windfish
Member
Now I have beer that shoots out of the bottle when its opened. But the good news is its the best pre-hoped malt extract kit I've made:rockin: .I don't know what too do so My plan is to drink it all fast! 
I bottled too soon!
- Thread starter windfish
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Get them cold ASAP! this will help to keep them from exploding. I would also try to vent the caps a little to let a small amount of gas out after they are chilled. I would also get them in a plastic bin with a lid. Bottle bombs are no joke...
are you sure it was bottled too soon? It may still be bottle conditioning. You should allow 3 weeks minimum at 70 degrees after bottling , then an additional week at least at refrigeration temperatures to allow the CO2 to fully absorb into the beer.
What was your process in fermentation/bottling? was it done fermenting when you bottled? how long were you fermenting before you bottled?
What was your process in fermentation/bottling? was it done fermenting when you bottled? how long were you fermenting before you bottled?
windfish
Member
I already have them in a plastic bin,they fermented for 8 days as 22 degrees Celsius. I used less than half a cup of dextrose to prime. Is it possible to uncap them (to let out some gasses) and then recap? also would someone mind explaining why chilling them will help keep them from exploding?thanks
Chilling them would make the yeast go dormant, thus stopping carbing process.
Before you go messing with it, how long has it been since you bottled? Overflowing beer does not indicate a possible bottle bomb.
Before you go messing with it, how long has it been since you bottled? Overflowing beer does not indicate a possible bottle bomb.
Ravenshead
Well-Known Member
What was your FG?
and was it stable?
