[Connorc123]

So I made a saison with an expired smack pack, I put it in secondary after 10 days and the fermentation seemed to stop. I was taking specific gravity readings at my work and it was stuck at 1.023 for a few weeks. I tried increasing temp by putting it in my garage  and getting my usual fermentation room hotter but to no avail. I then pitched another smack pack on it and it stayed the same FG after 5 days so I racked into bottles with 3/4cup sugar and left it in my garage for good measure. I checked up on it after 3 days and it's already carbed. Should i expect bottle bombs? And if so what can I do to prevent it?

[Steve L]

My first guess would be that a combination of warmer temps in the garage and fresh yeast from the second smack pack just made them carb up faster. If the priming sugar amount is accurate, I wouldn't expect bottle bombs. Maybe put them in the basement if you have one?

[JT]

What yeast were you using?

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

[kramerog]

How did it taste right before bottling?