Hello everyone. In case you wont figure it out, I am a very new home brewer. I bought a basic kit which has a glass carboy and a plastic bucket. All other accessories needed to brew.
I have brewed a couple of batches of the pre-measured kits and they turned out pretty good.
Recently I tried to branch off on my own with a buddy of mine who is in on all this with me. We wanted to try a chocolate brew, which I was turned on to by a doctor who I run into on occasion at work. Havnt seen him since I tried to brew this brew.
But I intended on making a nut brown ale with some chocolate flavor. I was told by this doctor to buy the ground baking cocoa and add it during the boil phase of the mash. The entire canister.
Well I went through and did that. I finished the fermentation, which didnt seem to ferment that much, but I did everything I normally would and primed it with 3/4 cup of priming sugar and bottled.
Well about a week after I bottled this brew. I came Home to find glass all over my basement and glass embedded into my ceiling....not exaggerating. So immediately I emptied all the bottled which were extremely pressurized.
I would like to try to make this brew again but without the worry of making homemade time bombs. So if anyone has any advice they could lend on where I went wrong I would deeply appreciate it. I think it has to do with the amount of priming sugar I used. But I cant find anywhere how much I should use, or how to avoid this problem from happening again. Thanks everyone.
I have brewed a couple of batches of the pre-measured kits and they turned out pretty good.
Recently I tried to branch off on my own with a buddy of mine who is in on all this with me. We wanted to try a chocolate brew, which I was turned on to by a doctor who I run into on occasion at work. Havnt seen him since I tried to brew this brew.
But I intended on making a nut brown ale with some chocolate flavor. I was told by this doctor to buy the ground baking cocoa and add it during the boil phase of the mash. The entire canister.
Well I went through and did that. I finished the fermentation, which didnt seem to ferment that much, but I did everything I normally would and primed it with 3/4 cup of priming sugar and bottled.
Well about a week after I bottled this brew. I came Home to find glass all over my basement and glass embedded into my ceiling....not exaggerating. So immediately I emptied all the bottled which were extremely pressurized.
I would like to try to make this brew again but without the worry of making homemade time bombs. So if anyone has any advice they could lend on where I went wrong I would deeply appreciate it. I think it has to do with the amount of priming sugar I used. But I cant find anywhere how much I should use, or how to avoid this problem from happening again. Thanks everyone.