So it’s been just over 8 weeks since I bottled my weizenbock. My target carb level was 2.6 vols which called for 5.2oz of corn sugar. This was more priming sugar than I’ve ever used previously so I was kinda nervous about getting gushers but trusted the calculator I used and went with it. Fast forward 8 weeks and it remains the most under-carbed beer I’ve ever made. I can pour the bottle completely vertically down the center of the glass and i get maybe a finger of head. I would estimate it around 2.0 vols.
For the record I stored the bottles at 75 degrees for the first 4 weeks and roused the yeast daily. I’d say 4 weeks is about where the carbonation level peaked and hasn’t gotten any better since.
Any ideas? I didn’t change my priming/bottling process at all.