I bottle my beer 5 days ago, and today I just opened for a test purpose, and it gushed. It is an Ale, and instructions say I should keep it in a warm place 2 weeks before putting to cool place.

Should I put my bottles to fridge to prevent bottle bombs?

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    What was your volumes, FG, expected TG, priming sugar amount and type? Anything 10 sg points over TG after adding priming sugar are at risk of making bottle bombs. Commented Apr 29, 2018 at 16:12
  • @EvilZymurgist 17.5 liters, FG was exactly what was Written (1013),priming sugar just got out of the kit.
    – Emmet B
    Commented Apr 29, 2018 at 19:59
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    typically the last few bottles would be effected with more sugar, the beginning may have less than needed. I would burb and reseal the later bottles and hope the early ones carb. Commented Apr 29, 2018 at 21:46
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    refrigeration may not stop them from fermenting. Many ale yeasts don't go dormant in even 35° If they can still feed. Commented Apr 29, 2018 at 21:50
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    well if you do halt the conditioning, they may be sweet from the priming sugar. I would keep them at 70f, but burb the bottles to release excess pressure now. Commented Apr 29, 2018 at 22:48

1 Answer 1


Never had bottle bombs, but what I would do is the following: refrigerate all bottles, and carefully open and re-cap each one.

You release the extra pressure, when opening the bottle and will stop the yeast from producing more CO2 with cooling the beer.

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