I bottled my latest batch on Thursday, and I was interested to see how it was developing, so I just opened a bottle. It had a very tiny amount of carbonation, and by the taste, seems to have most of it's bottling sugar.
I know it will usually take two or more weeks to get to the proper level of carbonation, but I've opened early before, and it always at least had a noticeable amount.
This batch is a Pilsner from a Festa Brew kit, which uses Saflager S-23 yeast.
When it was fermenting, it bubbled very slowly, taking several weeks before it stopped. This was my first time using a yeast which needed to be rehydrated, and it was definitely a bit lumpy when it got mixed in, so I'm wondering if maybe fewer yeasts were active.
I suppose the only other thing I could mention is that all my bottling up until this point has been done in 1L swingtops, but for this batch I used a few 460ML ones. The one I opened was one of the smaller ones. I would think that would affect the pressure in the bottle, but not the carbonation in the beer?
Any particular advice? Should I just give it time and hope for the best?
Thanks!
I know it will usually take two or more weeks to get to the proper level of carbonation, but I've opened early before, and it always at least had a noticeable amount.
This batch is a Pilsner from a Festa Brew kit, which uses Saflager S-23 yeast.
When it was fermenting, it bubbled very slowly, taking several weeks before it stopped. This was my first time using a yeast which needed to be rehydrated, and it was definitely a bit lumpy when it got mixed in, so I'm wondering if maybe fewer yeasts were active.
I suppose the only other thing I could mention is that all my bottling up until this point has been done in 1L swingtops, but for this batch I used a few 460ML ones. The one I opened was one of the smaller ones. I would think that would affect the pressure in the bottle, but not the carbonation in the beer?
Any particular advice? Should I just give it time and hope for the best?
Thanks!