storytyme
Well-Known Member
- Joined
- Jun 28, 2012
- Messages
- 390
- Reaction score
- 62
So yes I am a bit pissed at the moment. Actually a lot pissed. I go out and check my chest fermentor just to make sure all is ok. I have a batch fermenting plus 10 gallons+ of bottle beer from this past Friday. I have been brewing for over a year now and have done 26 or so batches. I have had bottle bombs before and have made some dumb errors (not cleaned properly, wrong storage temp, etc) So this time I went above and beyond to make sure everything was spot on. I bottled 2 separate batches and the bottle bombs were a couple from each batch. I am refusing to even clean it up until 2 weeks is up. Here is what I did and I need advice beyond the normal
(one batch was a Dunkel lager fermenting for 4 weeks+ and the other was a Christmas Spicy Ale fermented for 2 weeks. Both reached the FG that Beersmith said they would)
1) All bottles were used in prior homebrew batches and were rinsed with hot water after pouring.
2) Soaked all bottles in Oxyclean free with warm-hot water for 3+ hours. Rinsed with water.
3) Sanitized throughly all bottles with Star San plus all equipment (bottling bucket, bottle tree, auto siphon, hoses, bottle caps etc)
4) Used the exact amount of corn sugar according to style and measurements from Beersmith.
5) Racked and capped. Put bottles in chest fermentor temperature controlled at 69-70 degrees.
6) Today is day four of bottle conditioning and the bombs happened sometime between yesterday and today.
SO please experts out there help me out. And yes I am seriously considering going the kegging route since I don't enjoy bottling and even worse wasting time cleaning up a mess that I have no idea how it happened. So advice on this or advice on how to get into kegging help me please.
Ok, I feel better now.
-Cheers
(one batch was a Dunkel lager fermenting for 4 weeks+ and the other was a Christmas Spicy Ale fermented for 2 weeks. Both reached the FG that Beersmith said they would)
1) All bottles were used in prior homebrew batches and were rinsed with hot water after pouring.
2) Soaked all bottles in Oxyclean free with warm-hot water for 3+ hours. Rinsed with water.
3) Sanitized throughly all bottles with Star San plus all equipment (bottling bucket, bottle tree, auto siphon, hoses, bottle caps etc)
4) Used the exact amount of corn sugar according to style and measurements from Beersmith.
5) Racked and capped. Put bottles in chest fermentor temperature controlled at 69-70 degrees.
6) Today is day four of bottle conditioning and the bombs happened sometime between yesterday and today.
SO please experts out there help me out. And yes I am seriously considering going the kegging route since I don't enjoy bottling and even worse wasting time cleaning up a mess that I have no idea how it happened. So advice on this or advice on how to get into kegging help me please.
Ok, I feel better now.
-Cheers