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Old 12-06-2005, 07:18 PM   #1
TxBrew
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I helped a friend start a batch awhile back. He called and told me it was ready and he wanted to bottle it so I helped out yesterday. He called me today and told me they were exploding! I rarely bottle but from reading all I can think is it got cold here fast and there was still some unfermented sugar. Can there be any other cause of this?
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Old 12-06-2005, 07:21 PM   #2
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What style was it? How long did it ferment? How much priming sugar did you add?
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Old 12-06-2005, 08:02 PM   #3
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How did you prime it. Did you prime each bottle seperatly or did you add it to the bottling bucket. Most times I have seen this it is when you added the sugar to the bottles and over primed them. Should only use about a tbls full each. Boiling the sugar and mixing it into the bottling bucket distributes it better and gives ,ore consistant carbination.
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Old 12-06-2005, 08:26 PM   #4
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That should be teaspoonful (5 ml), not tbls (tablespoon, 15 ml) per bottle.

I don't think it was fully fermented yet. Exploding in less than 24 hours is a sign of over priming (as mentioned) or incomplete ferments.
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Old 12-06-2005, 08:56 PM   #5
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ditto with david_42...if it was not done fermenting, and you introduced additional priming sugar, then you might get extra action. Haven't had it happen yet, but I have let me brews go a while 'fore bottling.
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Old 12-06-2005, 10:17 PM   #6
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Quote:
Originally Posted by TxBrew
Can there be any other cause of this?
I can't think of anything other than an incomplete fermentation suddenly re-starting.

What were the OG and FG when bottled ?

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Old 12-06-2005, 11:15 PM   #7
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either not done fermenting, or too much priming sugar. the cold would have slowed the carbonation process down, so that's not it. now, it if got too warm, like he had it in a room with the heater blast'n away on it, that could do it too.
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Old 12-06-2005, 11:23 PM   #8
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Being that things cool down this time of year, probably incomplete ferment. I ran in the same broblem. My bottles held up but when opened it was a foam gyser. I switched to cold tolerant yeasts and give more time to complete.

 
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Old 12-07-2005, 12:07 AM   #9
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1 week primary
2 weeks secondary
Prime with no more than 1 cup corn sugar (high carb) for 5 gallons and then bottle.

Following these guidelines, you will not have exploding bottles.

If you cut the times short, or prime with more, without further testing and analyzing, you're asking for trouble.
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Old 12-07-2005, 03:24 AM   #10
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Quote:
Originally Posted by TxBrew
I helped a friend start a batch awhile back. He called and told me it was ready and he wanted to bottle it so I helped out yesterday. He called me today and told me they were exploding! I rarely bottle but from reading all I can think is it got cold here fast and there was still some unfermented sugar. Can there be any other cause of this?

You guys bottled way too soon. Give us the specifics and we'll nail it down.

 
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