The brewmaster praised him and said, "There's a little bit of him in every bottle".

Maud Dib: The brewmaster praised him and said, "There's a little bit of him in every bottle".

Aaaaaaaaaaaaaaaand we're done here.

No, even then.

Top ten on my "ways to go".

Jesus, I read that actual headline after clicking the link as "Redneck Employee..."

If Family Guy has taught us anything about working in a brewery, it is that it is horribly unfunny and filled with the mentally retarded.

it's the terror of knowing
what this world is about
watching some good friends
getting hit by metal shrapnel from a keg full of beer
UNDER PRESSURE

Any Laverne And Shirley pix to share?

See, you gotta put the mice in the bottles when they're babies.

Broken regulator or guage? I carbonate my kegs to 30psi, but they have a warning label not to exceed 130psi. I can't imagine how many psi need to be dumped into a keg to split it with that force.

You know that brewery makes 10,000 bottles of beer a day. I drink 45 of them, and I'm the asshole!

Kwai Lo: Broken regulator or guage? I carbonate my kegs to 30psi, but they have a warning label not to exceed 130psi. I can't imagine how many psi need to be dumped into a keg to split it with that force.

131, I'm guessing.

rick21n: [i.imgur.com image 496x457]

That beer is delicious. I wish I could get some.

Finds this news very alarming.

Our brewery's pressurized air system is about 60psi, and that doesn't seem nearly high enough to cause a 1/2Bbl keg to fail... Wondering what happened.


But I will soon have insider knowledge of this incident and the effects will be drilled into my brain for many safety meetings to come.

I worked in a brewery for 2 years. If you think working in an alternatively hot and cold environment, consider lacerations that require stitches a normal workplace hazard, don't mind discovering new and alien molds and fungi, don't mind working with neanderthals who consider Larry the Cable Guy the heights of comedy, and generally don't care about skin eye nose or throat infections then yes working a brewery rocks.

The free beer was nice though.

Whiskey's too rough,
Champagne costs too much,
Vodka puts my mouth in gear
This little refrain
Should help me explain
As a matter of fact I like beer

Embden.Meyerhof: Our brewery's pressurized air system is about 60psi, and that doesn't seem nearly high enough to cause a 1/2Bbl keg to fail... Wondering what happened.


But I will soon have insider knowledge of this incident and the effects will be drilled into my brain for many safety meetings to come.

Try and share back when you do. My health and safety committee is my wife saying "now that doesn't look safe" to me in the driveway.

"Hope this man has a speedy recovery."

Ok, which one of you posted this in the comments?

Thanks for the R, guys. you know who you R.

The bung popped right out of the hole.

Isitoveryet: i currently have 3 empty carboys, it's a damn shame... damn shame.

Best get to work. The only reason I make the sammiches is becaused you are supposed to be making teh beer.

/BEER

A very long time ago, Letterman, when he was on during the day, did a segment called what happens whenyou overinflate things. He blew up a rubber raft, football, etc. and basically nothing exciting happened as the things quickly broke at the seams. Then he inflated one of those really cheap volleyballs that you used to see in gym class 25 years ago. Shiny plastic outside with nylon wrapping underneath. He must have inflated the thing to a couple hundred psi and nothing happened. He then starts bouncing the thing and when it hits the ground, it makes a "ping" sound, like it was made of metal. After about the fifth bounce the thing detonated lilke a bomb. Letterman probably needed a change of underwear afterward. That was the last time they did that segment.

Tried a quick Searh douldn't find a link to th elip.

As one who recently bottled an Anchor Steam clone with a little extra priming sugar, I'm getting a kick, etc.

Bottle bombs, and the resulting smell, are why I now keg. Nothing quite like coming home from a weekend away, and having to clean up a few gallons of beer from the floor. And walls. And ceiling.

UPDATE - HE DIED.


:(

Treygreen13:

Did you get a rocket, or an actual bottle bomb?

Nothing's exploded thus far, but i've got about two weeks yet to wait. The recipe actually calls for a little more than the usual amount, as the california common style is quite effervescent. I made sure to use strong high quality bottles rather than reusing cheap bottles from commercial beer, so it's not likely to be an issue.

Just learned the victim's name. Turns out I didn't know him. Unfortunate, nonetheless.

Treygreen13:
You'll be fine then. My first batch I worried so much that I'd get a bomb. Now I just follow the recipe and don't worry about it. I've only had a couple of foamers.

My first batch (cider) had the issue of most bottles being under carbed with a few becoming geysers as soon as opened. That taught me i need to be more thorough when mixing in the priming sugar, heh.

Epicedion: Treygreen13: Crap that reminds me I'm a day behind on putting my Golden Ale into secondary.

I have a decent British-style IPA ready to drink now (I was going for more of a bitter, but it came out rather hoppy). Next weekend I'm starting a Highland Gaelic Ale clone.

Just floated my keg of Amarillo Single Hop IPA. Work had me tied up lately, so I don't have a replacement brewed and ready. I think I'm going to do a Black IPA. I believe it is also referred to as Cascadian IPA, but isn't an official catagory. Anybody made on of those that could give me a proven recipe? I prefer all grain.

Kwai Lo: Bottle bombs, and the resulting smell, are why I now keg. Nothing quite like coming home from a weekend away, and having to clean up a few gallons of beer from the floor. And walls. And ceiling.

You're doing it wrong! Measure your priming sugar by weight, not volume, and always stir the priming sugar into your wort in the bottling bucket (gently). There is a priming sugar calculator available online (can't link to it since I'm at work) that takes into account the temperature of the beer, volumes of CO2 desired, and type of sugar used to prime. It's a good place to start if you're having problems.

I keep 5 taps flowing, but I still bottle certain styles of beer like Gueuze, Lambic, Trappist ales, etc. For those, there's nothing like a good bottle conditioning... Never had a bottle bomb, though.

Cortez the Killer: Epicedion: Treygreen13: Crap that reminds me I'm a day behind on putting my Golden Ale into secondary.

I have a decent British-style IPA ready to drink now (I was going for more of a bitter, but it came out rather hoppy). Next weekend I'm starting a Highland Gaelic Ale clone.

Just floated my keg of Amarillo Single Hop IPA. Work had me tied up lately, so I don't have a replacement brewed and ready. I think I'm going to do a Black IPA. I believe it is also referred to as Cascadian IPA, but isn't an official catagory. Anybody made on of those that could give me a proven recipe? I prefer all grain.

"Cascadian Dark Ale", as it were. Not a fan of the style, and have never brewed one, but I know it's basically a higher ABV version of a Black Ale, hopped like an American style IPA. Find a solid recipe for a Black Ale, boost the base malt (domestic 2-row I imagine) to obtain a higher O.G., and hop it like you would for your favorite IPA. I would recommend "hop bursting," which is where you don't add any hops until the last 15 minutes of the boil. Add hops every 5 minutes until knockout, and in quantities required to reach ~55-75 IBU (or whatever you usually shoot for).

You could also approach it from the other direction; start with your favorite IPA recipe, then add about 1-3% chocolate/black patent/roasted barley - depending on the character you're looking for. From what I've gathered, you're looking mostly for color, as a strong roasted character would clash with the hop forward nature of the beer. Another reason I don't like that style....

Kwai Lo: Bottle bombs, and the resulting smell, are why I now keg. Nothing quite like coming home from a weekend away, and having to clean up a few gallons of beer from the floor. And walls. And ceiling.

Not an excuse to keg. I have brewed for five years, bottles only, & have never had a bottle bomb. As long as I check my FG and don't overprime, I don't ever plan on it, either. This is not a random event, there is science involved.

As has been alluded to in at least one post in this thread, overinflation (of___________) can be lethal. Had a kid in the high school I taught in who worked in a gas station after school. One day he was changing a tire on a truck wheel with a detachable rim. The rim wasn't put on correctly, and he didn't position it safely, and the rim blew off. Killed him instantly.

rico567: Kwai Lo: Bottle bombs, and the resulting smell, are why I now keg. Nothing quite like coming home from a weekend away, and having to clean up a few gallons of beer from the floor. And walls. And ceiling.

Not an excuse to keg. I have brewed for five years, bottles only, & have never had a bottle bomb. As long as I check my FG and don't overprime, I don't ever plan on it, either. This is not a random event, there is science involved.


There is science involved, you're correct. Some of that science includes glass defects (checks, blisters, inclusions, cold bright lines, stones, bird swings, etc etc etc etc) all of which can lead to.... bottle bombs. I see it (hear it, actually) every day.

Do the "science" the right way, but also protect yourself.

Bruxellensis: Cortez the Killer: Epicedion: Treygreen13: Crap that reminds me I'm a day behind on putting my Golden Ale into secondary.

I have a decent British-style IPA ready to drink now (I was going for more of a bitter, but it came out rather hoppy). Next weekend I'm starting a Highland Gaelic Ale clone.

Just floated my keg of Amarillo Single Hop IPA. Work had me tied up lately, so I don't have a replacement brewed and ready. I think I'm going to do a Black IPA. I believe it is also referred to as Cascadian IPA, but isn't an official catagory. Anybody made on of those that could give me a proven recipe? I prefer all grain.

"Cascadian Dark Ale", as it were. Not a fan of the style, and have never brewed one, but I know it's basically a higher ABV version of a Black Ale, hopped like an American style IPA. Find a solid recipe for a Black Ale, boost the base malt (domestic 2-row I imagine) to obtain a higher O.G., and hop it like you would for your favorite IPA. I would recommend "hop bursting," which is where you don't add any hops until the last 15 minutes of the boil. Add hops every 5 minutes until knockout, and in quantities required to reach ~55-75 IBU (or whatever you usually shoot for).

You could also approach it from the other direction; start with your favorite IPA recipe, then add about 1-3% chocolate/black patent/roasted barley - depending on the character you're looking for. From what I've gathered, you're looking mostly for color, as a strong roasted character would clash with the hop forward nature of the beer. Another reason I don't like that style....

A local pizza/brewpub in my area brewed a beer they dubbed a "Black IPA" that I really liked, which is why I am considering brewing one. It was about 8% ABV. It definitely had a dark roasted character, but I wouldn't call it super strong. To be honest, it tasted quite similiar to a Mikkeller Beer Geek Breakfast clone I made, except with a bit more bitterness. Maybe I should just do that one again....it was delicious.

This "hop bursting" you speak of, I've never done before. It would seem that you would need a significantly higher amount of hops to achieve the target IBU, especially if you are looking for anything higher than 55 or 60. What is the advantage of this? Is it more of a aroma punch than actual bitterness?