Did i make beer or Champagne??

[501]

if theyre gushers, chuck em in the fridge.

[yardglass]

Thanks Oliver

That pdf is quite frightening

I've got all the bottles in the garage at the moment in a cardboard box with a sheet over the top to contain the flying glass

I'd say I've had about 10 bottles explode (of about 40 - there was a combination of longies and stubbies)

I'm not in the mood to lose and eye or have a finger severed

What am i best off doing?
Chucking the batch? or Letting it sit?
None of the bottles from the batch which I've put in the fridge have exploded.

I am also concerned that the bottles may have been overstressed by the pressure and if used again may shatter.

Would I be right to leave them in the box as long as possible and then tranfer them into the fridge - where the cooler temps should reduce the likelyhood of explosions?

Also as a side note - the ones I have tried have been really ordinary.

damage,
no-one's mentioned it and i'm not sure if it would solve your problem, but, is there a safe way you can release a bit of pressure by slightly prising the caps just enough to make them a bit more stable ?

yardy

[steveo]

Just did my first Coopers Cerveza. Very strange phenomenon. Been in the primary for 16 days. Started at 1043. Been stuck at 1012 for at least a week and still tastes really sweet. I mean 'it hurts my teeth' sweet! Not game to bottle it, I think it's not 'finished'. I might go and get another yeast tomorrow. See if I can bring it down some more.

[yardglass]

steveo,
why not just rack it ?, that normally gets things moving.

[Ed]

Reckon yard might be right. I had no aparent activity in my lager. Racked it and off she went again, no worries.
Cheers, Ed

[501]

the cooper's cerveza don't come with the dodgy dry enzyme

[Oliver]

What am i best off doing?
Chucking the batch? or Letting it sit?
None of the bottles from the batch which I've put in the fridge have exploded.

damage,
no-one's mentioned it and i'm not sure if it would solve your problem, but, is there a safe way you can release a bit of pressure by slightly prising the caps just enough to make them a bit more stable ?

yardy

Make sure you put them in the fridge first, as this will reduce the pressure. You can either prise up the caps a bit to let the pressure out then let them down again, or recap. I've done the former before and it works fine.

Make sure you at least wear eye protection when you're doing this.

Oliver

[wiggins]

A bloke from the local HBS told me to crack the seals on bottles i thought were suspect and release the gas then put them back through the capper.Haven't had to do it yet, but you're situation lends itself to this method of stopping the bottles from exploding.