I'm usually a keg/force carb guy so bottle conditioning isn't my bag. I bottled my russian imperial stout on 2/10/13. Yeast was wyeast 1968. I wanted about 2 vol CO2 so I added .95 oz sucrose to the 2.5 gal beer then bottled. After I realized I underdid the sugar (for the calculation I used the temp the beer was to served at rather than the current temp of the beer). I figure I should have added about 50% more sugar. So, after a week of conditioning (room temp ~68F), I popped all the bottles open (22oz) and added a single carbonation drop. That was three weeks ago. Opened a bottle yesterday and it is undercarbed (some CO2 but not enough).
So is four weeks enough time for carbonation magic to occur? Is a big beer like this just needing more time? Should I sit on my hands for four more weeks?
So is four weeks enough time for carbonation magic to occur? Is a big beer like this just needing more time? Should I sit on my hands for four more weeks?