tonyolympia
Well-Known Member
Today, I'm bottling a Saison fermented with 3724. It's been at 1.004 for three days. (OG was 1.045.) I don't have enough heavy Belgian bottles to carbonate to 3+ volumes, so this batch will be carbonated to 2.75 volumes in standard 12 oz longnecks.
It's my first experience with such an extremely attenuative yeast. Gravity appears stable, but I'm curious--if the DuPont yeast woke up in the bottles, and brought the gravity down two more points to 1.002, would I be looking at slightly more carbonated bottles, or would the carbonation be excessive enough to create bombs?
What difference does two points make?
It's my first experience with such an extremely attenuative yeast. Gravity appears stable, but I'm curious--if the DuPont yeast woke up in the bottles, and brought the gravity down two more points to 1.002, would I be looking at slightly more carbonated bottles, or would the carbonation be excessive enough to create bombs?
What difference does two points make?