If I let my beer condition for more than a week here in the California Central Valley, I would most likely end up with beer bombs. At least, highly over-carbonated beer. Usually 3-4 days after bottling, I begin testing and usually it's ready to drink in a week or less. I maintain 68 degrees for primary fermentation for 2 weeks, transfer and hold another week at 68 then bottle. Oftentimes, 3 days is enough carbonation.
You can’t end up with beer bombs if you weigh the amount of added priming sugar. If your fermentation is complete than there is no sugar left to ferment other than the one you add.
Amazing vid thanks!
Fuzzy bubbles haha 🥰😂
If I let my beer condition for more than a week here in the California Central Valley, I would most likely end up with beer bombs. At least, highly over-carbonated beer. Usually 3-4 days after bottling, I begin testing and usually it's ready to drink in a week or less. I maintain 68 degrees for primary fermentation for 2 weeks, transfer and hold another week at 68 then bottle. Oftentimes, 3 days is enough carbonation.
Sounds Like great advice :)
You can’t end up with beer bombs if you weigh the amount of added priming sugar. If your fermentation is complete than there is no sugar left to ferment other than the one you add.