You will find that many of us have not have our beers carbed in under three weeks, and even if it is "fizzy" it may still taste like crap becasue it is still green.
Various factors come into play...Mostly the Gravity of the Beer and the Temp you are storing it at....
What Conroe fails to mention, is that he does some things unique to many homebrewers, including adding t-58 yeast at bottling time, or Krausening, or bottling a wee bit early, all valid and old techniques, and worth trying as an experienced brewer (I'm planning to thry the T-58 myself soon)....things like that may
speed up the process. Now never having tasted his beers, I cannot vouch for whether or not his beer taste green or not in the beginning.
But with normal beers primed like it is mentioned in kit instructions and books, adding around 5 ounces of priming sugars...normal grav beers tend to take 3 weeks to carb if they are stored at 70 degrees....It may be less, but it could very well be more.
BUT, on the other hand, I've had stouts and porters take 4-6 weeks to carb...I have a 1.090 Belgian Strong Dark Ale that is 2.5 months in the bottle and it is barely beginning to carb up
, I don't think it will even begin to stop tasting green and like rocket fuel for about another 2-3 months....my early tastes of MY belgian have confirmed that even if it were carbed right not...it tastes like pure unadulturated rocket fuel.
It has to be the roughest and rawest tasting beer I have ever made or tasted....
Methinks Gene Simmons could use it in his mouth falmethrower for their next concert.
Hell during the winter I am lucky if I get ANY BEER to carb up inn 8 weeks, since my loft stays in the low 60 all winter...I wrap them in sleeping bags and other things to keep them warm.
I'm just now coming into "ambient temp carbonation season in Revvy's Apartment."
It's been a long cold and very slow carbing season.....I cannot wait.
As you can see a lot of variables come into play here....when dealing with living micro-organisms (the yeasties) nothing is ever set in stone.
Now your Hefe will be finished much faster than your red...you could bottle it as soon as you reach terminal gravity, and it may be drinkable in 1-2 weeks maybe.
The point to remember if it is under three weeks and your beer isn't carbed or taste funny to you...then leaving it alone for a week or more, will more than likely be the cure....under carbed or funky tasting beer in the first 3-8 weeks or so, especially if it is high grav, or your ambient temps are below 60, is perfectly normal, and nothing to worry about.
Read this for more info, on this subject.
Revvy's Blog; Of Patience and Bottle Conditioning.
And in this thread you will find some interesting stories (including mine) about extreme bottle conditioning
, leaving beers we almost dumped alone and finding the surprisingly drinkable, months later.