I'm still pretty confused about some stuff that happens when the beer is done fermenting. I guess my basic question is "how do I know I won't get bottle bombs"? But I'm looking for some more technical detail.
Yeast has an attenuation rating. I saw it described pretty well in this thread: http://www.homebrewtalk.com/f39/fina...estion-118851/
Yeast does its thing, and fermentation stops. Then I bottle, and add sugar again. For some reason, the yeast starts up again and I get carbonation. So I guess the first question is: Why didn't the yeast continue fermenting the original stuff before I added the carbonation sugar? What is the additional sugar doing that the beer couldn't?
The second question is: does adding the carbonation sugar kick the yeast active again such that it goes back to doing its thing on the original stuff that is still left to ferment in the beer? Does my FG drop again when the yeast is eating the sugar?
Third question: I've read about fermentation getting stuck, or people adding additional yeast to "dry out" their fermentation. How do you calculate an FG when you add this 2nd yeast? Is it based on the OG, or is it based on multiplying the attenuation percent against the gravity of the beer when you add the 2nd yeast?
Finally - is there anything else I need to know about to do my best to avoid bottle bombs, other than don't bottle until the FG is within the attenuation range? (and of course the other advice which is use kegs instead).
I think that's it.