I use beer smith and brewed a dark belgian, beer smith tells me to use however many oz of priming sugar for correct carbonation for the style. I do so, bottle and when I have 10+ extra bottles left I realize that I lost about a gallon during a fermentation accident. So should I be afraid of exploding bottles since I used sugar for a 5gal batch on a 4gal batch? What can I do to fix it if so?
Overcarbonation Scare
- Thread starter mongrell
- Start date
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Don't worry. At worst, it'll just be slightly over carbed. You'd have to do something like put a 5gal dose of priming sugar in 1 gal of beer to begin worrying about bottle bombs. From what I understand, most bottle bombs come from bottling too early.
Kai
Well-Known Member
You might get bottle fountains. I've done precisely what you've said, with Belgians too, no less, and twice, and if it feels like it it geysers out like menthos and coke. But no explosions.
Just make sure they are cold before you open them. If you added the typical 5 oz. of priming sugar and you had attenuated completely, you should be in no danger.
TL
TL
