That might be part of the problem, but it also smelled like beer gone bad, so, Contamination City, Population: My Beer. I'm going this Wednesday to get more supplies, though.
waking up to the sound of another bottle breaking is a terrible thing.
I doubt it'll save the batch, but I put everything back in the Carboy to let it ferment a tad more. as I opened each bottle, the "beer" foamed mightily. so, at the very least, I'll stop getting beer on my floor.
Maybe you over primed it? I think it is a goner though. Don't be afraid to try it. It will help you problem solve in the future.
I'm not so much upset that my batch went bad as I am that it woke me up before 7 this morning.
There are ways to make use of a bad batch of beer:
1. Dump it in a composter.
2. Add a "Mother of vinegar" to turn it not malt vinegar.
3. Distill it to practice the art.
4. Depending on the nature of the "bad beer" odor and taste you could add a lambic culture or just declare it a lambic. Lambics often take a year or more to age to drinkability.
5. Reduce some of it to a syrup on your stove and blend it into a chocolate ice cream recipe. This works nicely for beers that are sour, but not rotten. An undrinkable sour beer becomes a great chocolate stout ice cream this way.
6. Add oak chips. You'd be amazed what flaws can be rectified by a few weeks to a few months on some oak chips.