I used my Beer Machine fermenter for a partial grain\extract recipe the LHBS guy prepared. It was a Stout that he specially weighed out to meet the Beer Machine's 2.5 gallon volume.
I experiemented a little bit as the fermenter has a pressure gauge on it and at six days the air release valve stopped bubbling. The gauge showed about 12psi. I put the keg in my fridge and let the coldness (40-42°) help absorb some of the CO2. When the gauge returned to zero I was at something like 8 days.
I pulled it from the fridge and returned it to room temps (70-74°) Low and behold the pressure went back up and the air release valve started bubbling again. I let this obvious un-stuck fermentation go and when it stopped the psi was at 12 again, so I returned it to the fridge and by today it was at 1 or 2 psi. I decided to bottle.
Here's the dillema, I tried a few ounces on Sunday while the pressure was high and it was wonderful! Head, carb charater etc. Tonight, I took out my pre-packaged corn sugar (pre-packed for full batch) and measured it out. It was 200ml, remembering the natural carbonation, I not only cut it in half (100ml) but shucked some more to make it 75ml.
Added all to my bottling bucket (after a boil in 1/2 cup water) and racked my beer. As it racked I became "frighfully" aware that the beer had a considerable amount of carb. I crossed my fingers.
What do you all think, do I have 23 bottle bombs sitting? I have them in boxes, with towels, yard bags etc to protect and serve. The bottles are filled to within ±1inch of the lip. Best bet? Please join me in "willing" these gems to stay quiet.
Thanks for any input...