Cheesy_Goodness
Well-Known Member
This is a longer one...A little backstory:
I brewed a coffee stout and a "butterbeer" (https://www.homebrewtalk.com/f12/butterbeer-yes-hp-fame-433594/) back in September to give away some at Christmas. There were mostly sampler packs so some might have had a stout and an ipa, others had a cider and a blonde ale...you get the idea.
On New Years Eve I got a text from a friend saying my coffee stout had violently foamed over as soon as it was opened. Now to be fair, I had the same problem with that batch but before I gave it out I cracked the tops of every bottle once a day for a few days to make sure the carbonation was where it needed to be...in fact I just had my last one last night and there were no problems overflowing.
I just got a text at 4am from the same guy saying the butterbeer exploded during the night...exploded as in beer and glass everywhere. I'm really stumped here because while the beer I kept for me was a bit overcarbonated for my taste (i like my c02 to a minimum), there was absolutely no evidence that there would be any sort of a pressure problem.
For information's sake, I brew in Columbia SC and my family lives in Central PA (mountains). Could altitude/barometric pressure make that much of a difference? Or is it more likely that he just ended up with two weak bottles that couldn't handle pressure well?
I'm at a loss...I don't want to have to tell everyone to dump their potential time bombs down the drain, but I mostly don't want anyone getting hurt by an exploding bottle.
Any ideas?
I brewed a coffee stout and a "butterbeer" (https://www.homebrewtalk.com/f12/butterbeer-yes-hp-fame-433594/) back in September to give away some at Christmas. There were mostly sampler packs so some might have had a stout and an ipa, others had a cider and a blonde ale...you get the idea.
On New Years Eve I got a text from a friend saying my coffee stout had violently foamed over as soon as it was opened. Now to be fair, I had the same problem with that batch but before I gave it out I cracked the tops of every bottle once a day for a few days to make sure the carbonation was where it needed to be...in fact I just had my last one last night and there were no problems overflowing.
I just got a text at 4am from the same guy saying the butterbeer exploded during the night...exploded as in beer and glass everywhere. I'm really stumped here because while the beer I kept for me was a bit overcarbonated for my taste (i like my c02 to a minimum), there was absolutely no evidence that there would be any sort of a pressure problem.
For information's sake, I brew in Columbia SC and my family lives in Central PA (mountains). Could altitude/barometric pressure make that much of a difference? Or is it more likely that he just ended up with two weak bottles that couldn't handle pressure well?
I'm at a loss...I don't want to have to tell everyone to dump their potential time bombs down the drain, but I mostly don't want anyone getting hurt by an exploding bottle.
Any ideas?