

Jimbob wrote:So earlier this year I brewed a German Pilsner. I had racked the wort to a carboy and was letting it cool a bit before pitching. It was sitting a small chest freezer. I had my yeast in a 2000ml erlenmeyer flask and barely tapped the flask to the top of the carboy when pitching. It was seriously a light tap and the carboy collapsed.

HighCountry wrote:Holy shit...how hot was the wort when you pitched it? Looks like the Australian method of pitching boiling wort to sanitize the carboy and then cool it. Only you have to gradually heat the carboy up first or else...well, this happens.


Jimbob wrote:The wort was actually around 60 when I racked it into the carboy and around 45 when I was pitching the yeast. It was just hitting a sweet spot on the carboy.

HighCountry wrote:Jimbob wrote:That's insane. I did not know that was possible. Maybe there were some cracks started that you hadn't noticed? I'm trying to convince myself that the sweet spot thing isn't possible, as I still have a few glass carboys left that I haven't (a) dropped or (b) pitched boiling wort into like a moron.
I've mostly switched to fermenting in converted Sankes, which are almost worth the hernias I get from throwing them around. That will be my next horror story post, no doubt. Intestinal Ball Sac Stout. Or something.

HighCountry wrote:I've seen the beer bottle trick cause the bottle to foam over, obviously, but never to explode...but I guess your carboy was a closed system at that point. I suppose you're using those sweet ass diamond erlenmeyer flasks...
Jimbob wrote:hand blown by one eyed strippers with bullet wounds

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