rockdemon
Well-Known Member
My beers have very little carbonation, i use 7 grams of tablesugar per liter and i now also use som safale bottlefermentation yeast but still... even though i have the bottles in a warm room (around 25c this summer) theres still hardly any carbonation after a month, Ive noticed that my beers seem to be carbed after 3-4 months... So its not that the caps are leaking but it just takes forever. with the belgian brews its ok to wait but i dont like it with my hoppy beers...
Anyone got any idea of why it takes so long?
Anyone got any idea of why it takes so long?