1st ever bottle bomb

[commonsense]

Been brewing for many years and never had a bottle explode. Woke up this morning and heard one go off. I'll give the details and hope to get some feedback.

So the beer is a hefeweizen. 5 gallon batch. I used my usual online calculator and was shooting for around 3.0 so I place about 5.9 ounces (by weight) of dextrose in. I have used over 6 ounces before with no troubles.

My bottle conditioning temps are a little higher than usual this time. Between 75 and 80 degrees. I also used a little more yeast than I normally do when I pitched because one of my vials was old so I wanted to compensate. The bottles have only been carbing for 1 week. I placed them in the fridge this morning and will try one when I get home. Also, the fermentation was complete according to my FG reading. I fermented for 18 days.

So, first off if they are not carbed I think I can just warm them up again and swirl the bottles to kick start the yeast again and continue carbing. Is this correct? Other than that, does anyone have any thoughts on the causes of this? I know it could have been a flawed bottle. I also know higher temps can speed up the process but does that cause over carbing? Thanks for the tips in advance......

FV1: Nut Brown Ale
FV2: American Blonde Ale
FV3: Empty (possible elderberry wheat this weekend)
Bottle Carbing: Weizen
Bottle Carbing: English IPA
Bottle Carbing: Session IPA

 

[passedpawn]

So, first off if they are not carbed I think I can just warm them up again and swirl the bottles to kick start the yeast again and continue carbing. Is this correct?

Clarification please: you had a bottle bomb, and the rest of the batch is under/not carbed?

 

[commonsense]

I just had one bottle explode. So I threw them all in the fridge before I left for work so I don't come home to a huge mess. I won't know if they are carbed until I get home today.