How much bottling sugar if beer is already slightly fuzzy?

[Crispyvelo]

Hello!

I've been aging a sour beer in a carboy for about 8 months. I'm ready to bottle it, but it's been sealed in the carboy and seems to have carbonated up some. I imaging the bugs and bacteria were still working and I should have kept an airlock on it instead of a solid bung. I have no idea how to calculate my bottling sugar. If it tastes about halfway carbonated, should I use about half of my standard 4.5oz of dextrose? Any help you could provide would be great!

Thanks,
Chris

 

[Silver_Is_Money]

You are very lucky that your carboy didn't explode. Put an airlock on it and let it sit for another few weeks before you prime and bottle it.

 

[Crispyvelo]

You are very lucky that your carboy didn't explode. Put an airlock on it and let it sit for another few weeks before you prime and bottle it.

I've seen how pissed my wife gets when a fermenting bucket explodes....I couldn't imaging the Fury that would be unleashed if a 5-gal glass carboy nuked our office (or our children).

I'll be taking your advice as soon as I get home!