I bottled my first batch a few hours before the Super Bowl. It was a brown ale from an extract kit and it was in the primary for 4 weeks. I never could get my FG down to where it was supposed to be (1.012). It stalled out at 1.024. I swirled it and then moved it to a warmer room and it dropped to 1.020 and then remained at 1.020 for 4 or 5 days. I decided to bottle it and move on. My batch was 4.5 gallons and I used 4 ounces of priming sugar. So tonight I stuck one in the frig for 2 hours and then opened it out of curiousity. To my surprise it made the sound that a carbed beer makes when you open it. Could my beer already be somewhat carbed? Is it still fermenting in the bottles and should I expect some bottle bombs? I moved them to a safe place just in case. They've been stored at 64 degrees.
thanks
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