I just brewed a Scottish 80/- based on Jamil's recipe. It's fermenting now, and I have a question about bottle conditioning. According to the show, the 65 degree fermentation is supposed to lower the attenuation of the yeast (Wyeast 1056) so that it only goes to about 66% apparent attenuation.
If I then bottle condition this beer at room temperature, will it continue to ferment the leftover fermentables in the wort along with my priming sugar to overcarbonate or, heaven forbid, produce bottle bombs or gushers. I am planning on giving the beer like 2 weeks before bottle conditioning, so it should have about 8-10 days after visible fermentation stops.
Any advice or shared experience would be appreciated.
