yeah we had a huge explosion last night, 3 large 3 litre glass bottle exploded spectacularly embedding glass in wall, ceiling and boxes.
We can only thank God none of us were in the room at the time as it would have caused some serious injuries. there was shrapnel as far a 5 metres away .
Glad there were no casualties. After 9 years, over 30 brews and one big bang, I've learnt to always wait for bubbling from the airlock to stop to mark the end of primary fermentation, and then to use only half a teaspoon of sugar per 375 ml "stubbie" beer bottle for the final fermentation. Plastic bottles are OK if you intend to drink the results within a few months after bottling.
It looks like you added to much priming suger to the bottle. This looks like the same thing that happens when I buy a Heineken Mini keg. The only thing I get is foam and very little beer.
Why didnt you open the beers in the cooler, let them go flatter then DRINK them! :)
16 days is a very very long time for primary, what yeast are you using, bread yeast? Mines usually done in around 3-5 days then i leave it in the fermenter for min 10 days more to let the yeast clean up THEN bottle it. Half a teasoon per bottle max. Good luck next time.
Why did you de cap them and waste all that beer. If you apply slight pressure to the lift the caps and break the seal you can release the pressure from the beer, its takes a few goes and a couple of days but it works. Just keep releasing the pressure when they had died down a bit.
Used 1 kg ordinary white sugar, half kg of brown sugar, in 22 litres of water. Bottled after 16 days, when bubbling thru the airlock had slowed down. Tasted a bit sweet and fizzy, so I skipped priming the bottles (usually add half a teaspoon per bottle, to each bottle.) I've tried various expensive brewing sugars, but find they don't improve the taste enough over standard sugar fto bother with.
I'm pretty new to brewing. I use 1kg of dextrose (corn sugar) OR 1 kg of icing sugar - it works well and is cheap. That's it until primary fermentation is done. Then I prime with dextrose (it goes down the funnel well into the bottles, but batch priming all of the brew prior tp bottling is easier). I haven't had a reaction like that yet, but I use plastic bottles. Thanks for the reply.
1 kg is way to much and if you used another 0.5kg of brown sugar then it is going to explode.
I have used Papazian's recommendation of 3/4 CUP (not pounds or kg) of corn sugar or 1.25 cups of dried malt extract (DME) with good carbonation after 1 month after bottling in 12 years of brewing. The last 4 years have been kegs and if you can afford it ... do it.
1 kg of sugar, a 1.7 kg can of homebrew wort concerntrate topped up to 22 litres with water is the usual starting point for a brew here in Australia. Adding more sugar increases the final alcohol level. So long as primary fermentation is completed before bottling, there is no reason to expect an explosion. The extra sugar can increase the time for primary fermentation to end.
Actually left more airspace than usual, to compensate for concern that the mix still looked a bit fizzy. Left about 70mm (almost 3 inches) space. Took a few weeks before they started popping.
Based the extra airspace on the notion that air can be compressed, but not liquid. Must admit a bigger airspace makes for more fizz, but that seems to bring on a faster buzz, usually followed by a quality burp or two. In appropriate company, that can be a plus...
Make him promise to use plastic bottles. The explosion, should it occur, won't have the same kind of nasty shrapnel, and since you don't pasteurize your beer, phalates will not be a problem.
Fair comment. My first kit came with PET plastic bottles. They were too big (750ml), and didn't seal well if reused. Then I read that they're porous, and the beer will gradually go flat. I find beer improves up to a year, and easily keeps for couple of years. Haven't had another glass bottle burst since the video.
lol
TheBrianshirley 1 month ago
what a waste of nice beer :(
bluebird1422 1 year ago
yeah we had a huge explosion last night, 3 large 3 litre glass bottle exploded spectacularly embedding glass in wall, ceiling and boxes.
We can only thank God none of us were in the room at the time as it would have caused some serious injuries. there was shrapnel as far a 5 metres away .
they went off like a nail bomb.
Plastic bottles only for future brewing.
The bomb disposal gear is highly necessary
joerassic5 1 year ago
Glad there were no casualties. After 9 years, over 30 brews and one big bang, I've learnt to always wait for bubbling from the airlock to stop to mark the end of primary fermentation, and then to use only half a teaspoon of sugar per 375 ml "stubbie" beer bottle for the final fermentation. Plastic bottles are OK if you intend to drink the results within a few months after bottling.
davdaw 1 year ago
I have been Brewing for years I Say between the two fermenters I usually do 14 days 7 in each and I have never had a problem....
TruthBeKnown2 2 years ago
It looks like you added to much priming suger to the bottle. This looks like the same thing that happens when I buy a Heineken Mini keg. The only thing I get is foam and very little beer.
NCC74913 2 years ago
Use a hydrometer to tell you when fermentation has truely finished...
kyral210 2 years ago
Why didnt you open the beers in the cooler, let them go flatter then DRINK them! :)
16 days is a very very long time for primary, what yeast are you using, bread yeast? Mines usually done in around 3-5 days then i leave it in the fermenter for min 10 days more to let the yeast clean up THEN bottle it. Half a teasoon per bottle max. Good luck next time.
piccanninni 2 years ago
Why did you de cap them and waste all that beer. If you apply slight pressure to the lift the caps and break the seal you can release the pressure from the beer, its takes a few goes and a couple of days but it works. Just keep releasing the pressure when they had died down a bit.
millieanne 2 years ago
Good idea - wish I'd thought of it. Hopefully there won't be a next time.
davdaw 2 years ago
What a shame! What sugar did you use to prime the beer? Did you prime the brew before bottling or prime each bottle?
woodbinedrinker 3 years ago
Used 1 kg ordinary white sugar, half kg of brown sugar, in 22 litres of water. Bottled after 16 days, when bubbling thru the airlock had slowed down. Tasted a bit sweet and fizzy, so I skipped priming the bottles (usually add half a teaspoon per bottle, to each bottle.) I've tried various expensive brewing sugars, but find they don't improve the taste enough over standard sugar fto bother with.
davdaw 3 years ago
I'm pretty new to brewing. I use 1kg of dextrose (corn sugar) OR 1 kg of icing sugar - it works well and is cheap. That's it until primary fermentation is done. Then I prime with dextrose (it goes down the funnel well into the bottles, but batch priming all of the brew prior tp bottling is easier). I haven't had a reaction like that yet, but I use plastic bottles. Thanks for the reply.
woodbinedrinker 3 years ago
1 kg is way to much and if you used another 0.5kg of brown sugar then it is going to explode.
I have used Papazian's recommendation of 3/4 CUP (not pounds or kg) of corn sugar or 1.25 cups of dried malt extract (DME) with good carbonation after 1 month after bottling in 12 years of brewing. The last 4 years have been kegs and if you can afford it ... do it.
PrairieStubbleJumper 2 years ago
1 kg of sugar, a 1.7 kg can of homebrew wort concerntrate topped up to 22 litres with water is the usual starting point for a brew here in Australia. Adding more sugar increases the final alcohol level. So long as primary fermentation is completed before bottling, there is no reason to expect an explosion. The extra sugar can increase the time for primary fermentation to end.
davdaw 2 years ago
hopefully your homebrewing has been a little kore succesful since then.
deadsaid 3 years ago
Did someboby call the bomb squad!
eedwards74 3 years ago
maybe staiting the obvious but you probably didn't let the wort ferment fully before bottling.
ScientificClown 3 years ago
Would you like a flake with that?
hehe
xxx
GuyDillon 3 years ago
Actually left more airspace than usual, to compensate for concern that the mix still looked a bit fizzy. Left about 70mm (almost 3 inches) space. Took a few weeks before they started popping.
davdaw 4 years ago
I think thats backwards isn't it??
More headspace will allow it to over-carbonate...(if i remember my Papazian correctly)...
OPE08 3 years ago
Based the extra airspace on the notion that air can be compressed, but not liquid. Must admit a bigger airspace makes for more fizz, but that seems to bring on a faster buzz, usually followed by a quality burp or two. In appropriate company, that can be a plus...
davdaw 3 years ago
not leave enough air space in the bottles for carbonation?
Aslinger989 4 years ago
I'm glad to see you could still drink some of it! Cheers!
cziesolleck 4 years ago
Can you promise me it won't happen again?
Lindydee 4 years ago
Make him promise to use plastic bottles. The explosion, should it occur, won't have the same kind of nasty shrapnel, and since you don't pasteurize your beer, phalates will not be a problem.
nitzwalsh86 3 years ago
Fair comment. My first kit came with PET plastic bottles. They were too big (750ml), and didn't seal well if reused. Then I read that they're porous, and the beer will gradually go flat. I find beer improves up to a year, and easily keeps for couple of years. Haven't had another glass bottle burst since the video.
davdaw 3 years ago