Since I can't leave well enough alone, I thought it would be a good idea to bottle half of caribou slobber regular (per kit) and then put some coconut and vanilla in the other half, let it sit another week... So it's only been a week, but I thought I'd check one last night to see how it's coming along. I popped the top, heard the release, had enough time to think, "seems likes it carbing up good", then it geysered out; not like shot to the ceiling, but foamed out aggressively for a good 5-10 seconds. It tasted good, it's not infected. ... so, I think: 1) I put another one in the fridge (certainly it should have be chilled before popping it open); will see if it acts any different tonight. 2) I could not find a coconut or anything labeled as unsweetened, so I just used the stuff from the baking isle. So, I probably got more sugars introduced, re-activated fermentation it wasn't really done fermenting when I bottled so now I've got beer that's really no different than if I'd used way to much priming sugar. (I should have known better, but I was hell-bent on doing this and in a big hurry) 3) If tonights sample doesn't do the same thing, I should put all 20 bottles in the fridge and stop the fermentation... so I don't get bottle bombs after another week. Make sense? Do I have it right? - I didn't check the gravity before I bottled. Mistake. - I did toast the coconut before putting it in. - There is some sediment in the bottom of the bottles, very little, but more than I've seen in anything previous.