Hi
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 ?
No experience with that strain, but my Brett finishes between 1.006 to 1.002. It takes a while to get down there so with Brett beers my two final gravity readings are usually a month apart to be sure there’s no change.
I’d be very concerned that your beer is going to drop still and over pressure
was it warm?
you can degas a sample and take another gravity reading.
what was the highest temp the beer reaches after active fermentation died down? did you take that into account when calculating your priming sugar addition?
After four days it may be that the CO2 isn’t well dissolved into the beer. I wouldn’t stress about bottle bombs unless it’s gotten worse in another 4-5 days.
+1 to this. Put another bottle in the fridge for at least 24 hrs and let the CO2 in the headspace fully absorb back into the beer.
Thank you guys. 
The room ambience was 60 up to 64f. The temperature was around 62f when i added the prime sugar, and I took the temperature into consideration when I did the priming sugar calculation.
It’s the first time I have bottled Brett fermented ale. Which is funny, since the WLP644 strain is said to actually not be Brettanomyces.
But I guess I can safely wait for some more days, and then test and degas if necessary.