Comments on: Fermentation Friday: Homebrewing Horror http://www.brainardbrewing.com/blog/?p=371 Changing the World One Beer at a Time Mon, 09 Aug 2010 12:15:11 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Keith Brainard http://www.brainardbrewing.com/blog/?p=371&cpage=1#comment-1538 Keith Brainard Sat, 01 Nov 2008 10:28:21 +0000 http://www.brainardbrewing.com/blog/?p=371#comment-1538 Good point... I had never thought of it that way. Never had a bottle bomb, and hopefully never will. I take that back. One time I had a yeast culture in a bottle that I took in a very sloppy way, just pouring some of the yeast from the bottom of an old batch in a bottle. These bottles sat around for a long time. Then one accidentally dropped. As soon as it hit the ground, it exploded and shattered into a million pieces. I still find bits of glass and clumps of yeast around the beer fridge. That is not an experience I wish to repeat, especially not for 48 bottles! Good point… I had never thought of it that way.

Never had a bottle bomb, and hopefully never will.

I take that back. One time I had a yeast culture in a bottle that I took in a very sloppy way, just pouring some of the yeast from the bottom of an old batch in a bottle.

These bottles sat around for a long time. Then one accidentally dropped. As soon as it hit the ground, it exploded and shattered into a million pieces. I still find bits of glass and clumps of yeast around the beer fridge.

That is not an experience I wish to repeat, especially not for 48 bottles!

]]> By: Damon http://www.brainardbrewing.com/blog/?p=371&cpage=1#comment-1535 Damon Sat, 01 Nov 2008 02:00:00 +0000 http://www.brainardbrewing.com/blog/?p=371#comment-1535 I think you got lucky. If you had restarted fermentation in the bottle with all that sugar you would have had beer bombs. It sounds cool, but I wouldn't want to clean up a case of exploded beer. Whenever I have problems with a strong beer I add Champagne yeast. It's a lot more tolerant of alcohol and it isn't strong flavoured. I think you got lucky. If you had restarted fermentation in the bottle with all that sugar you would have had beer bombs. It sounds cool, but I wouldn’t want to clean up a case of exploded beer.

Whenever I have problems with a strong beer I add Champagne yeast. It’s a lot more tolerant of alcohol and it isn’t strong flavoured.

]]> By: rob http://www.brainardbrewing.com/blog/?p=371&cpage=1#comment-1532 rob Fri, 31 Oct 2008 02:18:05 +0000 http://www.brainardbrewing.com/blog/?p=371#comment-1532 Hilarious. Yet terrifying. A perfect addition to this month's FF! Thanks for joining in. Hilarious. Yet terrifying. A perfect addition to this month’s FF! Thanks for joining in.

]]>