martyjhuebs
Naked Gnome Brew Co
I am getting ready to bottle a Low Gravity Saison (1.048 OG). I used Wyeast Belgian Saison yeast for primary and White Labs Belgian Sour Mix for secondary. I have had the beer in my carboy for 3 weeks now and plan to bottle soon since I do not have much change in my gravity at this point. I know Saisons should be aged for at least month int he fermenter but I do not see any reason to not bottle. My question is, with using a high Carb profile and bottle conditioning with a slow acting sour yeast mixture, am I at risk for a bottle explosion sometime in the late future. I would hate to save a beer for a year plus just to have it explode.