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Old 10-16-2013, 08:00 PM   #21
roastquake
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Aug 2012
Aiken, SC
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Quote:
Originally Posted by thirsty4cider View Post
That sounds awful! one time I put boiling cider into a plastic container and it... melted.
Yep, I found out the hard way that Better Bottles can only handle up to 140 F.. If only I could read

 
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Old 10-16-2013, 09:12 PM   #22
Renegades_Brew
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Aug 2013
Oswego, IL
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Quote:
Originally Posted by hayfuhvitezen View Post
A Belgian white on the left, Christmas ale on the right. Both were a little vigorous as you can tell
Had something similar happen to me just yesterday.

Pitched Nottingham in one 6 gallon Pear Cider and Pitched a White Wine Yeast in another 6 gallon Pear cider on the same day.

24 hours later White wine was bubbling away nice and steady. Nottingham wasn't doing anything.

7 days later the white wine was bubbling away just as steady as it was on day one. I noticed that still nothing really was happening and no activity or color change on the Nottingham. Looked closer looked like maybe a little bit of an infection was starting on the top (similar to lacto bubbles).

8 days: White wine still doing its thing. Nottingham/possible lacto infection decided it was time to take off... Had to clean up a good amount from the floor and put a 1" blowoff tube on the carboy. The best part? Temperture sitting nicely at 66 degrees the whole time! Excited for what this will become.
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Old 10-20-2013, 03:52 PM   #23
unionrdr
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I went to dry hop my Maori IPA a bit over a week ago,& popped the lid to find this;
http://
The US-05 yeast got stirred up after dry hopping. The FG had been at 1.015 from an OG of 1.074. That pic was Friday. today the samplw went from this @ 1.012;
http://
To this this morning;
http://
Settled yeast;
http://
Cleaning & sanitizing my stuff to bottle it while the priming solution cools.
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Old 10-20-2013, 10:11 PM   #24
thirsty4cider
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Mar 2013
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Oh no!!
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One gallon batches? gosh, that sounds daunting.

 
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Old 10-20-2013, 10:16 PM   #25
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That looks like a jelly fish in your fermenter.
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Old 10-20-2013, 10:36 PM   #26
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Oct 2011
Glendale, AZ
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Originally Posted by Darwin18 View Post
That looks like a jelly fish in your fermenter.
Yes indeed.... A dead, bloated, rotting jellyfish.....

 
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Old 10-20-2013, 10:59 PM   #27
Cider123
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Nov 2010
, Maine
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I've had that bottle bomb experience. I walk into the small room where I kept my brew supplies and conditioning bottles. Suddenly, you're like "Wait, why are little shards of brown glass al over the walls?" "Why is the carpet brown?", "Why does this room smell like an old beer and shot joint?"
Then you look at all those other bottles sitting there. They taunt you as if to say "Come and get it big boy"
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Old 10-21-2013, 12:23 AM   #28
thirsty4cider
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Mar 2013
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Originally Posted by Cider123 View Post
Then you look at all those other bottles sitting there. They taunt you as if to say "Come and get it big boy"
Oh I know that feeling. Its a little terrifying disarming over pressurized bottles.
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Old 10-21-2013, 12:54 AM   #29
adiochiro3
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Dec 2012
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Unfortunately, no pix, but a couple weeks back I brought an assorted homebrew 6 pack to the office for a friend. I had to stash it under my desk for delivery the next day. I was minutes from grabbing it when -- in a busy office -- one of the bottles exploded. Stopped everybody cold. The mess under the desk wasn't too bad because I had the bottles in a cardboard six-pack carrier and in a bag.

The odd part was that I bottled this batch on 7-2-13. Of course, I did not taste it, but it smelled perfectly fine, so I don't think it was infected. My office smelled great for a couple of days!
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Old 10-21-2013, 02:06 PM   #30
unionrdr
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Looking at it now,it does sorta resemble the dead jellyfish we saw in the mornings on Virginia Beach. Scads of them. Maybe re-name the beer "The Thing That Should Not Be"? (Metallica song). Beer looked,smelled,& taste ok,so I got 47 bottles of it yesterday. Gotta cover the boxes of bottles with something just in case I they reach critical mass!...I did use a lower carbonation level as well.
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