Am i at risk for making bottle bombs? - Home Brew Forums
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Old 10-22-2012, 09:01 PM   #1
brewhaw
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I brewed a batch of AHBS steamroller stout a little less than a month ago. You can read my thread titled "how much can you shake the yeast" to get a fuller version of my problem. Long story short is the OG and FG per recipe were 1.074 and 1.013. My OG was 1.090 and I am stuck with a gravity of 1.034. I have tried shaking and that has not worked. I have been told that repitching may or may not work. I would like to repitch if possible and reach a closer gravity to the 1.013. However, if I do not repitch and I prime and bottle, I have been told this would cause a greater chance of bottle bombs with the high sugar count and yeast combination in the bottles? I appreciate all advise, i really want this beer to be drinkable. TIA

 
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Old 10-22-2012, 09:18 PM   #2
duboman
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Realistically and without any recipe details, process, all grain or extract, yeast strain, fermentation temperatures, etc I would expect the beer to finish around 1.027 with that OG so you are not that far off in reality. If the gravity has been stable for several days then it could be done as well.

The short answer to your question is yes, bottle bombs are possible. If you want more possibilities provide more details
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Old 10-22-2012, 09:23 PM   #3
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I wonder how well you got the wort & top off water mixed. Not to mention,the accuracy of your hydrometer.
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Old 10-22-2012, 09:25 PM   #4
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If the yeast is done, it's done. Sugar won't suddenly make it ferment more than just the sugar itself. When gravity stops no matter what, it's done.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 10-22-2012, 09:32 PM   #5
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Not all the time. Stalls do happen. My #3 Burton ale staslled at 1.021. Swirled & warmed it down to 1.017 from a 1.065OG.
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Old 10-22-2012, 09:34 PM   #6
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Quote:
Originally Posted by unionrdr View Post
Not all the time. Stalls do happen. My #3 Burton ale staslled at 1.021. Swirled & warmed it down to 1.017 from a 1.065OG.
He's swirled though. He said he's done everything and it's still pegged at same SG. To me, that's done...unless he puts amylase in there.

OP, how long has it been since you've been stalled? Detail your steps and timeline since you first got the 1.034 reading.
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Old 10-22-2012, 09:36 PM   #7
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Yeah,that might help. Mine took 24 hours to start again after swirl-n-warm.
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Old 10-22-2012, 10:10 PM   #8
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First off thanks to all who have responded. I brewed a full 5 gallon boil extract on 22 September it boiled down from 6 gallons to about 4 1/2 I topped off the last half-gallon with water stirred very well. I pitched with the wrong yeast however I was supposed to use white labs Irish ale I accidentally used a California ale white labs also. I did notice one day my sticker on my fermentation bucket read 58 I warmed it up there after. about two weeks later I checked gravity and I was at 1.038 I then swirled it and few days later (four to be exact) I rechecked and was at 1.034 I then swirled again, waited 4 days and am still at 1.034. Temperature has been pretty constant from 66 to 69. I also brewed an arrogant bastard clone and my hydrometer gravity readings were pretty spot on so no reason to doubt hydrometer. by the way the clone ale was the one I accidentally pitched into this stout I do still have two vials of the Irish ale to pitch with if needed if that would be okay. Thank y'all again for the help

 
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Old 10-22-2012, 10:21 PM   #9
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Was this all grain or extract?
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Old 10-22-2012, 11:55 PM   #10
brewhaw
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Quote:
Originally Posted by beerman0001 View Post
Was this all grain or extract?
extract. i did a full 5 gallon boil.

 
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