It's my first post here.
Had to celebrate my AHA membership, by tasting my 100% Brett IPA.
It's only been in the bottle for 4 days, but I just had to taste it.
To my surprise, the foam slowly started to climb out of the bottle, as soon as i opened it.
And after only 4 days in the bottle, I can predict bottle bombs.
I used the WLP644 Brett Brux. Trois yeast. (the old one, which is said to actually be sach. instead of brett.)
And didn't bottle until the FG was stable for some days (1.010)
I aimed for getting 2.4 vol. of Co2 when i added the priming sugar, and the beer has been bottle conditioned at 60-62f.
Do any of you guys know what might have gone wrong ? Or has anyone experienced the same ?
And since the beer is very good, and the guest room where it's bottle-conditioning is tidy, I would be very happy to avoid the bottles blowing up.
Any idea of what I should do ? release some of the pressure and recap ?