Roasty
Well-Known Member
My first batch, a witbier, has been sitting at around 72 degrees for what is now approaching 3 weeks.
Are there any indications that a bottle is carbing as it should from an outside, cursory inspection of the bottle at room temperature?
-I do know that I shouldn't even think about them being fully carbed before 3 weeks.
-I do realize that bottles need to be chilled for around 48 hours for the CO2 to be properly absorbed into the beer.
Are there any indications that a bottle is carbing as it should from an outside, cursory inspection of the bottle at room temperature?
-I do know that I shouldn't even think about them being fully carbed before 3 weeks.
-I do realize that bottles need to be chilled for around 48 hours for the CO2 to be properly absorbed into the beer.