In article ,
George Shirley wrote:

My folks were around during prohibition and I remember my mom talking
about making beer and crown capping them but don't know any details
about them. I would suspect that if you bwb'ed or pressure canned
something with a crown cap it would explode or do something equally
destructive. Suspect the glass would give before the lid blew off. Mom
also talked about having a case of freshly bottled beer blowing up while
the ladies aid from the church was visiting and how embarrassing it was
until one old lady mentioned it had happened to her.

yah. having made a goodly amount of beer, I've heard a lot of stories of
that happening. You have to be VERY careful about how much sugar you add
to the beer before bottling (after fermentation is completed and before
bottling, a little fructose is mixed into the beer, which is then
immediately bottled; the yeast then carbonates the beer in the bottle).
If you make root beer, ginger beer, or some other drink that remains
sweet, you can't (or shouldn't) use beer bottles. Since the yeast will
keep on fermenting so long as there's sugar, and the sweet-when-consumed
drinks have a LOT of sugar, you get bottle bombs. The safest
recommendation is to use PET bottles (i.e., plastic soda bottles); I
can't imagine using those for BWB, though.

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