Bottled my Citra Pale Ale about 6 days ago, and my impatience finally served me well. First tester was an exploding champagne-like experience! Actually shot half way across the living room... Opened a few more and had similar results, although some were better than others.
In the mean time, I put them in the lager chamber to try to settle down and maybe salvage a few (is that a good idea?)
Here's what I did on this brew. First, I fermented with English Ale yeast, and wasn't happy with the attenuation so I added a little dry English ale at the end as a personal experiment (and was washing that yeast that day so it was pretty convenient). Then I dry hopped cascade and citra for a few days while waiting on my American Flag bottle caps (4th of july!). I dry hopped without any hop bags and when I racked to a bottling bucket I ran it through a strainer, sucked up some hop sludge and didn't let it settle (again was tired and lazy). Bottled to estimated 2.5 vols with cane sugar (definitely measured correctly).
Here is what I think may have happened
A. Yeast addition laid dormant until I bottled which oxygenated and kicked off further fermentation
B. Hop bits and yeast sludge caused some extra reaction in bottles?
C. Some other weird thing I am not considering.
Thanks and sorry for the long response! Also, beer tastes great after I lose 2/3 of it to the explosion, so I don't think funky bacteria caused it.
In the mean time, I put them in the lager chamber to try to settle down and maybe salvage a few (is that a good idea?)
Here's what I did on this brew. First, I fermented with English Ale yeast, and wasn't happy with the attenuation so I added a little dry English ale at the end as a personal experiment (and was washing that yeast that day so it was pretty convenient). Then I dry hopped cascade and citra for a few days while waiting on my American Flag bottle caps (4th of july!). I dry hopped without any hop bags and when I racked to a bottling bucket I ran it through a strainer, sucked up some hop sludge and didn't let it settle (again was tired and lazy). Bottled to estimated 2.5 vols with cane sugar (definitely measured correctly).
Here is what I think may have happened
A. Yeast addition laid dormant until I bottled which oxygenated and kicked off further fermentation
B. Hop bits and yeast sludge caused some extra reaction in bottles?
C. Some other weird thing I am not considering.
Thanks and sorry for the long response! Also, beer tastes great after I lose 2/3 of it to the explosion, so I don't think funky bacteria caused it.