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?