has anyone ever...?

[Dmp]

Gotten super anxious and bottled directly after the primary fermentation is done? I.e. one week. Now I know this isn't the best situation but I kind of over brewed....I'm assuming bottling early like this will just mean that condition and age will take longer for the beer....I really need to use the carboy that the beer is sitting in ASAP. My two options are A. bottle one wort early and transfer another wort into that carboy (because wort #2 is getting oxidized) or B. Let em both ride and just hope to hell I don't ruin the 2nd wort from oxidization....

[Sent From My iPhone]

Gotten super anxious and bottled directly after the primary fermentation is done? I.e. one week.

Yep, when I first started brewing, before I knew what acetylaldehyde, diacetyl, underattenuation, and overcarbonated bottle bombs were

[Dmp]

Hahah that doesn't help with the problem at hand. My last beer had alot of diacetyl flavors to it, which mellowed out a bit over time....A pre-bottling problem? or a not cold crashing problem?

But more importantly to bottle or not to bottle.

[Sent From My iPhone]

OK, all kidding aside, what style beer is it, what's the OG and what is the expected FG, and what temp are you fermenting it at?

[Mylo]

Yeast do not care about your schedule.


Mylo

[Kbar]

Yeast do not care about your schedule.


Mylo

Love it!

[Dmp]

OK, all kidding aside, what style beer is it, what's the OG and what is the expected FG, and what temp are you fermenting it at? <- No, No, No, And I don't know.

I went bananas on this. This is my first all grain brew...I used 6lb of two row...and I think 10oz of specialty malts (caramel 90 and victory [i think]) then preboil I added about a pound of amber extract.......

If I calculate this right...

It came out to be a total of 220pts...I was aiming for only 3 gallons but I mashed with 3 gallons and then rinsed the grains with 3 more....and with about a hour long boil (a slow boil). I probably had around 4 gallons left to ferment.... so that puts me at ....If my math is right....an estimated OG of 1.073...and the yeast is a, third generation, american ale yeast...with a 75% attenuation... that puts me at a estimated FG around 1.02 .....and the temp has been inconsistently around...60-70 (I have a brew fermenting in a controlled fridge, this beer is just going with the weather)....

So its a super sweet beer, but here's the kicker boys....deep within the yeast cake, at the bottom, is a little spice bundle....(cloves, cinnamon, part of a vanilla bean, etc)....But of course I did my research and went small on the spices...

BOY I REALLY OUT DID MYSELF THIS TIME!!!!! (sigh, So should I just give up brewing now?)

[Dmp]

I just bottled the beer with 3 oz of sugar for 2.5 gl of beer....and the beers are only a week old...is this a recipe for beer bombs?