No bottle bombs yet but I bottled a dry irish stout two days before new years, been sat in food-grade plastic buckets for a shade over three weeks. Gravity was the same for the last week but a pellicle formed over both buckets in the last week, but hey its an irish stout so it should have a sour bite right? OG was 1.051 and it finished up at 1.022. I mashed high and figured given the 2# carahell and nearly 3# roasted malts this was probably not a stuck fermentation but as far as it was going to go. Two weeks after bottling I tried one which was great but a touch sweet, still needing time to condition so a week later I tried one, perfect. Week later I try one and it goes off like a rocket when I pop the cap, same again with another one. Obviously some sugars are getting munched up by something. Will this just be the yeast and it should be as carbed as it will get or could it be the infection which will continue to eat until there's nothing left or it ends up painting the inside of my spare/conditioning room with my beer? I'm going to get this in the fridge after I clean it tomorrow but I'm more interested to know what kicked fermentation off again since I've not had this problem before after 100+ batches.