|Red Chile Chocolate on the left, Belgian on the right|
The best we can figure is that, in the fermentation process, the grains bubbled up and got stuck in the airlock which then didn't allow the pressure/gasses to release, so they built up and built up until the glass could no longer contain it and it exploded.
So, what's the lesson here? Well, we think it's don't over fill your carboy so your beer has room to dance! We're also thinking that we need to invest in a better airlock. Second lesson? Always keep your fermenting beer in a place where, if it does explode, humans and animals will not be harmed!
|Here is the exploded top and the airlock that was jam-packed with hop pellet residue|
Thank goodness it was in the garage and away from our cats and dogs when it exploded! Ugh...I don't even want to imagine...
Now, I wonder what our neighbors heard? Probably a pretty loud bang, you think? Geez...