Do Gushers = Bottle Bombs?

[saarius]

As the title states, that's my question? Couldn't seem to locate an answer.

Some details...

I brewed up a concoction of some ingredients I had on hand, the brew included several "firsts" for me. First time:
- brewing 3.5 gallons
- using 100% well water
- all grain
- carbing with table sugar

I'm very laid back when it comes to my brew days, I keep little notes except recipe and mash times/temps. I left this beer on the yeast cake 29 days, it's been bottled for 3 weeks now and I put a sixer in the fridge. I tried one after maybe 10-12 hours (I know, I know... patience isn't my thing) gushed the whole bottle out, tried one after about 30 hours-- same result. Now I'm nearing 48 hours refrigerated and going to try another.

If they keep gushing even after refrigeration are bottle bombs imminent?

Tom.

 

[stbnj]

I think it depends on what is causing the gusher, what level you primed it go, and your terminal gravity. For example, I had a bad gusher bug take hold of my equipment this winter. Now I had had a batch of an IPA gush over the summer from infection, however none of those bottles ever exploded. This winter I had bad bottle bombs because the beer that became infected was RIS that has a fg of like 1.025, that is a lot of stuff for the bug to eat and resulted in the bottle bombs. I had carbed to maybe 2.2 volumes at the most. Had I carbed like this in a batch that finished at lets say 1.012, I might have been ok but there was just too much food for that infection.