Bottled up a fig-gose a week ago, and figured I would try one last night just for kicks. Big hiss and and about a 1 inch head. Plenty of carbonation now, but it is still 'young' carbonation (big, rough bubbles, etc). A little worried about bottle bombs or gushers. Can/should anything be done? Move them to a cooler part of the house? The priming calcuator I used has an input for ambient temp, which I put in at 65 degrees (though my house has been closer to 68). I don't have a chamber for specific temp control (next on the list!)
Here are some stats: -used corn sugar
-used a berliner weisse as the style into the calculator, which I believe carbs to 3.45 volumes CO2 (since there is not one for gose, but the style should be on the effervescent side)
-OG of 1.060, FG of 1.015
6.8oz corn sugar
I guess in short, if it is carbed to my liking, should i try to crash it down as best as possible to halt the yeast?