Hey folks. Long story short I carbed a raspberry wheat into 500ml Grolsch bottles with around 5.8ozs (ballpark as my notebook isn't at hand at the moment) of dextrose per the calculator located here:
TastyBrew.com | Homebrewing Calculators | Botting Priming Calculator
Bottled Nov, 20th.
I opened the first bottle on this last sunday (the 24th) and the carb was perfect. Highly carbed, but not overly so.
Opened two today and they were over carbed. They were in the fridge maybe 18 hoursish prior to opening.
My main concern is them continuing to carb and become bombs. Is there a way to know if I have to open them to vent, or if they'll stay at this level?
It's fantastic beer that I'm already planning a second batch on, I just used too much sugar is all. (I used the number tasty brew spit out, but as I was making up the solution, my intuition was telling me it was too much...and it was)