incorrect priming

[doug_cheese]

Long story short, my beer is mildly fizzy with no head after 2.5 weeks at 68 degrees in the bottles. Should I just let it go longer and hope I added enough priming sugar? What if I didn't, and they are done eating the priming sugar... is there a way to rescue a flat brew?

 

[Nurmey]

Welcome Doug!
The mantra around this joint is 3 weeks at 70°.
Three weeks is pretty much the norm but some beers take a little more time. If you've been keeping your at 68° it may take a week or so longer for full carbonation.

 

[Ben25]

Well, how much priming sugar did you add?

 

[ifishsum]

Gently roll the bottles to rouse the yeast, turn up the heat a bit if you can and give them another week or two. I've had a couple of batches that I thought would never get carbed like they should so I just started drinking them the way they were. The last 6-pack I put in the fridge (after 7 weeks in the bottle) had finally carbed up beautifully, I wish I'd have waited instead of choking down mostly flat beer.

Anything under 70 degrees will usually need more than 3 weeks. You wouldn't think that 2-3 degrees would change much but from my experience it certainly does.