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I could probably do a lot of fancy calculations to figure this one out. ...or just wait a day or two and see what happens, but am impatient and lazy, so here is the scenario and question for your speculation / experienced consideration.
Scenario: I bottled my last batch waaayyyy too early. My fermentor wasn't sealed properly and fermentation wasn't finished, but once opened, I decided to bottle anyway, with no priming sugar and a good >3-4° over calculated FG.
Needless to say, as fermentation continues in the bottles and FG is approaching, I am sitting on potential bottle-bombs. Pressure is well above a hefe-weizen already and they would have already blown if I wasn't using german 1/2l hefe-weizen bottles to begin with...
To avoid the potentially inevitable (I know, contradiction of terms...) I just released the head-pressure and resealed all bottles (not swing-tops, just lightly opened and resealed caps).
Question: Assuming fermentation has now more-or-less come to an end, will I need to re-release pressure as more CO2 comes out of solution, or should I be "good"? I realize that the pressure within the bottle has now been effectively reduced to 0 and I no longer have potential bottle-bombs, but I am more concerned about the amount of CO2 still within the liquid. I like my beer more on the "flat" side, and am just curious if releasing the head-pressure in the bottle will be enough to reduce the in-liquid CO2 down to less than weizen levels...
Scenario: I bottled my last batch waaayyyy too early. My fermentor wasn't sealed properly and fermentation wasn't finished, but once opened, I decided to bottle anyway, with no priming sugar and a good >3-4° over calculated FG.
Needless to say, as fermentation continues in the bottles and FG is approaching, I am sitting on potential bottle-bombs. Pressure is well above a hefe-weizen already and they would have already blown if I wasn't using german 1/2l hefe-weizen bottles to begin with...
To avoid the potentially inevitable (I know, contradiction of terms...) I just released the head-pressure and resealed all bottles (not swing-tops, just lightly opened and resealed caps).
Question: Assuming fermentation has now more-or-less come to an end, will I need to re-release pressure as more CO2 comes out of solution, or should I be "good"? I realize that the pressure within the bottle has now been effectively reduced to 0 and I no longer have potential bottle-bombs, but I am more concerned about the amount of CO2 still within the liquid. I like my beer more on the "flat" side, and am just curious if releasing the head-pressure in the bottle will be enough to reduce the in-liquid CO2 down to less than weizen levels...