Originally Posted by deyounla1
Im at four Weeks with an American cream Ale...i crack the bottle and hear a sssst and then the beer is flat...i read that the beer needs to sit in the fridge for a week so the co2 goes into the beer...is this true...or should i wait longer
what temp(s) have the bottles been sitting at? is the temp constant or does it swing a lot? what yeast did you use? and finally, how much sugar for what size batch?
putting the beer in the fridge will get additional CO2 into the beer, but there should be some even at room temperature. i've put freshly carbonated beer (ex: 2 weeks after bottling) in the fridge for 24 hours and still had plenty of CO2 in solution. it might have been only 90% carbonated and long in the fridge would have made it better but the beers aren't flat by any means.