Fill in the blank.
I've apparently created both. The "Mexican Creveza Lager" aka: "Corona Clone" lagered great this fall. It turned out so well that I chose to bottle it instead of keg it, so I could share with friends.
When bottling, I added the requisite 3/4 cup of corn sugar. The brew had been through so many mishaps and frozen-carboy adventures that I decided the yeast was probably either dead or mostly-dead, so I added fresh yeast.
Apparently I was right about the yeast being dead. My theory is that a lot of unfermented sugars have suddenly fermented along with the 3/4 cup corn sugar. Several of these have exploded after 3-4 weeks of aging. They're sitting in the garage now, chillin' like little exploding villains. On the bright side, it's carbonated well!
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