Is there a magic number for when a bottle becomes a bomb

[Ticebain]

I brewed Ed Wort's Rye IPA 10 days ago and his recipe says to ferment 10 days, cold crash 3, and keg. I am a bottler, and i wanted to know when i can bottle. I havent seen my aerator pop in a couple days so I measured this evening. I am at 1016 (Ed's recipe has a FG of 1010) I started pretty close to his OG though (1066). I followed the recipe exactly and hit my mash temps perfectly so mashtemp was 154.

my question is this:
I intended to rack to secondary and start a cold crash today and bottle sunday, but at 1016, i am not sure if my bottles will become bombs once i add sugar and start conditioning. should i give it a week or so in secondary so i can be sure the fermentation has completed, and try to get a couple more thousanths out of it, or am i safe to add sugar and bottle after a cold crash?

does anyone know a rule of thumb (or have experience) as to where the danger zone begins?
I like young beers when it comes to wheats and hoppy ales, so i am not too worried about some yeast in the beer, though a cold crash should help, because is cloudy as all get out right now

Thanks

 

[Thundernick]

I would assume the magic number is when the force pushing out of the glass from CO2 is stronger than the force pushing in on the glass.

Ok, I'm done being a smart ass

 

[Thundernick]

For my non-smart ass answer..

Wait 3 days and take the gravity again. If the gravity is still the same, then it's safe to put in your priming sugar and bottle.

 

[Ticebain]

Heh. Kinda smartass. But something I had not thought of

 

[wi_brewer]

1.016 sounds about right for 154* mash temp.

 

[Ticebain]

Just wondering how Ed got his so low then? I guess it might be because he's brewed a few more batches than I have

 

[BGBC]

As long as yours is stable, it should be safe to bottle.

Based on the title, I thought you were going to be looking for the magic # of vol's of CO2 before bottles become bombs. If your gravity is stable, that would mainly depend on how much priming sugar you add at bottling.

 

[Thundernick]

You're at an apparent attenuation of 75.76%, which is around what most people get if you used Safale US-05 like his recipe suggests. You're about tapped out. Just give it a couple days, measure again, then bottle.