I made some homemade ginger beer using a ginger bug and bottled in a glass flip top bottle. I brought a bottle to a friend we drank half and it has now been in the fridge sealed for a month and a half. I know that refrigeration slows down but doesn’t stop fermentation. Do i need to be concerned about it exploding if/when i try to open it now? Are there safe ways to slowly release the gas? I’ve made …
I did a five gallon batch of an Irish Red, allowed it to go through primary fermentation for ten days, transferred it to secondary for 7 days, then bottled. The recipe called for 3.64 Oz of priming sugar. I accidentally put in 3.94 because I read the 9 wrong. Should I be concerned about bottle bombs or over-carbonation in regular, 12 oz. amber bottles? The actual volume at time of bottling was 4.8 gallons, not 5 gallons.
If a difference of around 3 gravity points (between primed and final gravity) will carbonate a beverage (yes, depending on style), how many gravity points will make a bottle bomb? No, I'm not trying to make one - nor am I trying to trying to carb with residual sugar and the difference between measured and target gravity. I'm just one more paranoid n00b, curious about the effects of missing my final gravity and wondering how much wiggle room there is. …
I am concerned I may overpressurize my bottles. I cold crashed the beer (my first time cold crashing) and never brought it back to room temp before bottling. I used an online calculator to calculate priming sugar. Without thinking I inputted the current temperature of the beer at bottle time which was about 35°F and finished bottling. Can I carbonate this beer at room temp or do I need to keep it at 35°F? I'm concerned that as the beer …
I bottle condition underwater with frozen water bottles to keep the temperature down. I probably bottle conditioned my last batch of beer beneath 60 °F, and it didn't carbonate all that well, or at all. I have brewed a new batch of beer at 58-63 °F while the WYeast website indicates its optimal temperature range from 64-72 °F. I intend on letting it bottle condition in the range of 64-68 °F. If I cold crashed the yeast (and lowered attenuation) …
It's best to follow proper procedure to avoid bottle bombs, but sometimes the unexpected occurs. Is there a good way to store bottles that would contain an unexpected bomb? I'd like to avoid the potential hazard of flying glass and the cleanup involved with soaking surrounding items in beer. Is there a particular type of plastic bin that would contain a potential blowout? Are cardboard cases enough? I've read this but all of the answers seemed to be diagnosing that …
My fiancee and I have taken the massive undertaking of brewing as much beer for our wedding as we can, and it's been a really fun project- thus far. We've brewed numerous batches successfully, yet our most recent batches have caused us a lot of frustration. We made some delicious pumpkin ales, and stored them in a rubber container, and after a few weeks they started exploding. We were actually moving from one apartment to another, and I guess the …
The following is a cider recipe I made, slightly tweaking a previous one I had. Just curious if this will produce a drink that is safe to drink and won't explode as a bottle bomb or any other crazy thing: Before you begin make sure everything that will touch your cider is sanitized properly. Not cleaned, sanitized. ingredients: 1 gallon pasteurized apple cider (can use juice if no preservatives) 2 cups brown sugar 1 packet active dry yeast 1 big …
I had 8 22oz bottles in room temperature for a long time (at least over 5 months). I noticed the other day that the floor was covered in dried beer, and after inspecting the container I saw that one of the bottles blew out its lower base. Instead of opening them and wasting the brew, I thought it would be a good idea to move them into refrigeration. My reasoning was that the carbonation inside of the neck would dissolve …
tl;dr - Can wine bottles explode? I've read that when making wine, if fermentation isn't finished, it moght result in a sparkling wine. In the worst case, the cork might get pushed out, due to extra carbonation. I bottled a mead back in January, and opening it now, it's carbonated. I did not expect that. Past meads didn't do this. This one was aged in a carboy for 5 months, fermented in primary for 1.5 months. Yet it's still fermenting, …
I bottled about a month and a half ago. Every bottle I tried has had no carbonation. But I just opened up a bottle and it was over carbonated, and it almost exploded out of the bottle. I had this problem with another batch last year. Almost all the bottles had no carbonation but I had a few bottle bombs. Could it be that the priming sugar didn't mix enough in the bottling bucket and it all just went into …
I'm using 16oz amber e-z cap bottles (swing tops). I've read that they'll self-vent before exploding, but I've heard other accounts of them actually exploding. I'm storing them like this and it's been a week since bottling. I've been meaning to vent them a few days ago but forgot and tonight when I went to vent them I barely touched the swing top mechanism and it blew off (very loud, like warm champagne) and started gushing. I pressed the top …
I bottled my first batch of beer 72 hours ago. I am under the impression that bottled beer should not immediately be placed in the refrigerator, as this would prevent the remaining yeast from carbonating the bottle with the priming sugar. From googling, I seem to be be receiving contradictory information about when the beer can be placed in the fridgerator: after 3 days and up to the full two week conditioning period. (P.S., is a bottle-bomb the result of …
I posted a question here before about what I decided was an 'extract twang' flavor. I tried a bottle from batch #2 yesterday, and I noticed the same thing. Here's where it gets interesting. My brew has only been in the bottle about at week so far, and the situation was the same last time I noticed this, so I'm beginning to think that the flavor is potentially from unconsumed priming sugar. Could that be? Also, I found the carbonation …
A little background on the brew: For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips instead of an oak spiral. The brew store was out of the yeast the recipe called for, and I didn't want to bother ordering an oak spiral as they're sort of expensive. I transferred from primary to secondary two weeks ago. I added the …
Had my first bottle bomb last night which made a pretty good mess in the closet and now I am nervous about the rest of the bottles from that batch. Should I open all the bottles from that batch to remove the risk of more exploding?