Reading this thread I just tried to twist the caps on an apricot ale that has been quite slow to carbonate for me...started to dig into my hand. When I went back with a towel and a vice like grip it broke the seal and made a hiss. If it is REALLY
hard to twist with a towel I would think you are okay but we're talking in relative terms.
I poured that bottle, it has a lovely mouthfeel and carbonation at room temperature, which confuses me since I thought carbonation was better after chilling and forcing CO2 back into solution with the beer. It also has this lovely, almost belgian flavor (I'm still quite a noob and don't know in belgians if that is phenols or esters) with just a hint of apricot, which may just be the was the apricot shows through for me. It fermented at 66 with S05
Zero head but I'm tempted to drink the rest of them warm. Scariest part is I thought I over primed these, 4.5 oz corn sugar as I thought I had closer to 5 gallons but only ended up with a tad over 4 in the bottling bucket, and I bottled them on 7/24.