too much carbonation?

I bottled my IPA last night and I'm concerned it may not be completely finished fermenting but went ahead with it anyways since I made it for the holidays. It went from 1.064 to 1.020 in 4 days in the primary then i racked to the the secondary. After a week in the secondary it went to 1.016 and this is when i decided to bottle, knowing it may be fermenting down even further. This was all at a temperature of 65 degrees.

I was getting about a bubble per minute in the airlock when i bottled, also there was a thin layer of foam on the top that had been there since i added hops for dry hopping so im assuming thats from the hops? If this ferments down to say 1.013 which was my original prediction am i in trouble of too much carbonation?? I used 5/8 cup priming sugar when i bottled.

Need advice thanks!

Reply to
dutchbrew
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If you don't have any, you might want to purchase a set of safety goggles. :) Actually at 1.016, it shouldn't be able to ferment down far enough to explode any bottles. Unless there's a weak spot. Most likely you'll get some gushers. RDWHAHB with a bib!

Good luck, Wild

Reply to
wild

I'll make sure i take plenty of samples then so i know when to put them out in the cold... thanks.

Reply to
dutchbrew

How'd it turn out? really the only way to tell if it's done is if you've brewed it before and know/or you've measured three days in a row.

Reply to
G_Cowboy_is_That_a_Gnu_Hurd?

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