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jmartie13

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How long? 2-weeks ago I bottled, will there be any differences if I chill for an hour vs 48 hours? Just put 4 in the fridge for the next brew day (sunday) and the more I think about it (drink IPA) the more I want to crack one tonight / tomorrow. Just curious of different opinions. cheers!
 
The difference will be just in the co2 level/absorption. Co2 dissolves better in cold beer, so the one you open in an hour might be lesser carbonated in the beer, but with a foamier head.

Letting it sit colder for longer will mean more carbonation throughout the beer. At least this is true for young beer- once it's fully carbed up, this won't matter as much.
 
Interesting, I ended up opening one. it didn't foam up, it was carbed....reminded me of a lower carbed beer, like a stout or something, wonder if I have a low priming sugar issue.... I used 3.1oz of corn sugar for 3.8 gallons of beer.

Beer.jpg
 
2 weeks is really on the low end of how long you'll need to bottle carb a beer. Give it another week, then chill for a couple days and try another one.
 
It's probably produced the right amount of CO2, but it hasn't yet absorbed it back into solution. What temp did you carbonate at? Cooler temps at this stage = longer to carbonate.

I'd take it back out of the fridge and let it sit at 70*F for another 2 weeks then put it in the fridge for at least 2 days. Bet it'll be better.
 
The advice I got from the pros here was 3 weeks bottle conditioning @70 degrees. That being said, I too tried one at the two week mark (last week) and then again tonight. What a difference that third week made!

Mine last week looked exactly like yours, here's what mine looked like tonight.

image-2846493590.jpg
 
Great Info, I carbed @ 68 F. I used the chart in John Palmer's book to figure out the ratio, thinking where I'm storing the beer may be too cold....hmmm, though, it taste amazing, and I enjoyed every last drop, but...I would have enjoyed more with a little more carb.
 
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