1st bottle bomb - HRR clone

[todd_k]

Nooooooo!!!!!!! I lost 1 bottle of my HRR clone and it was a bomber. Blew the bottom of the bottle right off. Thankfully they were all enclosed in a 20 gal Rubbermaid.
My question is, how long do I need to worry about bottle bombs? I'm not sure when this one broke but they have been in the bottle for 11 days. I don't want to put too many in the fridge just yet.
By the way, this beer is damn good! I'll have to go try to find some real HRR for a side by side in a couple weeks.

 

[Radarbrew]

How long were they sitting? And how much of what did you prime them with? What the heck is HRR? (duhhh...read the list)
sorry 'bout that.

 

[Chairman Cheyco]

You may want to throw them all in the fridge to knock the yeast out and stop them. Are all the others highly carbed or did that one get all the priming sugar?

 

[todd_k]

11 days. What I screwed up was that I primed it with sugar for a 5 gal batch, the problem was it ended up being only about 4 gal. HRR = Hop Rod Rye

 

[todd_k]

You may want to throw them all in the fridge to knock the yeast out and stop them. Are all the others highly carbed or did that one get all the priming sugar?

How long should they stay in the fridge before they're safe? I know it's bad for the beer to go warm to cold to warm again but i can't keep them in there for space reasons.

 

[Radarbrew]

Go with the fridge method. It seems like the best option to me. What say the rest of you?

 

[Chairman Cheyco]

How long should they stay in the fridge before they're safe? I know it's bad for the beer to go warm to cold to warm again but i can't keep them in there for space reasons.

I don't think they'll ever really be safe. Putting them in the fridge will slow it down but I don't know if you'll really be able to stop the yeast completely. Put them in the fridge and drink away.

The only absolutely sure-fire safe thing to do is open them all and re-prime the entire batch. Ughh... You could also try opening them and recapping them right away. If that leads to flat beer, you could just add priming drops later.

 

[Baron von BeeGee]

20% extra sugar really shouldn't cause bottle bombs. I prime with 3.5oz for most of my ales, but have used as much as 7oz for a Hefeweizen (per 5g batch). Could have been a loose cap, or a bottle that received an inordinate amount of corn-sugary goodness.

If they're carbed, I'd chill 'em and then drink 'em.

 

[Caplan]

Could have been a loose cap, or a bottle that received an inordinate amount of corn-sugary goodness.

Or maybe a weak/flawed bottle that's taken a knock after bottling?

If not any of the above I'd chill them best you can but then also tuck a couple of bottles for 36 hours in the coldest place in your fridge (at the back on it's side if need be - no need to worry about sediment for this). If it's still massively carbonated when you open it you should be cautious about the rest.

 

[todd_k]

Maybe it was just a weak bottle. When I opened it and poured, it was pretty carb'd but not like my porter. I probably had 2 inches of head in the pint glass, the porter had about 4. They are all in the fridge now so I guess I have a decision to make. Thanks everyone!