August 16, 200818 yr comment_268386 Hiya guyz, I made home brew ginger beer, now they are exploding!I don't want to move them in case they explode in my face They are still in a box under a bean bag now, they blow with a really loud bang (poxy things went off at 6 am)scared the crap out of the cat. lol 6 bottle when in a chain a minute ago. Any one else made bombs\home brew? Report
August 16, 200818 yr comment_268388 How much sugar did you put in the bottles to carbonate them? Did you use the brewing drops that look like barley sugars? From the sounds of it one of two things has happened: 1: You didn't wait for the brew to finish fermenting completely before bottling, then added the carbonation sugar, causing them to generate massive pressure inside the bottles due to excess sugars in the brew as a whole, basically too much sugar = BOOM. 2: You added too much sugar into each bottle for carbonation, causing too much pressure to be generated, too much sugar = BOOM Out of interest, approximately what is the temperature of the shed you're storing the brew in? Once bottled, the brew should be kept cool and away from sunlight for 2 weeks........Under the house with good ventilation works well.......Too much warmth = BOOM, BTW. Were you re-using bottles by chance? Just wait for the fallout to finish, enjoy the survivors, try again. Report
August 16, 200818 yr comment_268389 Sorry, can't help but laugh :dance: I'm not sure what it would be to make them blow up, too much ginger or sugar maybe. Not really sure. Yours sound like they are really fizzy, I tryed to make ginger beer years ago but mine were all flat. How many bottles have you got left that haven't blown up? Report
August 16, 200818 yr Author comment_268399 How much sugar did you put in the bottles to carbonate them? Did you use the brewing drops that look like barley sugars? From the sounds of it one of two things has happened: 1: You didn't wait for the brew to finish fermenting completely before bottling, then added the carbonation sugar, causing them to generate massive pressure inside the bottles due to excess sugars in the brew as a whole, basically too much sugar = BOOM. 2: You added too much sugar into each bottle for carbonation, causing too much pressure to be generated, too much sugar = BOOM Out of interest, approximately what is the temperature of the shed you're storing the brew in? Once bottled, the brew should be kept cool and away from sunlight for 2 weeks........Under the house with good ventilation works well.......Too much warmth = BOOM, BTW. Were you re-using bottles by chance? Just wait for the fallout to finish, enjoy the survivors, try again. it was in the fermenter for 9 days, and I used 1/3 of a teaspoon of sugar to carbonation. The bottle are bundy ginger beer bottles, and I had them in the pantry :dance:. good thing I had a lid on the box. I would say, I have 3 left out of 2 cartons Chris Report
August 16, 200818 yr comment_268508 Had they stopped bubbling for at least 24 hours before you bottled it? If not, your problem is under fermentation/over sugaring Essentially the same thing when it comes to bottling too soon........ Clean up, try again, Good luck. Report
August 17, 200818 yr comment_268530 I open the box about 3 bombs left Chris You got balls to open that box man... :dance: That sucks, oh well those 3 bottles will taste extra good now. Lol Report
August 17, 200818 yr comment_268553 hehe I remember this happening once when I was a kid on Flinders Island. Dad had a whole heaps of ginger beer longnecks in the shed and we had a 40 odd degree day. Made a hell of a mess as they were just stacked on a shelf. They'd been there for a few weeks with no issues, just all it took was a hot day. :dance: Report
August 21, 200818 yr comment_269535 I open the box about 3 bombs left Chris jeez look at the shards in the side of the foam! good thing they where in a box. my uncle makes his own beer and has never had any problems. Edited August 21, 200818 yr by KEhendo Report
August 24, 200818 yr comment_270012 should use last 3 as hand grendes. has happened to me. it was only a few bottles though. the rest of the bottles tasted shit thoufgh, still got 20 bottles of it sittin around Report
August 26, 200818 yr comment_270398 Haha, man I thought exploding HB was a thing of my Dads generation, I've never had a problem. Haven't done a Ginger beer though. If you only ran 1/3 a tsp then you must have bottled before fermentation was complete. I dunno how cold it gets in Perth, but if you are getting down to mid-low teens, then you'll most likely need more than 9 days fermentation. Cold Wort temperature will really slow the brew process right down. I've left beer in the fermenter for 6 weeks with no issues. Once the process has begun, you can leave it for ages. If you're not sure, get a hydrometer and you can measure alcohol content to determine if its good. Also, for colder weather, get a Lager yeast instead of an Ale yeast, it will run at lower temps much better. Most kit yeasts are a hybrid or ale yeast. I'm about to brew up a nice tasty Lager for the summer - full malt baby here we come! Also - those bundy bottles are pretty thin, try chase up some really old thick Longnecks. Only other Exploding Beer experience i've heard of was when my mate's mum told him heat would sterilise the bottles - pity it messed up the temper of the glass too! BOOM! haha. Report
August 26, 200818 yr Author comment_270440 pttttttf, the hell with beer, I'm just gonna get a still. (make some rocket fuel) Any one powered a car with ethanol? (One for you, one for me.....) Chris Report
August 28, 200818 yr comment_271055 nope but planning to tune mine for it down the track. Was going to just buy bulk ethanol rather than distill it though haha. Report
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