Carbonation predictions

[kirbykollege]

Bottled my first brew about 5 days ago. I know I shouldn't have, but impatience got the better of me and I cracked one open. The beer was great but the there was little carbonation. The "fizz drop" was dissolved so I was expecting more than this. I know it's too early, but does time make such a difference to carbing? Sitting at 70-75deg BTW.

 

[Brewitt]

Speaking from experience :-( I find that three weeks is about optimal for carbonation of a big beer (above 7%ABV) and you can get away with two for a daily drinker. I generally will crack a bottle each week due to impatience but sometimes there is almost nothing at a week and, if there is, it is always better after two. Carbonation is a yeast byproduct and when they have beer sitting around dormant after finishing your fermentation it takes them a while to get going. In addition, the concentration of the yeast is low and they are stressed by the alcohol. How that helps.

 

[Kealia]

Bottled my first brew about 5 days ago. I know I shouldn't have, but impatience got the better of me and I cracked one open. The beer was great but the there was little carbonation. The "fizz drop" was dissolved so I was expecting more than this. I know it's too early, but does time make such a difference to carbing? Sitting at 70-75deg BTW.

You already answered your own question.

 

[kirbykollege]

You already answered your own question.

Yeah, but I wasn't sure if the required two
Weeks were for mellowing or carbonation.

 

[JLem]

Yeah, but I wasn't sure if the required two
Weeks were for mellowing or carbonation.

Both. At least two weeks. Probably more (depends on the beer)

 

[kirbykollege]

Awesome! I feel much better now. Thanks for the help

 

[Kealia]

Didn't mean to sound snide in my short reply. I just found it funny that you posted "I know I shouldn't have" and then asked what went wrong

Everybody has their own system, but generally 2-4 weeks is where most people seem to lie for proper carbing and some conditioning.

Here's how I look at it: Carbing is basically a mini fermentation and that causes the same by products as normal fermentation does. It requires time to not only clean that up but time to let the CO2 absorb into solution as well.

Cheers.