Hi all
Just had my first bottle bomb. Haven't any note of the amount of priming sugar I used but I made a 12 liter batch of porter but may have forgot to scale the priming sugar down. The gravity was down to the pre priming level and in the bottle for 6 weeks.
I have released the gas from the remaining bottles twice now as the head comes up fairly quick.
I opened one of the bottles and lost nearly half to the over flowing foam.
The beer tastes better than expected as it was my first attempt at this style.
My plan is to release the pressure a few more times and let settle for a few days and sample again.
Anyone any thoughts.
While initially frustrating this has become an interesting project and luckily only one bottle blew.
The joys of brewing
My commiserations. :(
Had that happen to me last year with a batch of stout I made. A bit over priming and bottling to early.
Came home one day to find a bottle broke under my stairs. Lifted them out to clean and in the space of an hour another 8 exploded in the kitchen. Had to take them outside were several more went. The force was so hard glass was hitting the second floor window.
Needless to say I learnt my lesson and am now scrupulous with both the hydrometer and priming levels ::)
Quote from: David on May 30, 2013, 10:31:32 AM
Anyone any thoughts.
Chill as many of those bottles as you can. Wear long sleeves, gloves and eye protection.
Whenever I make cider, I put at least one pint in a PET bottle - I can keep an eye on this bottle, and if it pressurizes too much, I have advance warning that I could have problems with the glass ones. I'll still use this method when I finally get around to beer making.
One thing you can do is if you suspect a bottle is a gusher and the beer is not poison,then put your lips immediately over the bottle neck and learn to gulp quickly ::).
Thing to remember about bottling is that one volume of CO2 per volume is 2g/l of CO2. And since 1 g of fermentable sugar is broken down into almost exactly 0.5g CO2 and 0.5g ethanol, that means adding one volume CO2 per volume requires priming with 4g sugar per litre. But how much CO2 you have in the final product depends on how much CO2 was in the flat beer when you bottle it which is temperature dependent. You have to look it up in tables like this one:
http://braukaiser.com/documents/CO2_content_metric.pdf
You only want to look at the first column and the style guidelines. Look up the temperature of your beer. See how much CO2 is already in solution. Look at how much you want for your style and then add the required amount of sugar. And voila! No more bottle bombs!
Quote from: DEMPSEY on August 05, 2013, 10:35:27 AM
One thing you can do is if you suspect a bottle is a gusher and the beer is not poison,then put your lips immediately over the bottle neck and learn to gulp quickly ::).
I had a plan to use it as bath foam and market it Foam a la Port the relaxing bath soak for the real beer drinker.