I certainly agree in patience while aging. I still sample every 3 days after 3 weeks conditioning for first time recipes.
Yet, perhaps I didn't articulate what happened with this brew effectively. Three weeks after bottling
, the beer had no noticable carbonation. After resuspending the yeast, (shaken like a polaroid....nevermind) the carbonation appears to be normal.
The only abnormalities from the Modus Operandi are 1) I didn't add nutrient to the yeast (though primary fermentation was vigorous and fast) and 2) I left it in the secondary for three weeks.
I wonder what could have caused this and if anyone else has had similar experiences.