General Category > Kegging and Bottling

Bottles Bursting with Flavor

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morticaixavier:

--- Quote from: a10t2 on May 16, 2013, 09:24:36 AM ---
--- Quote from: morticaixavier on May 15, 2013, 08:04:47 PM ---it shouldn't get more carbonated with time unless you are using a wild yeast.
--- End quote ---

Even then, if it's getting more carbonated over time it's scenario #3.

--- End quote ---

true, even then there has to be SOME starch for those yeast to consume.

nateo:

--- Quote from: tygo on May 15, 2013, 04:54:31 PM ---How did the beers taste?  Any chance they were infected?

--- End quote ---

Since they're exploding, it sounds likely they're infected.

jeffy:

--- Quote from: nateo on May 16, 2013, 07:16:00 PM ---
--- Quote from: tygo on May 15, 2013, 04:54:31 PM ---How did the beers taste?  Any chance they were infected?

--- End quote ---

Since they're exploding, it sounds likely they're infected.

--- End quote ---
A clean beer will still explode if it's way over-carbonated.  My vote goes to bottling too soon.

nateo:
Just given the time frame involved, if it were only bottling them too early, they'd probably explode sooner. If it takes 6 months for them to explode, that sounds like a bug. If they exploded within 3 weeks, then I'd say too much sugar is likely.

Slowbrew:
I agree with everything said so far.  I'm guessing you didn't chill the bottles before he took them.  It might have kept them from exploding if they were really cold while he transported them.  They would still be over carbed but they might not have exploded.

Paul

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