My friends helped me bottle my 5 gallon batch a couple of days ago. Left it 2 weeks in fermenter and final gravity was the similar to my first batch.
I boiled priming sugar (bought a 5oz package) in 2 cups of water. And then for experimental flavor we decided to melt four (1.5oz) Hershey bars and mix it in as well as roasted marshmallow flavoring. I didn't pour in all of the sugar solution but I poured probably 80-90% of it. Transferred the beer then gradually mixed in some of the chocolate.
Due to the extra sugar from the chocolate how concerned should I be about bottle bombs or overcarbonation?
If it's too much, is there anything I can do to save it? Or at the very least prevent it from exploding glass and beer all over my apartment closet?
Edit: note that not all of chocolate didn't get mixed in there was a lot sticking to the bowl and spoon but a decent amount still mixed in
Also if your curious my friends liked the sample better than a store bought chocolate stout
I boiled priming sugar (bought a 5oz package) in 2 cups of water. And then for experimental flavor we decided to melt four (1.5oz) Hershey bars and mix it in as well as roasted marshmallow flavoring. I didn't pour in all of the sugar solution but I poured probably 80-90% of it. Transferred the beer then gradually mixed in some of the chocolate.
Due to the extra sugar from the chocolate how concerned should I be about bottle bombs or overcarbonation?
If it's too much, is there anything I can do to save it? Or at the very least prevent it from exploding glass and beer all over my apartment closet?
Edit: note that not all of chocolate didn't get mixed in there was a lot sticking to the bowl and spoon but a decent amount still mixed in
Also if your curious my friends liked the sample better than a store bought chocolate stout