Too Much Sugar in RIS

[stevepgh]

Hello. This is my first post on HBT. Thank you all for this great forum!

I recently bottled an imperial stout and I am a bit worried about possible bottle bombs or over-carbonation. Here's some details: I had some cherry puree in the secondary fermentor and lost some of my beer volume due to the trub (when racking). I'd say I ended up with only about 4 gallons of beer. I mistakenly primed with 4.5 ounces of corn sugar.

I checked the style guidelines and online calculators, which suggest a much smaller amount of priming sugar for the RIS style. Will I have any problems with over-carbonation or bottle bombs? I don't know if it matters, but I also filled the bottles quite high: half an inch below the top.

Is there any possible way I can open the bottles to release some pressure and then recap (maybe after a week or so)?

Thank you for the help!

 

[Malticulous]

If it was done fermenting your pretty safe from bottle bombs. You may end up at three volumes.

You may have to open them and recap many times to get it lower. It's easier to pour it in to one glass and the pour that glass into another to lower the carbonation at serving time.

 

[stevepgh]

This is helpful, thank you. The beer sat in secondary for a month (after three weeks in primary) so I know it was done fermenting. The issue will be the excess priming sugar.... I guess I will crack one open at one week, two weeks, and three weeks to see how its going.