Bottle bomb in the making?

Discussion in 'Homebrewing' started by SaintBenedict, Nov 7, 2012.

Thread Status:
Not open for further replies.
  1. SaintBenedict

    SaintBenedict Crusader (457) Nov 10, 2009 Pennsylvania

    While bottling my double stout, I accidentally drew up some of the trub through the siphon and into the final 12 oz. bottle. Now, about a half inch of trub that has settled at the bottom. As I understand, trub is essentially hop sediment, yeast cells, proteins and other break matter. However, is it possible that there is enough active yeast in such a considerable amount of trub to cause a potentially dangerous overly-carbonated bottle? Furthermore, any thoughts about how that much trub will potentially affect the flavor of the stout? Fortunately, it's only one bottle, so it's not a huge concern. Nevertheless, I figured that it would be useful to know. I'm still relatively new at this, so I appreciate any helpful comments. Thanks!
     
    #1 SaintBenedict, Nov 7, 2012
  2. SaintBenedict

    SaintBenedict Crusader (457) Nov 10, 2009 Pennsylvania

    Neglected to mention that my OG was 1.062. After nearly four weeks in primary, I reached my target of 1.014. With that in mind, I figured that primary fermentation had pretty much ended. Not sure if this bit of information is used, but thought I'd mention it just the same.
     
    #2 SaintBenedict, Nov 7, 2012
  3. sarcastro

    sarcastro Savant (1,133) Sep 20, 2006 Michigan

    Shouldnt be a problem. Too much yeast does not cause bottle bombs, too much fermentables would. So if you added too much sugar for carbonation, or if you bottled the beer before it was done properly fermenting.
     
    #3 sarcastro, Nov 7, 2012
    bgjohnston and kjyost like this.
  4. mattsander

    mattsander Initiate (0) Feb 3, 2010 Canada (AB)

    Yeah you'll be fine. The terminal gravity is what would cause a bottle bomb, not an abundance of yeast.
     
    #4 mattsander, Nov 7, 2012
  5. SaintBenedict

    SaintBenedict Crusader (457) Nov 10, 2009 Pennsylvania

    Cool. Thanks for the feedback, sarcastro and mattsander. Much appreciated.
     
    #5 SaintBenedict, Nov 7, 2012
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Not sure I understand this statement. Overcarbonation causes bottle bombs, whether it's caused by infection, too much priming sugar, or by incomplete fermentation before bottling.
     
    #6 VikeMan, Nov 7, 2012
    bgjohnston likes this.
  7. malweth

    malweth Initiate (0) Aug 19, 2007 Rhode Island

    ^Not reaching terminal gravity is probably what he meant. In other words - too much fermentable sugars (from any source: priming or original wort).
     
    #7 malweth, Nov 7, 2012
  8. mattsander

    mattsander Initiate (0) Feb 3, 2010 Canada (AB)

    Yeah, I meant 'not reaching terminal gravity' or bottling before you met terminal gravity. I'm not an intelligent man.
     
    #8 mattsander, Nov 7, 2012
  9. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    Mark that bottle and use if for a tester to see how your carbonation went in a couple of weeks.
     
    #9 bgjohnston, Nov 8, 2012
  10. SaintBenedict

    SaintBenedict Crusader (457) Nov 10, 2009 Pennsylvania

    Will do, bgjohnston. Good advice. Thanks.
     
    #10 SaintBenedict, Nov 8, 2012
Thread Status:
Not open for further replies.