Overcarbed

amartin · Post by **amartin** » Sat May 31, 2014 12:24 pm

Hey all,

I bottled up 10 gallons of weizen on Tuesday, thinking it was 12, and so now they have 20% more priming sugar than I planned (.9 cups white sugar/5 gallons instead of .75). Because it's weizen, the extra carbonation might work in my favour, but I'm a little concerned about the bottle pressure. I opened a grolsch bottle of one last night to test it out, and it was a a good carbonation level, but it had only been 3 days at that point. I've since moved them into the crawl space where it's cooler, but am I going to have a problem? They're different size bottles, a lot of regular 341s, some half litres, some bombers and a few grolsh bottles.

Post by **mr x** » Sat May 31, 2014 12:33 pm

Grolsh bottles for sure will hold an incredible pressure, but if you run into problems, keep them cold as possible, and very very cold before you pop them. And use a big glass.

amartin · Post by **amartin** » Sat May 31, 2014 12:40 pm

Do you think my other bottles will explode?

Post by **mr x** » Sat May 31, 2014 1:38 pm

Anybody's guess there....

amartin · Post by **amartin** » Sat May 31, 2014 1:42 pm

It'll be an experiment then. I'll open one tonight.

gm- · Post by **gm-** » Sat May 31, 2014 1:55 pm

You could always try to pasteurise the bottles to kill of the yeast if you are happy with the carb level as it is. Might be a lot of work for 10 gal though

GAM · Post by **GAM** » Sat May 31, 2014 2:35 pm

Open them and reseal them to let some carb off. Not ideal but better than a glass bomb.

Sandy

amartin · Post by **amartin** » Sat May 31, 2014 3:05 pm

Maybe I'll do that. I'll see how they are today.

GuingesRock · Post by **GuingesRock** » Sat May 31, 2014 3:12 pm

Do you have room in a fridge for them to shut them down?

amartin · Post by **amartin** » Sat May 31, 2014 3:15 pm

It's below normal right now, I'll check it everyday until next week sometime.

amartin · Post by **amartin** » Sat May 31, 2014 3:15 pm

But no, no fridge. My crawl space (at the moment) is in the fifties though, so it should shut down there.

Ladd · Post by **Ladd** » Sat May 31, 2014 6:33 pm

I doubt you'll have any bottle bombs unless it wasn't at terminal gravity before you bottled it. I often use a cup of white sugar for five gallon batches of my light beers and I have never had a bottle explode.

amartin · Post by **amartin** » Sat May 31, 2014 11:27 pm

Ok, maybe it'll be ok then. It was fermented for two and a half weeks and at 1.011, so it's probably done.

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