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?
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?
What yeast were you using?
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
How did it taste right before bottling?