After a failed experiment on hard cider and stove top pasteurization I'm getting haunted with bottle bombs, i've brewed a couple all grain, 4 fermentations to be exact, and bottled all of them without having a single issue.
Yesterday I have bottled a light bodied American IPA which was brewed with some spare grains I had from last brew.
It went a week in the fermentation buckle and the gravity was at 1,011 and the estimated FG was on the 1,014 so I went ahead and added the priming sugar and bottled it.
Now I'm damn scared that my bottles start exploding (not sure why), do you guys think i'm overreacting due the hard cider incident?
Little more insight on the recipe
Batch Size - More or less 2 Gallon / 7.5 liter
1.5 kg / 3.3 lbs Pale Ale Malt
0.5 kg / 1.1 lbs Vienna Malt
OG was at 1.042 and the yeast used was Nottingham from darnstar.
Used 1.6 oz of priming sugar (table sugar / refined sugar) and I'm pretty sure bottle were cleaned up properly using starsan.
I'd appreciate some thoughts on this problem, should i let them stay bottled or should i just open them before they start to explode
Yesterday I have bottled a light bodied American IPA which was brewed with some spare grains I had from last brew.
It went a week in the fermentation buckle and the gravity was at 1,011 and the estimated FG was on the 1,014 so I went ahead and added the priming sugar and bottled it.
Now I'm damn scared that my bottles start exploding (not sure why), do you guys think i'm overreacting due the hard cider incident?
Little more insight on the recipe
Batch Size - More or less 2 Gallon / 7.5 liter
1.5 kg / 3.3 lbs Pale Ale Malt
0.5 kg / 1.1 lbs Vienna Malt
OG was at 1.042 and the yeast used was Nottingham from darnstar.
Used 1.6 oz of priming sugar (table sugar / refined sugar) and I'm pretty sure bottle were cleaned up properly using starsan.
I'd appreciate some thoughts on this problem, should i let them stay bottled or should i just open them before they start to explode