Witbier carbonation

[s_wagner]

I bottled a batch of witbier about a week ago, and I’m concerned it may be over carbed. I primed according to yeastcalc.co’s priming calculator, (3.0 volumes, equating to 5.1 ounces corn sugar in a 4.2 gallon batch), but after only one week my plastic test bottle was hard as a rock. I poured it after cooling it for a few hours in the fridge, and it seemed to be at normal carbonation level. Wanting to avoid bottle bombs, I moved he rest of my bottles to my chest cooler to stop any further carbonation.

Does it sound like I will be alright, or is there still a chance that these may turn into gushers in another week?

[65ss427]

Sounds about right to me, your calculations are right on assuming about 63 degrees bottling temperature. If your bottling temps were lower your carbonation might be a bit higher, but you still should be safe. Note that an unopened plastic bottle of soda is pretty darned hard at room temps. I bet you’re fine.

[holaday1185]

Fortunately a wit is a beer where a bit more carbonation isn’t a bad thing !

[s_wagner]

Just cracked my first bottle of it, and it seems to be perfect. Thanks for the reassurance, and Prost!

Now if I can just get my Pliny clone to carb up, I should be good to go for the start of the summer.

[tom_sawyer]

Agree that a wit is supposed to be fizzy. WhenI do overshoot, it’s easy enough to pour into an OJ decanter first.