Quick bottling question

[beardybrewer]

Mods: feel free to move to correct forum, wasn't sure where this belongs.

So I'm bottling my Dunkeltoday. It's been 2 weeks since brew day. The FG was 1.012 which I thought was done. I added 120g brewing sugar to my bottling bucket and dispensed in to bottles with my bottle wand. In the bottles I was getting a lot of bubbles, didn't think too much of it the first couple of bottles. No leaks in tubing that I could see, just a quick reaction to the brewing sugar.

I have everything in bottles with caps just sitting loose on top of the bottles at the moment. I keep hearing a popping noise as co2 is escaping.

So the question is, should I let them "rest" for a few hours and hope enough c02 escapes I don't have any bottle bombs on my hand? I already bottles a dozen and I'm thinking of opening and recapping them.

Opinions?

[vacant]

If the bottles were significantly warmer than the beer, CO2 would be forced out.

[Jim]

Moved to the 'Dispensing' forum.

Was the gravity stable at 12 for a couple of days? If so, there shouldn't be a problem, as 12 is quite low anyway.

[beardybrewer]

Actually Sunday it was 1.014. I had planned to bottle then but thought it was a bit high. Clearly I was right as it was down nearly .02 in the last 3 days. I'm not sure if my heater is working properly, fermentation temp was a bit low. Hence it could have dragged out fermentation a tiny bit over 2 weeks. I've had this recipe finish at 1.013 before but several times it has finished dead at 1.010. I have my reasons for rushing to bottle at 2 weeks as I lost a skunked batch before xmas which fermented for 3 weeks. I don't use a secondary so I was making sure I didn't let it go too long this time in case resting on it's yeast too long led to the initial problem.

At the moment I'm hedging on letting it rest for a couple hours and then capping. I've had bottle bombs in the past and don't fancy repeating that.

[beardybrewer]

Right, snap decision made: thought about it and wondered what good 2 hours would do at the rate the yeast would actually produce co2. Not sure it would help much in the end. This one surprised me (I blame the heater).

Normally I move them to the hot press which maintains a constant 24C. Instead I've moved them to the shed with a tarp, cooler temperature and less of a mess to clean if it goes wrong.