milleniarist
Member
I've been homebrewing for more than four years, almost always conditioning in the bottle with priming sugar and yesterday I had my first bottle exploding. I went through my notes several times and I have no clue how this could happen.
Here are some details:
One of my theories is that during the first days inside the bottle the yeast is releasing CO2 to the bottle's headspace faster than the beer is able to absorb it and that makes the pressure inside the bottle higher until it reaches equilibrium. Does that make any sense to anybody?
I am waiting to see what happens with the rest of the bottles. So far no other explosion.
Here are some details:
- The beer was a saison fermented with a blend of the Dupont and Thiriez strains.
- OG: 1.036 - 21 IBUs
- 90% Pils - 10% Unmalted Wheat
- Brett C and 10.2 oz of honey added 4 days after pitching the Saccharomyces.
- I bottled after 72 days of room temperature fermentation and gravity was 0.9985 (yes, my hydrometer reads up to 4 decimal points, that's how anal I am when dealing with diastaticus strains).
- Since it was so low I decided to risk it a bit and aimed for 3.4 CO2 volumes.
- For 6.87 gal (26L) I used 4.58 oz (130g) of table sugar and 6.24 oz (177g) of honey.
- I measured the honey to have 33.7 ppg extract.
- The honey was diluted in hot water (not boiled) and stirred thoroughly in the bottling bucket.
One of my theories is that during the first days inside the bottle the yeast is releasing CO2 to the bottle's headspace faster than the beer is able to absorb it and that makes the pressure inside the bottle higher until it reaches equilibrium. Does that make any sense to anybody?
I am waiting to see what happens with the rest of the bottles. So far no other explosion.