I am going to make a belgian tripple for the first time. I have read they tend to be very carbonated and I want to bottle condition for authenticity. Should I stick with the 3/4 cup sugar to five Gallons? I was thinking of adding a cup of sugar. Will I run into problems with gushing or exploding bottles?
You could run into an explosive problem. What i would recommend is a a thicker bottle designed to hold higher pressure.
I would just prime as normal. Don’t use any extra.