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MAX CUT 2 Circular Saw Crosscut & Miter Jig
Awesome looking project. Thanks for sharing and congrats!
SpacedOut - IRL Space Invaders with Drones
Upcycle hubcaps into clocks
How I ended up mopping the ceiling...
Pure White Background Photography Using Smartphone
Thanks for sharing, your bike looks wicked!
Automated all grain electric beer brewery for 100 €/USD
Nice, I recently had a bat try to move into my house... thanks for the tip
Reminds me of the time I made blackberry wine. The blackberries clogged up my airlock and the fermantation pushed the content up to the ceiling. I had to use bleach on the walls to remove the stains.
I have like a 10 foot ceiling in my kitchen, but if you think about it, it was in thermos and it was sealed and nothing could escape for an entire week, so pressure buildup from the sugar in the cheese reacting with the wheat in the macaroni had some devastating effects.
Great inadvertent pun:I grabbed the bottle opener and just barley touched the lid of the bottle when BOOM!
You might want to google "storage of yeast with distilled water"....It's a great long term method, and it takes up far less space. - johnny108
I did the same thing with a thermos and 2 week old all natural mac and cheese, except there was a little clip that holds a spoon on top and when it blew up the lid hit the ceiling and now it looks like there is a power outlet on the ceiling in my kitchen - werdna44
I had a similar, though more dangerous, experience with my pool chlorinator some years ago. Our pool filtration/heater system had an automatic chlorinator bottle for pucks which dissolved over time. I also had a bucket of chlorine pucks, some of which had broken down to a powder. To empty the container I dumped the powdered pucks into the bottle (which was contained in a shed, btw) and screwed down the lid. I had just stepped out the doorway when a blast like a bomb went off and I saw jagged shards of plastic flying across and beyond the diagonal corner of the 50' x 20' pool. I have no idea about the chemistry involved but I'm sure I would have been serious affected had I not had the shed wall between myself and the 'bomb'. DO NOT TRY THIS AT HOME. - James A.L
Brought back a slightly related memory. There is 6 years between my brother's birthday and mine. Not a good thing for the younger brother.I discovered a warm bottle of coke and shook it like mad. Then told my brother to open it and fix us an iced soda. - Jack Rodgers
It wasn't the bottle warming up a bit that set it off. Yeast is still active in the fridge, just slowed down but still working and building pressure. That's why if you don't pasteurize what you made and just put it straight in the fridge, they can start popping in there or you get bursters (not bottle breakers but everything fizzes out) when you open them.I know some people pasteurize by boiling bottles, with a towel at the bottom of the container to stop cracks as the bottles move but if you're hot water is hot enough, you can just do it in the sink. I only suggest this because it's all I've ever done and I've never had any popping bottles or bursters. My hot water runs around the upper 130s, so I put bottles in the sink and fill it up. Then every 5-10 minutes I check the temp, then drain some of the water and add more hot water. I keep doing it for around 30 minutes and once I get there I just let them naturally cool down in the water.While it may seem like more work than boiling, I can fit a whole lot more bottles in my sink than if I boiled them and I also don't have to risk heating a bottle up too much and then having it explode from the pressure while it's boiling or while I'm taking it out and accidentally tap it against something, setting it off. - Mister Weepers
Reminds me of an *event* I had while brewing a batch of beer in a big five-gallon glass carboy. Long story short, lots of hops clogged the too-narrow hose channeling the excess carbon dioxide off, and eventually the rubber bung popped with results much like you described. Hops EVERYWHERE in the spare bedroom. HOPS BOMB. I was finding hops on the underside of shelves for years. Now when I brew a batch of beer, the carboy is in the bathtub for that first super-active phase, shrouded under a black garbage bag. And the blow-off hose is *massive*. And don't bottle your mead too soon either. Hearing a *pop*FOOOOSH in the middle of the night is just unsettling. - Tenebrax
Great story! Glad you didn't get hurt. Apparently there was still some sugar of one form or another in the bottle. I believe yeast will stop fermenting when it runs out of sugar. At least, that's been my experience. I once brewed a batch of beer with some yeast that needed a higher temperature than I usually use, and didn't wait long enough for the yeast to eat up all the malt sugar. It took a long time for my (home) office to stop smelling like beer from the few burst bottles. I quickly chilled the unburst ones and drank that stuff up quickly. Opening those over-pressurized bottles was always an adventure. After reading all the comments I've just got to look up a ginger beer recipe. I tried making ginger-flavored beer, but it was horrible. - BruceG1
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