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I personally would not open all the bottles. But I would: If you have the space I would get them into the fridge ASAP. This will slow the yeast down so you wont get much more pressure than you have now. I would also plan to drink them soon. Time to throw a home brew party! Be careful opening them as they will likely foam up and out of the bottle. Open the ...

One week is Usually enough time to finish carbonating, however I've found that you get much better results if you wait at least two weeks. Bottle bombs are typically the result of one of three things Incomplete Fermentation Infection Too much bottling sugar If you made sure fermentation was complete, had no signs of infection and made sure you used the ...

It is possible that you reacted too quickly during your first batch. From what I understand, there is a point during the carbonation process were the carbon that is created can build in the airspace at the top of the bottle before the beer absorbs it. This could explain the amount of carbon released when you cracked the cap and the lack of carbon once you ...

The act of racking will cause your beer to give up some of its dissovled CO2. This is often mis interpreted as activity because the airlock bubbles. Also if the beer warms up at all more dissolved CO2 will come out and be perceived as bubbles. Your beer is likely done and was done before the transfer. The only way to know for sure is with a hydrometer and ...

The only way to be sure that fermentation has stopped is with the help of a hydrometer. The gravity should be close to the expected terminal gravity (the recipe will tell you this), and should be stable over three or four days. Take a gravity reading today. Take another reading three days from now. If the gravity is low and has not changed, bottle the beer. ...

First.. you need to know why you these are bottle bombs. This probably happened because of one of three reasons. Early bottling before fermenation is finished Infection.. something has gone South with the recipe. Overpriming You can tell is the fermentation kicked back up by checking the suspected final gravity, to what the current specific gravity is. ...

I would open another one from the same batch, and if it's a gusher, then I would conclude that action is necessary for all bottles: Cold crash them in the fridge overnight. Gently/carefully loosen (don't remove) each cap. It will foam up and gush for a while. Re-crimp the cap. You may find that after a few days, the bottles are still gushers when ...