Today, I'm bottling a Saison fermented with 3724. It's been at 1.004 for three days. (OG was 1.045.) I don't have enough heavy Belgian bottles to carbonate to 3+ volumes, so this batch will be carbonated to 2.75 volumes in standard 12 oz longnecks.
It's my first experience with such an extremely attenuative yeast. Gravity appears stable, but I'm curious--if the DuPont yeast woke up in the bottles, and brought the gravity down two more points to 1.002, would I be looking at slightly more carbonated bottles, or would the carbonation be excessive enough to create bombs?
What difference does two points make?