Agtronic
Well-Known Member
Hey guys,
Let me start by stating that this is my 3rd home brew. I have done a lot of reading over the last 3 years and started brewing just a few months ago. My first beer was a Porter that was an extract / grain recipe that went well, then I made a dry-hopped APA that went pretty well except that it would not attenuate more than 1.019, but it is delicious.
Now, I made an oatmeal stout that was a partial mash recipe that has been giving me trouble from the start. The mini-mash went exactly as it should, and everything went according to plan. Started out at 1.055 and I aerated it by shaking the fermenter for about a minute. I pitched some rehydrated S-04 (all previous batches were with US-05).
So, first problem was that after 14 days in the primary, it read 1.030. So first thing I did was assume I did something wrong and probably made a batch of dextrins with the mini mash. Then I came on here and spent 3-4 days reading about possible causes. Found a lot of posts about s-04 stalling, so
I moved the fermenter to a 24°C room (~74°F) and rotated the fermenter to try and rouse up the yeast. I checked it a week later and it now read 1.024. I checked it about 4-5 days later and it still read 1.024. I felt this was high but figured I probably wasn't going to get any more fermentation out of it so I bottled it. Today is exactly 7 days from bottling and I cracked one open only to find it start to gush out like crazy. It gushed out for like 2 minutes straight.
It tastes great except for the yeast getting kicked up from the bottom.
My question. I'm scared these are going to turn into bombs in the next few days. What's the best way to deal with this?
Do I crack 'em open and dump them? Do I crack them open and re cap? (I have to rent the capper.) How much does it take for glass bottles to actually explode? I'm very nervous right now and my GF is growing less and less fond of my hobby.
I'd appreciate any advice you can lend. Thanks in advance!
Let me start by stating that this is my 3rd home brew. I have done a lot of reading over the last 3 years and started brewing just a few months ago. My first beer was a Porter that was an extract / grain recipe that went well, then I made a dry-hopped APA that went pretty well except that it would not attenuate more than 1.019, but it is delicious.
Now, I made an oatmeal stout that was a partial mash recipe that has been giving me trouble from the start. The mini-mash went exactly as it should, and everything went according to plan. Started out at 1.055 and I aerated it by shaking the fermenter for about a minute. I pitched some rehydrated S-04 (all previous batches were with US-05).
So, first problem was that after 14 days in the primary, it read 1.030. So first thing I did was assume I did something wrong and probably made a batch of dextrins with the mini mash. Then I came on here and spent 3-4 days reading about possible causes. Found a lot of posts about s-04 stalling, so
I moved the fermenter to a 24°C room (~74°F) and rotated the fermenter to try and rouse up the yeast. I checked it a week later and it now read 1.024. I checked it about 4-5 days later and it still read 1.024. I felt this was high but figured I probably wasn't going to get any more fermentation out of it so I bottled it. Today is exactly 7 days from bottling and I cracked one open only to find it start to gush out like crazy. It gushed out for like 2 minutes straight.
It tastes great except for the yeast getting kicked up from the bottom.
My question. I'm scared these are going to turn into bombs in the next few days. What's the best way to deal with this?
Do I crack 'em open and dump them? Do I crack them open and re cap? (I have to rent the capper.) How much does it take for glass bottles to actually explode? I'm very nervous right now and my GF is growing less and less fond of my hobby.
I'd appreciate any advice you can lend. Thanks in advance!