Thanks, for the feedback. I do realize that it takes something for the yeast to eat and not the yeast alone that makes the bottle bombs. I guess I should have been a bit clearer about my question. How can I be certain that there is not enough residual sugar left? Taking a gravity reading would tell me if I hit a certain gravity which will help a bit, however most strong Belgians tend to be on the higher side of carbonation. So I guess my original thought was that by knowing approximately how much yeast should be added to a batch at bottling time I could help to minimize the issue, but maybe I am wrong.
Also would it help to condition at a colder temp (~50 deg) to slow the process down?
I know when I had the previous bottle bomb issue I took the remaining bottle and put them in the fridge which stopped the explosions.