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I bottle my beer 5 days ago, and today I just opened for a test purpose, and it gushed. It is an Ale, and instructions say I should keep it in a warm place 2 weeks before putting to cool place.

Should I put my bottles to fridge to prevent bottle bombs?

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    What was your volumes, FG, expected TG, priming sugar amount and type? Anything 10 sg points over TG after adding priming sugar are at risk of making bottle bombs. – Evil Zymurgist Apr 29 '18 at 16:12
  • @EvilZymurgist 17.5 liters, FG was exactly what was Written (1013),priming sugar just got out of the kit. – Emmet B Apr 29 '18 at 19:59
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    typically the last few bottles would be effected with more sugar, the beginning may have less than needed. I would burb and reseal the later bottles and hope the early ones carb. – Evil Zymurgist Apr 29 '18 at 21:46
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    refrigeration may not stop them from fermenting. Many ale yeasts don't go dormant in even 35° If they can still feed. – Evil Zymurgist Apr 29 '18 at 21:50
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    well if you do halt the conditioning, they may be sweet from the priming sugar. I would keep them at 70f, but burb the bottles to release excess pressure now. – Evil Zymurgist Apr 29 '18 at 22:48
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Never had bottle bombs, but what I would do is the following: refrigerate all bottles, and carefully open and re-cap each one.

You release the extra pressure, when opening the bottle and will stop the yeast from producing more CO2 with cooling the beer.

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