Hi,
Did a brew late July in the style of a pure blonde on recommendation of recipe from LHBS guy (kit n bits). Used a dry enzyme in it. They have been in bottles for 8 weeks (to the day i think). Tasting pretty good now but not my favourite brew I have made - actually after a few glasses pretty satisfied with it. From memory, fermented for nearly two weeks until stable at 1004 (three days).
It has been warming up in SE Qld last few weeks. I opened a tallie of this brew tonight and got a bit of a shock when the top burst off into my hand and a loud high pitched pop occurred (think: lit match into hydrogen gas). It was like opening a champagne bottle and without notice it was a little worrying. It poured like champagne too - lots of head on pour or open, wait 10 minutes, then pour for manageable head. The same occurred with a few stubbies i opened. This didn't occur when i opened a stubbie of the same stuff a few days ago (which may have been in the fridge for a while unlike tonight's bottles). Further a bottle of Dark ale was opened and no champagne effect was noticed (put in fridge same time as original offending tallie of Blonde).
Should I be worried about bottle bombs?
I have put the remaining bottles in the fridge thinking this should reduce their bomb potential. Funnily enough i just attempted my first lager in the bar fridge this week, I seem to be able to maintain 15 degrees Celsius with fridge setting on low (trying to slowly get to 12). Therefore i have potential bottle bombs being slightly cooled right next to my fermenter which i imagine isn't bomb proof (it could get messy). I have also put a few bottles in the kitchen fridge, I don't want my wife getting exploding bottles when she opens the fridge.
So my other questions to the forum are (in their experience):
Is there a time onto the bottling period when bombs are mostly likely to occur? (eg. first few weeks, months or whenever)
Has anyone else had the champagne effect with their brews but have had no explosions?
Should I be worried about my other brews and their storage in the lead up to summer? (Put them all in a fridge?)
Is dry enzyme the home brewing equivalent to C4?
Obviously this brew had more fermenting to be done. The dry enzyme I hear will result in an FG of 1000 ish. How many points of gravity drop in the bottle will cause an explosion? Does the rule "3 days stable FG then bottle" not always hold?
Maybe i should polish the rest of this brew with mates at a BBQ tomorrow night.
The beer must be OK, I am rambling on . .
Did a brew late July in the style of a pure blonde on recommendation of recipe from LHBS guy (kit n bits). Used a dry enzyme in it. They have been in bottles for 8 weeks (to the day i think). Tasting pretty good now but not my favourite brew I have made - actually after a few glasses pretty satisfied with it. From memory, fermented for nearly two weeks until stable at 1004 (three days).
It has been warming up in SE Qld last few weeks. I opened a tallie of this brew tonight and got a bit of a shock when the top burst off into my hand and a loud high pitched pop occurred (think: lit match into hydrogen gas). It was like opening a champagne bottle and without notice it was a little worrying. It poured like champagne too - lots of head on pour or open, wait 10 minutes, then pour for manageable head. The same occurred with a few stubbies i opened. This didn't occur when i opened a stubbie of the same stuff a few days ago (which may have been in the fridge for a while unlike tonight's bottles). Further a bottle of Dark ale was opened and no champagne effect was noticed (put in fridge same time as original offending tallie of Blonde).
Should I be worried about bottle bombs?
I have put the remaining bottles in the fridge thinking this should reduce their bomb potential. Funnily enough i just attempted my first lager in the bar fridge this week, I seem to be able to maintain 15 degrees Celsius with fridge setting on low (trying to slowly get to 12). Therefore i have potential bottle bombs being slightly cooled right next to my fermenter which i imagine isn't bomb proof (it could get messy). I have also put a few bottles in the kitchen fridge, I don't want my wife getting exploding bottles when she opens the fridge.
So my other questions to the forum are (in their experience):
Is there a time onto the bottling period when bombs are mostly likely to occur? (eg. first few weeks, months or whenever)
Has anyone else had the champagne effect with their brews but have had no explosions?
Should I be worried about my other brews and their storage in the lead up to summer? (Put them all in a fridge?)
Is dry enzyme the home brewing equivalent to C4?
Obviously this brew had more fermenting to be done. The dry enzyme I hear will result in an FG of 1000 ish. How many points of gravity drop in the bottle will cause an explosion? Does the rule "3 days stable FG then bottle" not always hold?
Maybe i should polish the rest of this brew with mates at a BBQ tomorrow night.
The beer must be OK, I am rambling on . .