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If it got skunked, the problem is more likely to be it got exposed to sunlight while fermenting or conditioning. Do you use a clear glass fermenter or clear bottles? Too much priming sugar will cause excess carbonation and bottle bombs (or over-carbed if kegging), but not skunking. And welcome, by the way...
 
If it got skunked, the problem is more likely to be it got exposed to sunlight while fermenting or conditioning. Do you use a clear glass fermenter or clear bottles? Too much priming sugar will cause excess carbonation and bottle bombs (or over-carbed if kegging), but not skunking. And welcome, by the way...
I probably should have used the proper terminology; I'm still learning. Bottle bombs were definitely the problem. Brown bottles and no sunlight.
 
I don't like the term 'bottle bombs'. I much prefer 'surprise beer'. You just never know when the beer gods insist you drink.
16 years ago I was on way to work. My wife called me and said she just heard 2 shotgun blasts in the home office. I knew immediately what happened. I went home that evening, cleaned the Porter off the ceiling, picked the glass shards out of the back of her computer chair and her lampshade, and ordered a keg setup. I'm ok with the term "bottle bombs".Haven't bottled since then.
 
16 years ago I was on way to work. My wife called me and said she just heard 2 shotgun blasts in the home office. I knew immediately what happened. I went home that evening, cleaned the Porter off the ceiling, picked the glass shards out of the back of her computer chair and her lampshade, and ordered a keg setup. I'm ok with the term "bottle bombs".Haven't bottled since then.
"Mortar Porter". I can picture the label now.
 
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