1 Week Bottled. Possibility of bombs going down?

[Phoenix7801]

I bottled my BBS IPA last Tuesday and they're in a dark spot at 70° carbing up (hopefully). I've been checking them everyday hoping I capped them correctly and so far no gushers. After a week does the probability of having bottle bombs go down or should I still keep an eye on them?

 

[flars]

Before we discuss bombs, why are you worried?

 

[CastleHollow]

If I had to guess, he's probably worried about bottle bombs (as well as infections, oxidation and shattered carboys) from reading too many HBT threads.

While those things happen, OP, they are far from commonplace occurrences in the real world. If you followed your recipe and proper technique, there's really no reason to babysit your bottles. They'll be fine sitting in the dark until they are properly carbed.

 

[prpromin]

By "checking them everyday," do you mean you'e uncapping one each day, or just looking at them? If you're uncapping one - knock it off - you're wasting your uncarbed, green beer. If you're just looking at them, carry on.

CastleHollow is right. Unless you have a specific reason to be worried, relax.

 

[Math0]

Bottle bombs come from a very bad distribution of priming sugar in a solution or way too much sugar added. If you mixed the priming sugar well enough you are good to go no worries.


Sent from my iPhone using Home Brew

 

[Phoenix7801]

Nah I'm not uncapping and recapping. That would just be silly. I followed the Northern Brewer calculator for bottling with honey so hopefully I've done it right. Infection could be possible though I suppose it might have shown itself by now. So far I've hit every milestone with this brew and to have it carb up correctly would be the cherry on top so to speak.

 

[Hello]

Nah I'm not uncapping and recapping. That would just be silly. I followed the Northern Brewer calculator for bottling with honey so hopefully I've done it right. Infection could be possible though I suppose it might have shown itself by now. So far I've hit every milestone with this brew and to have it carb up correctly would be the cherry on top so to speak.

So basically you are letting your imagination run wild. I think if you hit every other milestone then you're going to be just fine. The fact that you used a priming calculator your first time out (I just followed the poor directions and threw in 5 oz of sugar) then you're going to be just fine.

 

[Phoenix7801]

Yeah well had it not been for someone directing me to the calculator, I probably would've gone with the amount the directions say as opposed to what it should be. So thanks dudes! Ill stop worrying.

 

[flars]

You most likely know this and follow the guidelines, but your thread title is eye catching for new brewers. So I'm going to say it.

The main cause of bottle bombs is not letting the fermentation finish in the primary fermentor. To protect myself because I have no numbers, in my opinion.

 

[Phoenix7801]

Hehe well ya got me on that one. I wasn't able to take a gravity reading since it was a one gallon brew and couldn't find a vessel long enough to put a sample in. It underwent a fermentation early on then fermed up again 2 weeks later. After three weeks all was quiet and it tasted pretty good so I bottled. Mea culpa.

 

[andy6026]

It's funny, with my first few batches I couldn't take my eyes off of them, even when they were bottled. But what the heck were we looking for when we say we were 'checking them'? Cause unless a bottle explodes in our faces, or an alien starts growing in the bottle... how would we notice if they're over-carbed and potentially bombastic?

 

[Phoenix7801]

Haha. I think if I saw an alien growing in my IPA I'd probably say he has good taste