LeafCutter
Active Member
Long Story short... I bottled a half batch of 3068 hefe. I hit my FG things were slightly sulfur smelling, but I bottled anyway because it sat in my primary for 3.5 weeks. Well, I added what I thought was the correct amount of priming sugar, according to ounces in a measuring cup. HOWEVER, I bought a new scale and I measured it again and grams, and it was low (according to the scale) so I added enough priming sugar to make it like 120 something. I was aiming for 4.0 volumes Co2, I like it on the bubbly side.. but I just had a feeling it might be wrong.. So that was a short three days ago. I opened a bottle today and it was amazing! great taste, however, its very frightening because this thing is very well carbed already... I've never experienced bottle bombs.. so whats my next step?
Ideas:
1. I want them to condition a bit longer, will they still condition in a fridge? which will slow the yeast enough from carbing and condition at the same time?
2.Put them all in the fridge now?
3.Take off all the caps and re-cap?
4.Maybe it will just be very bubbly and never bottle bomb, how do I know?
Any advice would be awesome, thanks
Ideas:
1. I want them to condition a bit longer, will they still condition in a fridge? which will slow the yeast enough from carbing and condition at the same time?
2.Put them all in the fridge now?
3.Take off all the caps and re-cap?
4.Maybe it will just be very bubbly and never bottle bomb, how do I know?
Any advice would be awesome, thanks