I'm using a couple of calculators to get about 3.9 CO2 volumes to get my Hefeweizen (fermented with Weihenstephan yeast) true to style. I have 5 gallons of beer in my carboy and the calculators are giving me a priming sugar amount of about 8-8.3 ounces of priming sugar.
This seems like a lot to me! Do I run the risk of bottle bombs with this much priming sugar?
I've have my beer in secondary for 10 days, so I'm not worried about restarting fermentation of malt sugars.
Secondary: Strawberry Wine
Bottled/Drinking #12: 6 Hop Variety American Pale Ale
Bottled/Drinking #13: Dry stout kit
Bottled/Drinking #14: Bavarian Wheat
Bottled/Drinking #15: Iron Red Ale
Bull Sprig Brewery