I brewed up a 5 gallon batch of weizenbier from a kit recently and everything went smoothly during the wort boil, yeast was pitched at 70 degrees and I had active fermentation within 12 hours. Bubbling in the airlock had completely stopped by 3 days and I bottled on day seven. I use 5 ounces of priming sugar boiled and added to the bottling bucket before the siphoning the batch. I bottled the whole batch leaving 1/2'' airspace in each and stored in a spare bedroom.
2 days after bottling, I walked into the room and could immediately smell stale beer. 6 of my bottles had violently exploded, blowing glass and beer all over the room. All of the bottles that exploded were recycled Sam Adams, but not all the Sam Adams exploded. Also it was really hot outside that day and the temperature inside the house was almost 80.
If anyone has any advice on what triggers bottles to explode and more importantly how to make sure it doesn't happen someday while I'm carrying a case under my chin, it would be greatly appreciated.
Exploding in New Mexico
Rio
2 days after bottling, I walked into the room and could immediately smell stale beer. 6 of my bottles had violently exploded, blowing glass and beer all over the room. All of the bottles that exploded were recycled Sam Adams, but not all the Sam Adams exploded. Also it was really hot outside that day and the temperature inside the house was almost 80.
If anyone has any advice on what triggers bottles to explode and more importantly how to make sure it doesn't happen someday while I'm carrying a case under my chin, it would be greatly appreciated.
Exploding in New Mexico
Rio