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2
votes
1answer
126 views

Does Low-Attenuated Wort due to Low Temperature have a Higher Propensity to Bottle-Bomb while Bottle Conditioning at a Higher Temperature?

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 ...
4
votes
1answer
151 views

no carbonation and a few bottle-bombs

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 ...
5
votes
3answers
2k views

What's the best/safest way to handle likely bottle bombs?

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 ...
2
votes
1answer
275 views

How long must an ale be conditioned in bottles outside of the fridgerator?

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 ...
0
votes
1answer
493 views

Bottle carbonation - too much priming sugar?

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 ...
1
vote
2answers
887 views

Secondary Fermentation, Yeast still active?

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 ...
4
votes
3answers
478 views

Bottle Bomb Batch

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 ...