this post was submitted on 25 Oct 2023
90 points (94.1% liked)
Homebrewing - Beer, Mead, Wine, Cider
2060 readers
38 users here now
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I heard somebody say that you're not a real homebrewer until you mop the ceiling. So, congratulations!
I just started brewing two months ago, so I am glad the brew gods decided to accept me so early!
Bonus points if you find the closet where you've put your bottles to ferment all sticky with shards of glass stuck in the door.
Damn. That has always been a fear of mine and sometimes I wonder whether I should be wearing a full suit of armor when transporting bottles from carbonation fermentation to the fridge for consumption. Never happened yet, but never know. Recently got into kegging to reduce this risk.
To be fair, it only happened to me once in the 7 years I've been brewing, and may have been due to a combination of factors: lack of experience, extreme carbonation, probably an infected bottle, maybe a weakened bottle. Even the other, intact bottles from that batch were massive gushers. It was also the first time I added fruit to a brew, so fruit particles contributed to the whole fiasco. The taste was fantastic tho.
I'd say, if you check that your fermentation is truly done before bottling, your priming is sensible and your bottles are squeaky clean and thoroughly disinfected, there shouldn't be any risks.