Bottle bombs

[GibbyGibson]

So I've been doing a lot of reading on these forums and have come across 'bottle bomb' multiple times. I don't quite know what is and I am worried that when I bottle my first batch (in about two weeks) that I'll create a couple of them.

Could you fill me in on how they are created and how to prevent them? I'm assuming it means you bottle too early and it continues to ferment inside the bottle creating excessive pressure.

Thanks.

 

[beergolf]

I'm assuming it means you bottle too early and it continues to ferment inside the bottle creating excessive pressure.

That is the main cause. You need to make sure that the beer is completely done fermenting. If you are new to brewing and doing kits, do not follow the timeline that the kits recommend. Most of them tell you to bottle early. The thing is each fermentation is different and yeast cannot be put on the clock. The surest way to prevent bottle bombs is to give the fermentation plenty of time to finish up. Then check the gravity with your hydrometer a couple of times several days apart. If the reading is the same the beer is finished and ready to bottle.

I have bottled over 250 cases of beer and never had a bomb. I usually err on the side of too long in the fermenter instead of too short. A couple of other tips. Make sure you pitch the proper amount of yeast and keep the fermetation temp in the recommended range.

Enjoy the new hobby/addiction and learn the art of patience and you will be rewarded with good beer to drink and share with your friends.

 

[witster18]

bottle bombs are when you've over-carbonated your beer.

cause:
1.using too much priming sugar. usually the rule is 1 oz of priming sugar per gallon or just slightly under that.. you could tweek it a little more or a little less to style, but significantly more would cause bottle bombs(bombs realy not an accurate word for it either... rarely do they actually "Explode".

2.conditioning too fast(IE too high a temp)... this in itself can be a problem, but in combination with #1 would defo be a problem.

 

[mrdauber64]

I've had a had 4 bottles break over the three years that I've been brewing(40 batches).

Two of them were because I was bottle conditioning next to the oven and I'm assuming the heat made them break.

Two others blew up because of a stalled fermentation using English Yeast. After bottling they became overcarbed and two of them had the bottom of the bottle break off. I degassed the remaining bottles and they have all been fine since.

So while bottle bombs are real, and potentially dangerous, it really isn't something you should worry about. My suggestions are to make take a two gravity readings three days apart, leave beer in the primary fermenter for at least two weeks to allow the beer to finish and the yeast to clean up, measure the priming sugar using a scale to ensure you get the proper weight in ounces and store your bottles in a safe location(I use a spare bathroom's bathtub) while they are bottle conditioning(three weeks). By following these rules you shouldn't have anything to worry about!

 

[flars]

So I've been doing a lot of reading on these forums and have come across 'bottle bomb' multiple times. I don't quite know what is and I am worried that when I bottle my first batch (in about two weeks) that I'll create a couple of them.

Could you fill me in on how they are created and how to prevent them? I'm assuming it means you bottle too early and it continues to ferment inside the bottle creating excessive pressure.

Thanks.

You are right. Fermentation finishing in the bottle causes increased pressure.

A few ways to prevent bottle bombs:

Final Gravity should be reached in the primary. No fermentation should be expected in a secondary vessel even though it is typically called a secondary fermentor. It should be called a brite tank/vessel, or additions vessel.

Aerate the wort so the yeast can work.

Pitch the right amount of yeast to completely ferment the beer in the primary.

Maintain stable wort temperature during active fermentation so the yeast can work.

Don't rush the fermentation. The yeast will be done when they are done. The timeline in the recipe is just a general guide and often wrong.

Allow extra time in the primary so the yeast can really finish up.

Patience is the key to happy brewing.

 

[beergolf]

bombs realy not an accurate word for it either... rarely do they actually "Explode".

This is not true. They are called bottle bombs for a reason. They do explode with a LOT of force. I have seen glass embedded in walls several feet away from and exploding bottle.

 

[KeyWestBrewing]

This is not true. They are called bottle bombs for a reason. They do explode with a LOT of force. I have seen glass embedded in walls several feet away from and exploding bottle.

I've only had one bottle ever blow up and it definitely blew up. I was picking up shards for months all over the place and I can't explain how happy I am I wasn't around it when it blew up. Glass grenade is a very accurate term.

OP... Its all pretty much been said. Make sure its finished fermenting and use Mr. Malty.com to make sure your using the right amount of priming sugar. If you do these 2 things you have nothing to worry about.