Cracked open a bottle of ale after being bottled for eight days. I have been keeping them around 68 degrees F, give or take a few. I was a little impatient but I wanted to see how they were doing. Tasted great! No fizz. There was a small release of pressure when opened but the beer was basically flat. Will two more, 5 more, 10 more days make a difference? The yeast was a Danstar Nottingham dry packet. The only thing I was concerned about in the early process was a slow wort chill and no extra aeration into primary. Wouldn't think that would matter being before the addition of the yeast. Directions followed best I knew how and all ingredients were a kit, Flat Tyre Too. I left a lot of sediment in the primary when I racked into the secondary, did too much yeast get left behind? Should I just relax, crack another bottle of Mothership Wit and just patiently wait for my first brew to age some more?