Jim Karr
Well-Known Member
Just before New Year's Day I brewed a five gallon batch using an old, old M/F can kit. New yeast. 36 hours of violent fermentation. Then it died. DEAD.
I (being a newbie) panicked. I added some barley malt sugar (not DME). No extra hops (remember I was a newbie).
Well, the extra sugar fermented for an additionally short time. I bottled, put into cases, stored in the basement.
Some of the bottle caps started to dome and bulge. I then realized that the unfermented sugar was like a monster priming load.
Well, it's now September. I thought to look inside the last case last night. Three bottles inside were just shards and fragments of glass. Caps were still in place on the tops of the bottles. The beer (if you can call it that) had soaked into the cardboard boxes and seeped into the concrete floor underneath. Nothing in the box was now wet, just musty.
Some of the glass fragments had buried themselves deeply into the cardboard; I'm glad they were inside the box!
I (being a newbie) panicked. I added some barley malt sugar (not DME). No extra hops (remember I was a newbie).
Well, the extra sugar fermented for an additionally short time. I bottled, put into cases, stored in the basement.
Some of the bottle caps started to dome and bulge. I then realized that the unfermented sugar was like a monster priming load.
Well, it's now September. I thought to look inside the last case last night. Three bottles inside were just shards and fragments of glass. Caps were still in place on the tops of the bottles. The beer (if you can call it that) had soaked into the cardboard boxes and seeped into the concrete floor underneath. Nothing in the box was now wet, just musty.
Some of the glass fragments had buried themselves deeply into the cardboard; I'm glad they were inside the box!