Beer Bottle Carbonated in 3 Days, WTF?

[cyanmonkey]

I primed about 4.5 gallons of wort with 6.1 oz of light DME, which I've never used before because the beer turned out really dry and was hoping the DME would add body and residual sweetness...

Problem is, is it's fully carbonated 3 days after I primed it and now I'm concerned about bottle bombs. 3 DAYS!

This is also a batch that I got 90% apparent attenuation with 1056. Do you think I have a very wild yeast going on? It apparently really knows how to party.

It tastes amazing, btw. I'm hoping it's going to chew through available sugars and chill the f@!k out.

I should note there is more "trub" at the bottom of the bottles than I'm used to, as well.

Help me HBT, you're my only hope.

 

[agrazela]

What did you do as far as gravity readings and such to ensure that fermentation was done before bottling?

 

[cyanmonkey]

I should note my recipe, I suppose.

It was the Peach of Resistamce kit that NB put out after the Super Bowl.

Mashed @ 152.

 

[cyanmonkey]

What did you do as far as gravity readings and such to ensure that fermentation was done before bottling?

Hit 1.006 for 2 weeks. Target was 1.014. This is why I'm considering wild yeast. Recipe attached to my post above.

 

[botigol]

I don't think that fermentation was complete when you bottled. Please list your recipe, OG, FG and fermentation schedule, then we can review further.

Edit for posts while I was typing: How long had the bottle that you opened been in the refrigerator prior to opening? Why did you open a bottle after only three days?

 

[cyanmonkey]

I don't think that fermentation was complete when you bottled. Please list your recipe, OG, FG and fermentation schedule, then we can review further.

See recipe above.

 

[cyanmonkey]

I don't think that fermentation was complete when you bottled. Please list your recipe, OG, FG and fermentation schedule, then we can review further.

Edit for posts while I was typing: How long had the bottle that you opened been in the refrigerator prior to opening? Why did you open a bottle after only three days?

Never in the fridge.

Because I'm concerned after 90% attenuation.

 

[botigol]

Since the SG was stable, fermentation should have been complete and you shouldn't have a pre-existing infection. However, an excess of trub and carbonation in the bottle possibly indicates incomplete fermentation or an infection. If the infection was picked up during bottling, it wouldn't have had time to do anything. Using DME to prime could account for some extra trub, but I have only heard/read of DME taking longer to prime than corn and table sugars. So, this isn't quite adding up.

 

[cyanmonkey]

Which is my understanding. Currently degassing to checl gravity from bottle.

 

[cyanmonkey]

Gravity still holding at 1.006. What am I missing?

 

[agrazela]

Sometimes if a bottle is not refrigerated (long enough) it can appear to be overcarbed (and even gush) because the CO2 is not fully equilibrated into the liquid. That could be it.

 

[Landlord]

1065 to 1006-ive never had any beer attenuate that much, you sure you didnt accidently pitch the yeast in a carboy full apple cider

If the answers no, I would say you have a beast of a virulent INFECTION!!!!

did you boil the dme before priming with it?

That seems like some badass wild yeast going on in there, maybe you save the yeast cake for the sake of science.

Still if it tastes good, drink it- i guess bottle bombs might be an issue?

 

[lowtones84]

Honestly I wouldn't worry. Sure, finishing 1.006 is low, but not out of the question. I've also had beers carbonate in 3 days without any issues going on in the beer.

Could you have wild yeast? Yes. Do you necessarily? No.

I understand that waiting is good, but I don't know why everybody says you have to wait 2-3 weeks in the bottle. I understand conditioning, yadda yadda, but many beers will be carbed in under a week. If a full on primary fermentation can happen in 3-4 days in the low-mid 60's, why can't a now much larger population of yeast take care of a few ounces of sugar in 3 days when the temperature is higher?

If you're worried, put the bottles in a rubbermaid tub or something along those lines.

 

[1977Brewer]

Honestly I wouldn't worry. Sure, finishing 1.006 is low, but not out of the question. I've also had beers carbonate in 3 days without any issues going on in the beer.

Could you have wild yeast? Yes. Do you necessarily? No.

I understand that waiting is good, but I don't know why everybody says you have to wait 2-3 weeks in the bottle. I understand conditioning, yadda yadda, but many beers will be carbed in under a week. If a full on primary fermentation can happen in 3-4 days in the low-mid 60's, why can't a now much larger population of yeast take care of a few ounces of sugar in 3 days when the temperature is higher?

If you're worried, put the bottles in a rubbermaid tub or something along those lines.

This. My last batch carbed up in 4 days. It was really green, and has gotten tons better since. If it was room temp, it's not as carbed as you think, I bet. Chill one and try it tomorrow.

 

[cyanmonkey]

Honestly I wouldn't worry. Sure, finishing 1.006 is low, but not out of the question. I've also had beers carbonate in 3 days without any issues going on in the beer.

Could you have wild yeast? Yes. Do you necessarily? No.

I understand that waiting is good, but I don't know why everybody says you have to wait 2-3 weeks in the bottle. I understand conditioning, yadda yadda, but many beers will be carbed in under a week. If a full on primary fermentation can happen in 3-4 days in the low-mid 60's, why can't a now much larger population of yeast take care of a few ounces of sugar in 3 days when the temperature is higher?

If you're worried, put the bottles in a rubbermaid tub or something along those lines.

Ok. I know refrigerated it calms down. Just never had them carbed so quickly. I put a few in the fridge and the rest in picnic coolers just in case.

They've been sitting in a box by the window. I don't know what temp they reached but I wonder what that may have done. It's been consistently 0-30*F around here and that room is typically cold, but it got up to a balmy 55 today, so maybe in that room it got hotter in the sun?