Originally Posted by orangemen5
I brewed a northern brewer bourbon porter ended with less water higher gravity. Expected og 1.065. My og 1.074. Danstar windsor yeast screwed me 50% attenuation ( never again) warmed fermenter , roused yeast, pitch on different yeast cake. Still have a fg of 1.033. Cant get it any lower. Is there a risk of bottle bombs if gravitas been stable for two weeks ??
I interpret that to mean that you have not bottled yet and that you have a 1.033 wort sitting in your fermentor -- right?
Assuming so, then you still have quite a bit of sugar in there, so if you get secondary ferm activity as a result of racking (pretty common), then maybe you will get bottle bombs or it might bottle condition and carbonate just fine depending upon how much ferm activity. You might try racking a bottle or two, with no priming sugar added, and let them sit to see what happens.
That's the problem with capped bottles, its hard to evaluate how the brew is progressing without some fancier gear. You could rack some to a flip top bottle or even a soda bottle and see how it does over a week or so. This way you can bleed pressure and decide whether or not to re-pitch or rack the remaining wort.
At about 1.033, or a bit less, the resulting beer of course is going to be rather sweet.