I did a five gallon batch of an Irish Red, allowed it to go through primary fermentation for ten days, transferred it to secondary for 7 days, then bottled. The recipe called for 3.64 Oz of priming sugar. I accidentally put in 3.94 because I read the 9 wrong. Should I be concerned about bottle bombs or over-carbonation in regular, 12 oz. amber bottles? The actual volume at time of bottling was 4.8 gallons, not 5 gallons.