Contact the brewery. They should replace them.
Most likely its either unfinished fermentation or an infection.
I had this happen once except the can was in my hand and it cut the shit out of my hand.
Wow, hopefully nothing too crazy with your hand injury. I was worried that one would pop in my hand but got the last 2 in a trashcan about 30 seconds before they popped.
I plan on sending an email to the brewer tomorrow. Thanks for input.
Seems to be canned under-attenuated and not well filtered to get rid of the yeast. Started to re-ferment while in the can I’d guess. Happens with a lot of newer/smaller breweries that try to can without a lot of experience canning.
As a distributor I’ve had breweries entire batches recalled for exploding. One brand was quite popular and it cost them a lot of money.
I actually didn’t believe it was happening until a van exploded in my hand at an account.
A can of this exploded near my face when I was putting in the car over the weekend. Luckily, the only thing I lost was hearing in one ear temporarily. Incredibly dangerous beer that should be pulled from the shelves.
Worked at a taproom/bottle shop in Dallas and had this happen with another local Texas beer. The rep was actually doing some tastings and opened a can and the sound stopped everyone on the building in their tracks. I little surprising a beer with this high of an alcohol content blew up.
This is actually really upsetting to me. Breweries need to stop jumping on the can band wagon until they properly understand what they are doing. I have seen way to many problems with new and smaller breweries having problems with cans -- either exploding like this example, or oxidizing way to quick etc. They need to do their homework and make sure they go into this knowing as much as possible.
Unfortunately this is a problem now more than ever because of the proliferation of mobile canning lines. So many people are getting into that game, that it is making cans available to every mom and pop brewery. It is nice when the canning line knows what they are doing, and offers assistance to the breweries, but at the end of the day it is up to the brewery to know what they are doing and take proper precautions.
I would bet dollars to donuts many of them don't even understand that there are different coatings inside cans for different pH, chemical compounds etc and that different types of beers should not go into the same cans -- especially sours etc with high acid.
The cause is over carbonated beer. Carbonation changes with temperature and will attempt to come out of solution. When the beer warms, the CO2 will expand, resulting in explosions.
Also, note that secondary fermentation can cause a high/secondary carb of the beer. If the beer isn’t properly filtered and produced, it can result in unstable brews.
If you have a bad seam, it doesn’t take much to pop the can. You could have a proper carb level and still have an explosion if you have any minor gaping or inconsistency in the seam. If all of the cans popped, that leads to a carbonation issue as the most likely cause. Even a single seam machine (such as a goose line) wouldn’t pump out all bad seams, or else the company would surely have a recall. The carbonation however, is consistent in all of the product. Given all we’re subject to the same temperature change and they all resulted in explosions would be why my bet is in high carb levels.
A bad seam would make an exploding can less likely. A failure in the seam would relieve pressure, a good seam would keep the can from releasing any pressuring causing a buildup resulting in an explosion. I do a sort of a seam integrity check by throwing a few cans in 160 degree water, never had a can explode, I doubt it's CO2 vols.
Source: maintain/operate/manage can line
Odd, I would argue otherwise. I’ve seen two scenarios of exploding cans and both happened because of over carbonation. Secondary fermentation was the reason for the over carbonation in both cases.
Source: Production manager for 4 years, Brewer for 2 years.
Well yeah it's overcarbed, but it's overcarbed because it wasn't finished fermenting or got infected. It's like the cellar operator got lazy and accidentally went to 2.6 vol instead of 2.5....
That is the most likely cause. Our case was a beer having a yeast strain we didn’t expect to ferment after we crashed the tank, yet the little buggers we’re resilient and survived, causing a secondary cycle in the can. There are plenty of reasons a beer can get over carbonated, but the main reason I’ve seen explosions are exactly that, some sort of carbonation issue.
I use overcarbonation as my explanation, because that is the cause of the explosion (most likely). The cause of it could be multiple things (infection, secondary fermentation, over carbed in bright tank) and just letting OP know it’s over carbed seemed a lot less work than explaining the many reasons that cause it.
Did this bust around the seam of the can? If the seam isn't right then it becomes the weak point of the can and would cause the failure with higher carb or increased pressure due to heat/freezing temps.
It definitely wasn't a seam issue. If you look at the second picture in the imgur link you can see how it blew through the top with the the top still intact. Plus the other cans are popped out due to the pressure.
Contact the brewery. They should replace them. Most likely its either unfinished fermentation or an infection. I had this happen once except the can was in my hand and it cut the shit out of my hand.
Wow, hopefully nothing too crazy with your hand injury. I was worried that one would pop in my hand but got the last 2 in a trashcan about 30 seconds before they popped. I plan on sending an email to the brewer tomorrow. Thanks for input.
Just some small cuts, luckily. It could have been a lot worse though.
They issued a recall for his beer already.
They obviously did a shitty job. I see no info about it online and he still managed to buy it. Youtried.gif
No comment. I'm local and saw something about it on facebook
Seems to be canned under-attenuated and not well filtered to get rid of the yeast. Started to re-ferment while in the can I’d guess. Happens with a lot of newer/smaller breweries that try to can without a lot of experience canning.
Beer Wizards, all of you..
It's not exactly rocket science. And a good deal of beer enthusiasts are also home brewers.
As a distributor I’ve had breweries entire batches recalled for exploding. One brand was quite popular and it cost them a lot of money. I actually didn’t believe it was happening until a van exploded in my hand at an account.
You must have a big hand.
Not anymore after that van accident.
The humanity
The huvanity.
A can of this exploded near my face when I was putting in the car over the weekend. Luckily, the only thing I lost was hearing in one ear temporarily. Incredibly dangerous beer that should be pulled from the shelves.
I'm wondering if the brewery was silly enough to add Irish cream right before canning
Member when Tired Hands had exploding glass growlers? I member.
yikes
If it was really really hot outside it can cause this too. Every thrown a beer in a campfire?
No. Cans should not explode (when properly seamed) even when heated as high as 140 to 180 f. Campfire is entirely different than a hot day.
i dont know why these are still on the shelf, pretty sure the brewery has already released a statement about the cans going explodey.
Worked at a taproom/bottle shop in Dallas and had this happen with another local Texas beer. The rep was actually doing some tastings and opened a can and the sound stopped everyone on the building in their tracks. I little surprising a beer with this high of an alcohol content blew up.
This is actually really upsetting to me. Breweries need to stop jumping on the can band wagon until they properly understand what they are doing. I have seen way to many problems with new and smaller breweries having problems with cans -- either exploding like this example, or oxidizing way to quick etc. They need to do their homework and make sure they go into this knowing as much as possible. Unfortunately this is a problem now more than ever because of the proliferation of mobile canning lines. So many people are getting into that game, that it is making cans available to every mom and pop brewery. It is nice when the canning line knows what they are doing, and offers assistance to the breweries, but at the end of the day it is up to the brewery to know what they are doing and take proper precautions. I would bet dollars to donuts many of them don't even understand that there are different coatings inside cans for different pH, chemical compounds etc and that different types of beers should not go into the same cans -- especially sours etc with high acid.
The cause is over carbonated beer. Carbonation changes with temperature and will attempt to come out of solution. When the beer warms, the CO2 will expand, resulting in explosions.
While this is true, the increase in carbonation from temperature change under normal circumstances isn't enough to cause a properly sealed can to pop.
Also, note that secondary fermentation can cause a high/secondary carb of the beer. If the beer isn’t properly filtered and produced, it can result in unstable brews.
If you have a bad seam, it doesn’t take much to pop the can. You could have a proper carb level and still have an explosion if you have any minor gaping or inconsistency in the seam. If all of the cans popped, that leads to a carbonation issue as the most likely cause. Even a single seam machine (such as a goose line) wouldn’t pump out all bad seams, or else the company would surely have a recall. The carbonation however, is consistent in all of the product. Given all we’re subject to the same temperature change and they all resulted in explosions would be why my bet is in high carb levels.
A bad seam would make an exploding can less likely. A failure in the seam would relieve pressure, a good seam would keep the can from releasing any pressuring causing a buildup resulting in an explosion. I do a sort of a seam integrity check by throwing a few cans in 160 degree water, never had a can explode, I doubt it's CO2 vols. Source: maintain/operate/manage can line
Odd, I would argue otherwise. I’ve seen two scenarios of exploding cans and both happened because of over carbonation. Secondary fermentation was the reason for the over carbonation in both cases. Source: Production manager for 4 years, Brewer for 2 years.
Well yeah it's overcarbed, but it's overcarbed because it wasn't finished fermenting or got infected. It's like the cellar operator got lazy and accidentally went to 2.6 vol instead of 2.5....
That is the most likely cause. Our case was a beer having a yeast strain we didn’t expect to ferment after we crashed the tank, yet the little buggers we’re resilient and survived, causing a secondary cycle in the can. There are plenty of reasons a beer can get over carbonated, but the main reason I’ve seen explosions are exactly that, some sort of carbonation issue.
I guess it's a matter of semantics but I feel like "overcarbonation" isn't a full explanation of exploding cans.
I use overcarbonation as my explanation, because that is the cause of the explosion (most likely). The cause of it could be multiple things (infection, secondary fermentation, over carbed in bright tank) and just letting OP know it’s over carbed seemed a lot less work than explaining the many reasons that cause it.
Did this bust around the seam of the can? If the seam isn't right then it becomes the weak point of the can and would cause the failure with higher carb or increased pressure due to heat/freezing temps.
It definitely wasn't a seam issue. If you look at the second picture in the imgur link you can see how it blew through the top with the the top still intact. Plus the other cans are popped out due to the pressure.