I brewed a double chocolate stout a while back and had the brilliant (yeah right) idea that I would prime with cherry concentrate. Here's the original thread: http://www.homebrewtalk.com/f14/prim...te-155872-new/
Anyway, long story short, I overprimed on accident. I ended up putting what amounts to 313g. of "sugar" (as it's listed on the nutritional info) into a 5.5g. batch. (As opposed to the recommended 128g. so I overprimed by a factor of about 2.5.) This will no doubt create bottle bombs after a while so I decided to bleed some pressure.
So just about 6 days into bottle conditioning I decided to bleed the pressure from the bottles by cracking the caps and letting them sit around for a while, then recapping them.
Turns out it's a good thing I didn't wait longer. The 12 oz bottles are just on the verge of becoming gushers, and I'm having to release pressure in stages otherwise I get a bit of foaming out the top. The 22 oz bottles are definitely gushers and I have to vent pressure without compromising the bottle cap too much so it stays relatively sealed even after I vent. The 1L flip tops are downright dangerous.
I poured one out to taste it... There is a lot of sweetness still (from the excessive amount of cherry concentrate I used to prime it). A lot of front end cherry flavor and smell, and a pretty serious cherry finish. The roasted malt is nearly impossible to detect but the chocolate is there. It's too sweet for my taste, but I'm hoping that will change as it finishes conditioning.
Do you guys think venting pressure once during bottle conditioning is enough?