Most recipes seem to call for 5 oz. priming sugar for 5 gallons of beer.
My buddy and I brewed our first batch a few weeks ago and due to a cooling miscalculation, the batch ended up slightly under 5 1/2 gallons. After everything was said and done, I figure the bottling
bucket had 5 1/3 gallons of beer, which we added 5 oz. of priming sugar to. So, the beer has less priming sugar than the recipe said it should.
Then, we bottled with a new bottling wand which was one of the "thicker" wands, creating slightly more headspace than a usual beer.
Will the two of these mistakes lead to under-carbed beer?
By the way, we refrigerated and cracked a six day old bottle tonight. The beer was carbed enough to drink, though just barely
, and it had zero head. The bottles have been stored in a house at the mid to upper 60's.
(.......and they tasted GREAT!)
So this isn't a "my beer is flat" thread - I'm reading the bottling sticky and know enough not to ask that at least for another week or two
But we are curious about our two mistakes and if long term this will impact the batch.