u/Legume_Religieuse

I know about bottle bombs. Not what I'm trying to do. Will be using beer bottles.

When we do beer we add fermentable sugars to get carbonation. I've done it in the past. Works great.

In this new place I am at the brewing space is cool. Runs about 15c right now and I will be using 71b yeast and going for 4.5 abv. I want to know at what residual specific gravity I can bottle safely.

Maybe I can’t and then I'll try controling the temperature tu ensure complete fermentation and I'll and just enough dextrose for carbonation.

What are your experiences with this?