Bottle bombs in my future?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

mmonacel

Well-Known Member
Joined
Jan 21, 2010
Messages
539
Reaction score
16
Location
Medford, NJ
I just bottled my first batch which was a 5.5 gallon IPA recipe. I dry-hopped for 10 days and my FG remained constant at 16 points for a number of days (target was 15). While I was shooting for 5.5 gallons, apparently I only got slightly under 5 gallons in the end. Unfortunately, I didn't know this until after I made my priming solution for 5.5 gallons at 62 degrees (4.26 oz of sugar) and racked to my bottling bucket that had the measurements on the side. 5 gallons at at 62 degrees would have been 3.87 oz - a difference of .39 oz over.

While I fermented and dry-hopped at 62 degrees, I bottled at 70 ambient. My guess is that the temperature of the beer when going into the bottle was probably at about 64/65 (maybe warmer?) given it had time to warm up while I tried to get my process down...

All but three bottles are 22oz bombers. (an apropos name? :eek:)

Questions:
  1. Will a .39 oz difference in sugar ensure bottle bombs for me?
  2. I fermented and dry-hopped at 60-62 degrees the entire time, but I plan to condition / carb the bottles at around 70. Is 62 degrees the right temperature to put in to the priming sugar calculation?
  3. If I do have bottle bombs on my way, what's the best strategy from here? Keep for a week or two condition in my basement (62 degrees) and start drinking heavily to finish them up before they start exploding? :)

Thanks in advance guys!
 

hoppymonkey

Well-Known Member
Joined
Dec 16, 2009
Messages
1,021
Reaction score
12
Location
north atlanta
RDWHAHB. NO bottle bombs, just slightly higher carbonation that you planned on.I have overshot the priming needs more than that several times.( getting in a hurry) with no bombs.
 

stedtale

Well-Known Member
Joined
Jan 7, 2010
Messages
269
Reaction score
0
Location
Pig's Eye, MN
I just over-carbed my Kölsch, 5oz sugar for 4.15Gal. I basically put about 20% more than I needed. It's a wee be spritzy (about 3.2 CO2 vol when it should be 2.7 max). But, no bombs. I think most bottles can handle slightly higher CO2 volumes. IICR-There are some Belgians that are speced at 3+ CO2 volumes. My guess, you'll be fine.

However, if you are worried, as I was. I put mine in my big rubbermaid container, lined it with several towels inside (on top and sides of the bottles) and put the bin in a place not visited often by people in the house. And after a week, I checked it once a day to see if any had popped. I don't know if that really would have stopped any bomb, but it helped my mind.
 
OP
mmonacel

mmonacel

Well-Known Member
Joined
Jan 21, 2010
Messages
539
Reaction score
16
Location
Medford, NJ
Excellent - thanks guys. Any insight on the temperature to use in the priming sugar calculation? I use BeerSmith, but I'm still unclear on what temperature to plug in there - the ferment temperature, or the actual temperature of the beer when bottling. I've searched around, but still can't find a definitive answer (maybe I'm using the wrong search terms?)
 

hoppymonkey

Well-Known Member
Joined
Dec 16, 2009
Messages
1,021
Reaction score
12
Location
north atlanta
One more note on the bottle bombs, before they blow the little indention on top of the bottles will pop up.
 

Flic

Well-Known Member
Joined
Aug 2, 2008
Messages
121
Reaction score
2
Location
Florida
Excellent - thanks guys. Any insight on the temperature to use in the priming sugar calculation? I use BeerSmith, but I'm still unclear on what temperature to plug in there - the ferment temperature, or the actual temperature of the beer when bottling. I've searched around, but still can't find a definitive answer (maybe I'm using the wrong search terms?)
Use your fermentation temp when calculating the amount of corn sugar to use. I believe there is plenty of debate on this but that is what I always use and it always seems to be about right. I recently bottled a Kolsch and used the DME amount instead of the corn sugar amount in Beersmith (stupid mistake!). It ended up being 30% too much so after 1 week I put all the bottles in my fridge to knock the yeast out. I was pretty sure I ruined the batch but it ended up being one of the best beers I have done! I wouldn't be too worried but if you have an extra fridge, test one in about a week. If it seems carbonated enough, you could store them all in the fridge.
 

demonrichie

Well-Known Member
Joined
Mar 15, 2010
Messages
446
Reaction score
2
Location
Kingston Ontario
if youre that worried about bottle bombs open and recap your bottles. caps arent too expensive and itll give you piece of mind.
 
Top