Bought qty. 2 4-packs of Oscar Blues Death by Coconut right before Christmas time. Drank 1, delicious!, and stored 3 of them at work under my desk at normal room temperature. Stored the other 4 in my "cellar" (purple steel cabinet downstairs) in my basement. The tops on all 3 cans at work started to expand to where they looked like they would literally explode any minute. Gave one to a colleague and his literally opened by itself and exploded on his desk. I opened one in a zip lock bag and it continued to foam until almost all of the beer was gone. I mistakenly left the other one under my desk over the weekend and one of my other co-workers heard it explode on its own the following Monday evening. Just went downstairs to sort some of my beers and the tops on the other 4 I have are starting to expand, and are now officially in pre-explosion count down. They have now been properly quarantined in a gallon zip lock bag and communication with their family members has been cut off. First question, anyone else experience anything like this beer or any other canned craft beer? Second question, does anyone know what might be causing this? Third question, how aggressive should I be in getting some resolution from Oscar Blues about this? I have e-mailed them twice now with absolutely no response. At $18.00 a 4-pack I guess I just wasn't up to just forgetting about it. Should I call the brewery or would I just get laughed at? Any help is much appreciated from those of you that may have experienced odd beer issues like this before. BTW, as I proofread this before posting, I can already see your sophomoric posts/jokes/puns coming from the highway in relation to words "expand", "foaming", and "explosion" written in this post. Keep them to yourself unless you absolutely can't help yourself! Thanks!
DbC hasn't lasted long enough in my fridge for this to happen. But it did happen with Copper Kettle's Mexican Chocolate Stout 22oz bombers. I shipped a case to a friend in Vegas. First several were fine. But after a couple months he opened quite a few and a fountain literally hit their ceiling. I mentioned it to CK and the brewer came up with some temperature change explanation. But that doesn't explain why the first ones were fine but they got more explosive as time went on, while they were all stored in the same environment. The next explanation I got from someone else was that they didn't "crash" the yeast enough and it kept fermenting in the bottle. Or something like that. I'm not a brewer so pick that apart as you wish. So I'm wondering if this is along the same lines. Maybe it's still carbonating in the can due to some yeast still doing its thing.
Ummm, yeah, just happened to two of mine tonight. They'd been sitting in a box in my office at normal room temp. Touched one and it made 4 popping sounds and the lid was about to give. Opened it in the sink and it still sprayed beer across the room. The other one I just barely touched and it exploded in the box. Still tastes good though, it's like a warm coconut brandy or something. Sigh.....
Yikes. Maybe this is why DbC hasn't hit retail yet. I heard they were considering it towards the end of last year. Hopefully OB will respond soon. In the meantime any DbC I get will be consumed immediately and friends around the country will be SoL.
Happened to a four pack of mine as well. I have another 4 pack from another batch that doesn't have any issues. At least not yet
I picked up three 4-packs in December and have kept them all in the fridge. Gotta preserve that adjuncty goodness! I haven't experienced any issues at all (again, they've all been kept cold). I'm down to one remaining 4-pack, and I'll check it out when I get home to make sure the cans are expanding.
I still have a can from their first batch last spring. I've opened 3 of them throughout the last year with no issues.
I would guess that there's a lot of residual yeast and it was warm enough for it to continue fermenting, creating more CO2 than the cans could handle. Another reason I refuse to cellar cans. Great for sessionable beers, but terrible packaging for long term aging...
Residual yeast won't keep eating unless the beer was packaged before reaching terminal gravity. Packaging a beer before it is done fermenting is some first time homebrewer shit. Now if the beer is introduced to a bacteria or wild yeast that can metabolize the sugars that Sacc yeast cannot it is entirely possible that these "bugs" can slowly eat away at the sugars that are left and create a long term bottle bomb, or hand grenade issue. I brewed an FBS clone at home that got infected via the coffee addition at bottling. Slowly over the course of 6 months it went from perfectly carbonated to a fountain.
Correct. You add a premeasured amount of sugar to the beer you are bottling to achieve a desired amount of carbonation, you don't just guess how close to finished your yeast is and throw it in a bottle and hope for the best. That would be silly.
