So I have a bit of a problem. I was a couple degrees shy of the ideal fermentation temperature for the saison I brewed, and after 14 days, the gravity was totally stable at 1.017, which is 5 points higher than anticipated.
At this point, since the beer didn't need any finishing, I bottled it up, and a week later, my bottles are exploding like mad.
When I say exploding, I mean glass in the drywall!
So now I have a problem. I'm guessing that the yeast went dormant, and with the lower heat capacity of the bottles, the warm spell we just had started it up again, and now it has way too much sugar to get through. I've burped all the bottles, one has exploded since, but I'm worried that it will carry on exploding. I sampled some beer that was left after an explosion and it still tastes good.
Do I:
A: Do nothing, let the strong survive, keep the mess contained and chalk it up as a learning experience.
B: Keep burping the bottles to make sure they don't blow.
C: Dump it all back in a sanitised carboy and let it finish up and re-prime when properly done.
D: Throw it all out and don't risk the broken glass.
?
Any help is awesome.
At this point, since the beer didn't need any finishing, I bottled it up, and a week later, my bottles are exploding like mad.
When I say exploding, I mean glass in the drywall!
So now I have a problem. I'm guessing that the yeast went dormant, and with the lower heat capacity of the bottles, the warm spell we just had started it up again, and now it has way too much sugar to get through. I've burped all the bottles, one has exploded since, but I'm worried that it will carry on exploding. I sampled some beer that was left after an explosion and it still tastes good.
Do I:
A: Do nothing, let the strong survive, keep the mess contained and chalk it up as a learning experience.
B: Keep burping the bottles to make sure they don't blow.
C: Dump it all back in a sanitised carboy and let it finish up and re-prime when properly done.
D: Throw it all out and don't risk the broken glass.
?
Any help is awesome.