cyfan964

Recipes 

Tried a batch of amber that has been conditioning for 3 weeks. Still doesn't seem like it has enough carbonation. It made a good sound when I opened the bottle, but the beer is lacking a bit. Should I let it sit out for another week before refrigerating or put it in the fridge now?

BierMuncher

Recipes 

If it's not carb'd after 3 weeks, try moving it to a warmer location (70+/-). Once a day for the next week, go give the cases a gentle rocking on their side once or twice to re-agitate the yeast.

One more week and you'll be fine. That "phstttt" that you hear means it's on it's way.

Mine took a long time but once I warmed them up and woke up that yeast, it made all the difference.

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cyfan964

Recipes 

Here's what my first batch, an Amber looks like.

BierMuncher

Recipes 

That looks plenty carb'd to me...or did you shake the sh!t out of the bottle before you poured for a nice TV closeup?

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cyfan964

Recipes 

no i just poured it like beeradvocate tells me! 1/2 full down the side of the glass and then down the center. maybe i'm off on the carbonation but the beer just feels a little flat.

BierMuncher

Recipes 

If you're not sure, give it another week. Remember that some styles of beer (English Ales) are better with less carbonation.

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BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BrewFrick

Recipes 

Lower temps also help the CO2 to saturate the liquid and carbonate better. Most of my bottles are conditioned for two weeks at room temp for the priming sugar to ferment and then moved to the fridge for another week to carb up better. Seems to work for me.

McCall St. Brewer

Recipes 

I put mine in the warmest room in the house for 2 week and they get completely carbed.

Note that if your beer is a little warmer than your fridge temp you will also get a lot more head when you pour it.