Anyone know the maximum safe level of carbonation for a bottle of beer? My wife really prefers a very dry highly-carbonated Belgian and I want to sort of experiment without bottle bombs waking me up in the middle of the night. Is 4.5 volumes of Co2 pushing it too far? Using Palmer's nomograph I think I'm looking at 8-9 ounces of corn sugar to prime. Before the priming sugar addition my FGs are getting to be around 1.008; that's with about 83% attenuation. Will conditioning at a lower temp decrease the chances of explosions? Not a question about beer style, by the way.