Poor attenuation-bottled-overconditioned

[AaronWesternNY]

I have a Fat Tire clone whose FG was 1.023, the recipe called for FG 1.013. Yeast was Safale T-58. The yeast got cold and never attenuated fully. Upon bottling (conditioned to 2 volumes) they woke up. About 2 weeks later the beers foam, but they don't gush over your hand yet when opening. I took a reading for kicks after pouring, before drinking, and it was 1.018, it dropped 5 grav points after bottling. Beers are real cloudy- makes sense, the yeast is swimming around fermenting residuals again. So how long do I have before these things become bombs?

Does anyone know how many grav points equal a volume, or is it more complicated depending on temp, pressure, or some other variable/s? This sounds like a question for Dr. Scott. I know every now and then the Session gets into this question as the efficient German way of bottling (not mixing priming sugar back at bottling).

Anyone have any suggestions or similar experiences? Thanks Army.

Aaron

[Quin]

When I was bottling, I'd use about 1 cup of sugar for 10 gallons. I think that is around 1/2 pound of sugar. Sugar is 46 points per pound per gallon (ppg), so that would be about 0.5 x 46 = 23 pts/10 gal = 2.3 points .

That would give you around 2-2.5 volumes. If I were you, I would get those bottles in the fridge as soon as possible.

[brewinhard]

Definitely keep them cold and they should not be a problem as long as you drink them fairly quickly. Next time take a gravity before bottling so you know where you are at in terms of fermentation. If your yeast got too cold, well rouse those suckers and warm'em up so they can finish their job. If that doesn't work, try pitching a fresh, rolling starter into your wort to finish things off.

[AaronWesternNY]

Update:

The thin-walled 12 oz'ers were put in the fridge a couple weeks ago and are basically all gone. I had the other half in thick-walled swing tops, 22's, and champagne-type thick walled glass bottles that stayed at room temps. I just recently checked on them and beer in one of the swing tops pushed up through the gasket and leaked out! I lost about a neck of beer. They are all in the fridge now and the gravity reading is 8 after a couple weeks at room temps. After the full glass of foam settles out they taste much better.