the fridge to prevent more bombs. I also noticed that some of the caps were pushed out (never seen this before).
My question is what could have caused this. I had tried two random ones and they tasted great, so no infection. I didn't think that the more yeast would have done it, bc I thought it was the amount of sugar that mattered. I put less than the called for amount of priming sugar when bottling.
I am down to two hypotheses:
1) the increase in temperature (would account for the caps)
2) only a couple bottles were infected (would not account for the caps)