I made an all grain brew (small batch) about 8 weeks ago, it was a maple porter. The recipe did not come from Northern Brewer.
It required me to add maple syrup to the fermenter (maybe to the wort as well, I honestly don’t remember). I was also instructed to add maple syrup to the beer prior to bottling, instead of using priming sugar.
I bottled after 2 weeks in the fermenter, and then they have been in bottles ever since. After about 2.5 weeks, I had one bottle explode (devastating when you only have 1 gallon total). After about 4 total weeks in bottles, I drank one. I was using leftover Grolsch bottles, and the intense pressure inside the bottle blew the cap right off the bottle when I opened it, and then I had a foam fountain in my kitchen! Yesterday I found another bottle shattered in the basement.
I have figured out a method to still get about 99% of the beer into a glass and drinkable, but I am curious why this may have happened. Did I leave it in the bottle too long before moving to a cold fridge, thus allowing any yeast to still go to town on the sugars? Could it be that my maple syrup may have had too much sugar, thus when I added it as a priming sugar, it was high and created more pressure? This has never happened before, losing 2 bottles and having all the others create beer fountains, and if I did something wrong I obviously want to make sure to never repeat it. Any ideas?