My second batch in a row with glass bottle exploding in the closet. I went backwards to a full kit w/o any grains and or changes. I cleaned and sanitized the holy ..... out of everything. (I think) My main thought is house temperature gets to 80 could that over activate the yeast? Thoughts are appreciated.
explosion or bomb
- Thread starter Ariando
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tooldudetool
Well-Known Member
There are are still fermentable sugars in the beer, or you added too much priming sugar. Maybe you bottled too early, before all of the sugars had been consumed. Are the non exploding bottles overcarbonated too?
Ariando said:
What was your starting and finishing gravity, what yeast, how much priming sugar, total bottled, bottle type, and where'd you get the bottles?
Lots of reasons, but using grain vs extract isn't likely to be the cause. Can tell you more once there are a few more details.
Very simply, you either added too much priming sugar, or you didn't get the yeast to completely eat the fermentable sugars before bottling. Other reasons for bottle bombs are unlikely.
You need to use a hydrometer to check the finishing gravity of the beer before you bottle. It should be very close to what you would expect for the recipe, and if you are using a kit it should say what the FG ought to be. Make sure the gravity remains unchanged after three days in a row.
Make sure to use the recommended amount of sugar for the number of bottles you are priming 9Usually it's like 3/4 cup for 5 gallons, or about 48-50 bottles.) If you don't mix up as much wort, like say you only made a 4 gallon batch instead of the 5 gallons the kit calls for, then the 3/4 cup priming sugar will be too much!
Also, make sure you have about an inch of headspace in a regular tall bottle.
Normally what happens is people get too anxious to get their beer done and they try bottling too soon. This leaves too much sugar in the bottle causing the bottles to burst.
You need to use a hydrometer to check the finishing gravity of the beer before you bottle. It should be very close to what you would expect for the recipe, and if you are using a kit it should say what the FG ought to be. Make sure the gravity remains unchanged after three days in a row.
Make sure to use the recommended amount of sugar for the number of bottles you are priming 9Usually it's like 3/4 cup for 5 gallons, or about 48-50 bottles.) If you don't mix up as much wort, like say you only made a 4 gallon batch instead of the 5 gallons the kit calls for, then the 3/4 cup priming sugar will be too much!
Also, make sure you have about an inch of headspace in a regular tall bottle.
Normally what happens is people get too anxious to get their beer done and they try bottling too soon. This leaves too much sugar in the bottle causing the bottles to burst.
I will fill in the facts after work. But I put the sugar that came with the kit I did not measure it. Wort fermented almost 3 weeks I did not take a FG reading until bottling and #s were almost spot on. The bottle was given to me from an ex bottler. ( New Belgiums) and I thought I stured sugar maybe even too much. It was a dry yeast not prepped.
dstranger99
Well-Known Member
^
Even though those kits come with the pre-packaged corn sugar, I still measure mine out, and don't just dump it in like I used too........Bottle bombs are a scary mess........
Even though those kits come with the pre-packaged corn sugar, I still measure mine out, and don't just dump it in like I used too........Bottle bombs are a scary mess........
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
I expect my issue must be one of things listed but I did mention I would fill in the facts. The kit was American Cream ale, OG 1.046 and FG 1.010 it is recomended 1.010-1.014. I need to do a little research on taking FG, I believe my sample was taken after putting in priming sugar which is right or wrong but will effect reading. BTW I have had no other bombs. (thank goodness)
Again, if you did not top it up to the volume that the kit calls for, the amount of priming sugar supplied may have been too much for each bottle, since there are fewer bottles filled.
Other than that, I have no idea.
Infected bottles *may* cause bombs since the bacteria can eat things other than the sugar. Just need to make sure the bottles were both cleaned well, and sanitized.
Other than that, I have no idea.
Infected bottles *may* cause bombs since the bacteria can eat things other than the sugar. Just need to make sure the bottles were both cleaned well, and sanitized.
JoesInBoston
Well-Known Member
I had a bottle bomb once from what I thought was a great batch of beer. It was carbed a little higher than usual at 2.8 volumes and the temp on the day it exploded was about 92 degrees in my apartment. It could have been an infection in one bottle or just a weak bottle to begin with, but I suspect that storage temp sometimes has something to do with it. I put the remaining bottles in the fridge and nothing bad ever happened after that.
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