Preventing bottle bombs

[beersydoesit]

What are the three most important/effective ways of preventing bottle bombs.
I haven't had one yet, but have a very active seasonal beer that has me thinking my luck is about to run out.

 

[Yuri_Rage]

1. Patience
2. Patience
3. Patience

Never bottle early. Let the beer finish first.

Oh yeah, and prime with the proper amount of sugar, too. Then have some more patience.

 

[boo boo]

1, make sure all fermentation has finished
2, make sure all fermentation has finished
3, make sure all fermentation has finished

Ya beat me to it Yuri.

 

[Ben25]

I haven't had one yet, but have a very active seasonal beer that has me thinking my luck is about to run out.

I guarantee it won't be very active in a month or two...

 

[beersydoesit]

Well, that actual makes me feel a little better.
Is it a given that sooner or later... Pow?

 

[Yuri_Rage]

No. It's a given that, if you apply proper procedure, you'll likely never experience a bottle bomb.

 

[beersydoesit]

Cool thanks.

 

[john from dc]

yeah, aside from patience (which is absolutely necessary) i'd add that you should use your hydrometer. that's the only thing that will tell you whether your yeast is done or not.

know your yeast's range of attenuation, ferment at the right temperature and only bottle when gravity readings stabilize at a reasonably low value. follow these steps to the letter and you should NEVER have a bottle bomb.

and have patience

 

[ArcaneXor]

I'd add:

- Proper cleaning and sanitation at all times
- Proper amount of priming agent, well-mixed into the solution
- Don't add yeasts with significantly higher attenuation at bottling time than the yeast that was used for fermentation