carbonation question

[augie21]

So, I brewed an ESB and bottled about a week and a half ago. I used a carbonation calculator to get the priming sugar amount. Everything I entered was accurate, but i just poured one and, while the flavor and all is great, the beer's a little on the flat side. There definitely some carbonation, but little head to speak of and just a little...flat.

Did I try one too early or is this indicative of the style? I know it's not a high carbonation beer, but it seems a bit too...flat. I was also wondering if this may have to do with the beer being poured at right out of the fridge as opposed to being a bit warmer.

 

[scottland]

You already know the answer. It needs more time. Rule of thumb is 3 weeks at 70*. You're ESB is probably higher ABV which means yeast work slower, and if the beer is colder than 70*, it will take longer. Move the beer to a warmer spot, or just wait it out.

Bottles carb up extremely quickly at about 80*. I live in Phoenix where in the summer the house gets up to 82-85 and my brews are fully carbed in a week. In the winter I keep the house at 65-68, and it's been more like 4-5 weeks on the last couple batches. You can't rush the yeasties.

 

[augie21]

Kinda had a feeling that was the answer. Good to know. Thanks for the advice. I likely still drink a few as is...

 

[Flywheel]

Also, be sure to put it in the fridge 24-48 hours prior to opening, it helps the CO2 absorb.