So, about 3 weeks ago I bottled the last small-batch extract brew I made. It was however the first batch prime. I had to scale down from a 5 gal batch size to a 2 gal batch for the priming sugar amount. Just tried the first bottle anhour ago, an IPA at about 6.5%. It is a bit on the flat side, not completely, just a bit less than I would like.
Ok, to make a short story long; I know carbonation goes up in high gravity beers such as barleywine that are aged for 6 months or more, but is this practical for a smaller beer than that, or am I just SOL. Just curious.