In the clear from bottle bombs?

[bmwwd6]

I brewed a belgian tripel and have had it bottled for 3 weeks now. I got the priming sugar calculations right, but was forced to bottle before fermentation was complete, long story. If I haven't had any bottles explode am I in the clear? At what point should I not worry about bottle bombs and can stop freaking out that they're going to explode on me?

 

[SledgeH]

You should be pretty safe, but you're going to want to chill them down prior to opening. Just because they aren't bombs doesn't meant they won't open violently if you don't chill them down first.

 

[ntalkers]

What is the carbonation like? Since it's a fairly big beer (ABV), it could take longer to bottle condition, so the yeast could be active for several more weeks. It also depends on temperature of storage, if they're on a cold floor, etc. If the carbonation is ok, you may want to refrigerate all the bottles to stop the yeast activity. If it gets high, then you may get some bombs down the road. You may be ok, so good luck!