Overcarbed: Damage Control?

[scotched]

Basically:

I bottled a high-gravity (1.074 OG) stout early @ 2 weeks, AND/OR also used too much priming sugar (pre-packed priming sugar was for 5.25 gallons, actual batch was only 4.75 gallons)

I've ruled out bottle infections, since the problem is getting sequentially worse (with respect to time.) It was bottled 8 days ago, and I've drank 5 bottles at random intervals (no self control i know).

When I open a bottle it feels/sounds like a paintball gun in dry-firing at my face.

Remedy?

Crack it and re-seal it?

 

[djsethall]

You could try that I guess. Lesson learned?

 

[scotched]

To be patient, perhaps?

I don't think I have time for that though.

 

[djsethall]

To be patient, perhaps?

I don't think I have time for that though.

I was thinking of adding the proper amount of sugar. Brew another batch of beer and the patience will come as your pipeline grows.

 

[wonderbread23]

Cracking an re-sealing could help. I'd stick them in a plastic bin just to be safe and contain any shrapnel.

 

[djsethall]

Cracking an re-sealing could help. I'd stick them in a plastic bin just to be safe and contain any shrapnel.

Bottle bombs. Yay

 

[scotched]

Do I really need to be concerned with bottle bombs?

 

[Somebody]

Do I really need to be concerned with bottle bombs?

yes.

 

[jagec]

yes.

well, if he only used 10% more priming sugar than he should have, bottle bombs are unlikely. But cracking and re-sealing wouldn't be a bad idea just in case. Who wants to risk it?

 

[douglasbarbin]

That is hardly any more priming sugar than the recommended amount. If anything, your main problem is that you bottled too early and the yeast still actively fermenting large amounts of sugars. If that's the case, you might want to keep the bottles somewhere safe that you don't mind getting soaked in beer and glass.

 

[IffyG]

That is hardly any more priming sugar than the recommended amount. If anything, your main problem is that you bottled too early and the yeast still actively fermenting large amounts of sugars. If that's the case, you might want to keep the bottles somewhere safe that you don't mind getting soaked in beer and glass.

You are making the assumption that he reached FG before bottling. If the bottle feels like a paintball gun dry firing when opened, I'd be willing to bet that there was a ton of residual sugar in the beer and that will most certainly cause bottle bombs.

 

[douglasbarbin]

I'm making the assumption that he DIDN'T reach FG before bottling. So since there is still quite a bit of fermentation going on, too much CO2 is being produced. Hence the chance of bottle bombs.

 

[cyclonite]

What was your FG reading? The priming sugar amount should be no problem between 5.25 and 4.75 gallons, but if the beer wasn't done fermenting, that would certainly be a problem (though at two weeks, I would think the stout would be done, even with a relatively high OG).

 

[IffyG]

I'm making the assumption that he DIDN'T reach FG before bottling. So since there is still quite a bit of fermentation going on, too much CO2 is being produced. Hence the chance of bottle bombs.

I misread your post. My bad.

 

[scotched]

You know what?

This was the 1st batch that I fermented completely outside. Temps were definitely colder and fluctuated more. I wonder if that slowed my yeast down.