Ok so I went ahead an capped the last bottle which was only half full. In addition this bottle sucked out a considerable amount of trub. I am well aware of the issues with CO2 production and potential bottle bombs with half filled bottles / oxygenation etc etc. this was purely an experiment bottle to open in a week and see how the beer tastes.
However I looked at it today, less than 24 hours after bottling and it has a full mini krausen and visible active fermentation in the bottom, visible co2 production (I prime bottles with sugar)
So why has this happened? Did the excess trub being sucked in have a whole lot of yeast that have just gone nuts with the extra sugar? Or is it something to do with the extra headspace. Also.... How long do I have before I should crack this experiment before I really risk a bottle bomb?!
However I looked at it today, less than 24 hours after bottling and it has a full mini krausen and visible active fermentation in the bottom, visible co2 production (I prime bottles with sugar)
So why has this happened? Did the excess trub being sucked in have a whole lot of yeast that have just gone nuts with the extra sugar? Or is it something to do with the extra headspace. Also.... How long do I have before I should crack this experiment before I really risk a bottle bomb?!