Well I bottled my beer 10 days ago and it kind of poped when I cracked one to see how its going. But it had a very weak head and very little carbination. Is this normal for only 10 days in the bottles. Or did something go wrong?
Carbonation and beer?
- Thread starter Veevo
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drkaeppel
Well-Known Member
Not completely out of the ordinary, but it's tough to tell without knowing the batch size, OG, FG, and how much priming sugar you used.
Yes he would. OP, you can look for his sticky post on bottling and bottle conditioning, good info for new brewers.
I usually move my conditioning bottles to a warmish spot, 70+ F, to help our yeast friends along.
I usually move my conditioning bottles to a warmish spot, 70+ F, to help our yeast friends along.
drkaeppel
Well-Known Member
Most definitely. Just give it some time. Most of my beers have bubbles after a week or so, but are not properly carbed until 3-4 weeks.
drkaeppel
Well-Known Member
I keep my beers at room temp (70-74F). A warmer room should help it along.
Veevo said:
You'll be fine. I leave it in the 70ish room until it's carbonated, which is often less than 3 weeks. Give it another week and try a bottle. If it's ready, great, if not, give it another week and try another bottle.
Veevo said:
Leaving it at 66 is fine, too. You know it's bottle carbing, the yeast are working, they just need more time.
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