Three weeks at 70 degrees is the baseline for most beers to carb up. Colder temps and higer gravities take longer. Fridge temps will basically stop carbonation.
Note that once a beer is carbed, it can still be green (darker beers especially get this). Be prepared to wait longer to have really good beer.
- blogging about making my own beer and raising a lot of kids.
Check out the priming sugar calculator
and the beer calorie calculator
Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale