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Old 02-11-2008, 09:44 PM   #1
Jan 2008
Posts: 46
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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?

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Old 02-11-2008, 09:50 PM   #2
Jan 2008
Posts: 145

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.

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Old 02-11-2008, 09:54 PM   #3
Kai's Avatar
Mar 2007
Halifax, Canada
Posts: 641
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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.
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
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Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bātard

The Green Wall Nanobrewery
tibi non nolis

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Old 02-11-2008, 09:58 PM   #4
Dec 2007
Posts: 20

Belgian ales are suppose to be high in carbonation... In the range of 4 Volumes of CO2 Vs the average of 2.2 to 2.7 for most ales & lagers...

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Old 02-11-2008, 09:59 PM   #5
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Sep 2007
Houston, Texas
Posts: 3,670
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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.

Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

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