Will my bottles explode?

[wolvesinferno45]

Brewed a blgian Dubbel for the first time. After 10 days noticed airlock had stopped bubbling. Never took a hrydrometer reading. Bottled the beer. After about 3 days decided to open a bottle to check on carbonation. Beer gushed out of bottle (22oz) almost all the beer gushed out. Placed bottles in double garbage bags in event of exploding bottles. Any advice?

 

[twistr25]

First a question, why didn't you take a hydrometer reading? Second, how much and kind of priming sugar did you use? 5 gallon batch? Protecting them from exploding everywhere is probably your best bet for now. Putting them in a cooler environment may help as well.

 

[buzzkill]

live and learn.

you could open them then recap. wait check, re do until the party is over.

 

[TyTanium]

10 days is a little quick for Belgian yeasts...they start fast, but tend to finish slow.

Cover with plastic in the event of explosion, give them a few weeks to fully carb up and finish and see what happens. Gushing at room temp is normal for the style... refrigeration helps.

Oh, and safety glasses wouldn't hurt

 

[beergolf]

TT is right. Belgian yeasts start off fast but often take a long time fully finish. There is a very good chance you are at risk for bottle bombs. Enclose then in a a container or even a couple of thick garbage bags. Put them in the fridge for a few days and try one to see what happens. Definitely be careful with them.

 

[caioz1jp]

I had this happen to me with my holiday brew. I racked to secondary and had the fermentation take off again. Not fully understanding how to use the hydrometer i thought it was done and bottled it. After 5 days i had bottles that would do the same as yours. Get them in the fridge quick. mine never exploded but i probably let mine sit longer that yours. the coolness of the fridge will help lower the pressure of the bottles.

 

[unionrdr]

The #1 thing to remember here is this; The beer isn't done fermenting just because the airlock stops bubbling!!! That just shows that initial,vigorous fermentation is likely done. But it will still slowly,uneventfully ferment down to a stable FG. So always use your hydrometer & trust the readings,not the airlock. your beer wasn't done fermenting yet. That's why you have high bottle pressure & foaming. The priming sugar just multiplies the effect.