Why do beer cans explode?
Why do beer cans explode?
Pop! The root cause of an exploding can is not the elevated temperature alone but also excessive carbonation. Excessive carbonation is typically caused by refermentation by yeast or spoilage microorganisms after packaging. The beer may be packaged at 2.5 vol, but it ends up at 4.0 vol over time.
How do you prevent refermentation in beer?
There are several factors that must be controlled in the brewery to prevent refermentation. First, and most obvious, is that all beer should be fully fermented at terminal gravity before packaging. During fermentation, a 1° Plato drop yields 2 vol of CO2!
How do you tell if a beer can has gone bad?
Over time, check for pressure and distension by simply squeezing the can by hand. Cans are rated to withstand common beer-carbonation volumes at elevated temperatures. Exploding cans are likely due to refermentation after packaging, which creates an initial increase in carbonation made worse with elevated temperatures.
How many Vols are in a can of beer?
The beer may be packaged at 2.5 vol, but it ends up at 4.0 vol over time. Small breweries are most at risk due to the use of mobile canning units, the packaging of unfiltered, unpasteurized beer (i.e., active yeast), and/or the presence of contaminating microorganisms.
