Just bottled my first attempt at a Belgian Wheat Beer (using a WLP400 yeast starter) after two weeks in the fermentation bucket at temps between 21-23 Celsius. OG was 1.068 and FG at bottling was 1.008. Used the Beer Priming Calculator from this site:
and added 4.5 grams of glucose per 500 ml bottle for a target of 3 volumes of CO2.
Krausen had dropped and tasted the beer before bottling, wasn’t particularly sweet/tasted decent actually. Like a flat wheat beer, with a hint of bitterness and citrus but higher in alcohol than what I’m used to.
Do I need to worry about my bottles exploding at this point?
In general, is two weeks enough time before bottling for a wheat beer or any beer?
How long do I need to let the beer stay in the bottles before I can start drinking?