Cask keystone explosion

[eddyo2]

So I had 10 gallons of an 11% abv pale ale conditioning and the keystone blew off with such force it put a nice divot in the celing 10 ft overhead. Luckily i had the beer in a large plastic washtub. About 1 gallon was lost, my question is. I hammered a new keystone back on, will the beer have too much oxidization or negative effects or should it be fine when i do tap it? And where did I go wrong, should i use wood keystones and shives in future?

Some details:
Cask used was a 10.8 gallon ss cask
Used carb calculator @ https://www.brewersfriend.com/beer-priming-calculator/
Used 14oz of dextrose
Allowed for about 1/2 gallon headspace
Purged cask with co2
OG 1.100
Casking gravity 1.016
Yeast WLP007
hammered plastic keystone in all the way
Used plastic shive
Cask was conditioning at ambient temp (68-72f) for about 2 weeks.

Thanks for any replies and I will follow up in spring when I tap this on flavor results as i kegged 5 gallons in a corny as well, so I can do a comparison.

Eddy

 

[chickypad]

I don't have experience with casks but 14 oz of dextrose for 10 gals looks like about 3.3 vols. Isn't that exceedingly high for a cask conditioned beer?

 

[beerlover77]

I agree with ^^^
If you bottle carbed 10 gallons to 2.5 vol you might use around 9 oz dextrose. I've heard for kegging you use even less so the same might apply for casks? 5-6oz sounds more like it?

check this calculator out and put in the temp when fermenting:
http://www.tastybrew.com/calculators/priming.html

 

[eddyo2]

I don't have experience with casks but 14 oz of dextrose for 10 gals looks like about 3.3 vols. Isn't that exceedingly high for a cask conditioned beer?

This being my first time using a cask, i just went off bottle co2 volumes... lol until i read your post it didnt even occur to me 3.0 was too high for a cask beer. After a quick search it looks like my co2 levels should be around 1.1-1.5. Good to know for next time. Thanks!

 

[eddyo2]

I agree with ^^^
If you bottle carbed 10 gallons to 2.5 vol you might use around 9 oz dextrose. I've heard for kegging you use even less so the same might apply for casks? 5-6oz sounds more like it?

check this calculator out and put in the temp when fermenting:
http://www.tastybrew.com/calculators/priming.html

Thanks for the link definitely going to use it! I only force carb when using corneys so didnt know the larger vessels require less dextrose.