Howdy all.
I brewed a porter from a kit (Homebrew Heaven Scuttlebut Porter, highly recommend this one btw). The entire brew process went smooth, hit OG and FG within .001 points. I mixed up 5 oz of corn sugar (Came with the kit) in some boiled water (Cooled back down to 70 degrees). Put it the bottom of my bottling bucket and racked my beer on top of it.
After racking all the beer into the bucket i realized i had about 4.25 or so gallons instead of the 5 I thought i had (I've since added marks on my carboys so i know how much is actually in them). I will also adopt the practice of racking into my bucket (Which has far more accurate measurement lines) and then using a calculator/scale for the amount of sugar for the style of beer. Hindsight is always 20/20 i suppose.
I later looked in the cup i mixed up the sugar in, and there were deposits lining it, so hopefully that lessened it some....
Anyways, i went ahead with bottling the beer, placed them in cardboard boxes with a towel underneath them. These were kept in my "Man Cave
of sorts in the house, with a temp ranging from 69-72 depending on my wife's mood. This was on 10/7. I put one in the fridge on 10/14 and let it cool down overnight (I'm impatient sue me) so i could enjoy a tasty beer in the morning (I work graveyard, not an alcoholic). It tasted great, and to my surprise, was actually a little under-carbed. I thought the worse was over!
Come today, i walk in, decide to check on my beer, and low and behold, a shattered bottle. I immediately went into crisis mode and started searching the forums for how much pressure 12oz bottles could handle etc etc. Couldn't find anything, decided to move my bottles to the garage (Significantly colder in there, mid 40's to mid 50's) to try and stymie the yeast. I also took one of the bottles popped it open, expecting a gusher or something, and to my surprise, nothing happened. Poured it into a glass and there was a good amount of head, but nothing super insane.
To sum up, i'm confused... I'm hoping the bottle had an infection... or was somehow structurally damaged. The math all points to too much priming sugar, which is totally my bad; learned from my mistake and so on. Anyways i'm just trying to get some advice from more seasoned brewers and/or pass on my mistake so other newbies can learn from it.
Other news though, i brewed up a Honey Orange Cream Ale (Honey Malt, not honey) yesterday that i hope will be tasty. Checked on it this morning and it has a nice krausen layer on top of it, so not all is terrible!
I brewed a porter from a kit (Homebrew Heaven Scuttlebut Porter, highly recommend this one btw). The entire brew process went smooth, hit OG and FG within .001 points. I mixed up 5 oz of corn sugar (Came with the kit) in some boiled water (Cooled back down to 70 degrees). Put it the bottom of my bottling bucket and racked my beer on top of it.
After racking all the beer into the bucket i realized i had about 4.25 or so gallons instead of the 5 I thought i had (I've since added marks on my carboys so i know how much is actually in them). I will also adopt the practice of racking into my bucket (Which has far more accurate measurement lines) and then using a calculator/scale for the amount of sugar for the style of beer. Hindsight is always 20/20 i suppose.
I later looked in the cup i mixed up the sugar in, and there were deposits lining it, so hopefully that lessened it some....
Anyways, i went ahead with bottling the beer, placed them in cardboard boxes with a towel underneath them. These were kept in my "Man Cave
of sorts in the house, with a temp ranging from 69-72 depending on my wife's mood. This was on 10/7. I put one in the fridge on 10/14 and let it cool down overnight (I'm impatient sue me) so i could enjoy a tasty beer in the morning (I work graveyard, not an alcoholic). It tasted great, and to my surprise, was actually a little under-carbed. I thought the worse was over!
Come today, i walk in, decide to check on my beer, and low and behold, a shattered bottle. I immediately went into crisis mode and started searching the forums for how much pressure 12oz bottles could handle etc etc. Couldn't find anything, decided to move my bottles to the garage (Significantly colder in there, mid 40's to mid 50's) to try and stymie the yeast. I also took one of the bottles popped it open, expecting a gusher or something, and to my surprise, nothing happened. Poured it into a glass and there was a good amount of head, but nothing super insane.
To sum up, i'm confused... I'm hoping the bottle had an infection... or was somehow structurally damaged. The math all points to too much priming sugar, which is totally my bad; learned from my mistake and so on. Anyways i'm just trying to get some advice from more seasoned brewers and/or pass on my mistake so other newbies can learn from it.
Other news though, i brewed up a Honey Orange Cream Ale (Honey Malt, not honey) yesterday that i hope will be tasty. Checked on it this morning and it has a nice krausen layer on top of it, so not all is terrible!
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