When I was bottling my beer the other day, I would fill a bottle, lay the cap on top and repeat the process until I had 12 full bottles, Then I would crimp the caps down. I noticed a few of the bottles " burped" while setting there with the caps laying on them. The cap actually lifted and dropped...is this normal or is it a sign of too much priming sugar ( 5 oz in a 5.5 gallon batch---51 bottles). I am asking because I just read the thread on NO carbonation after 3+ weeks. And I am trying to learn.
That is exactly WHY it is recomemnded to set them on top for a few minutes. What happens is that any co2 being formed will push out any oxygen still left in the head space. That way you won't oxydize the beer.
It is voiding out any excess O2.
THe reason someone doesn't have carbonation after 3 weeks has NOTHING to do with that...THe reason a person might not have carbonation at that time is because.......
The beer's not ready yet, that's it.
Guys, guys, guys...
When we say 3 weeks at 70 degrees, we say that that's usually the average minimum time it's going to take.
If if bottles aren't ready by then,
then you just gotta wait some more.
I've had beers that have taken 6-8 weeks before they were
all carbed up. My Belgian strong took 3 months.
You just have to have
patience.
ALL beers will reach their level of carbonation eventually. In fact, it's possible (and proven by running the numbers in beersmith) to NOT add priming sugar and get minimal carbonation/style of a few volumes in time (in old brewing british brewing books they didn't add sugar to some ordinary bitters, and milds and relied on time and temp to do the work naturally.)
More info can be found here....
Revvy's Blog, Of Patience and Bottle Conditioning.
But it all usually really boils down to the fact that, if not all bottles are carbed, then the batch isn't really ready yet....
and will be...