I’m a rank newb who has three batches under my belt. I’ve been incredibly pleased with the quality of the beer I’ve produced, to the point that my wife and friends have said they prefer my beer to many commercial examples out there.
However, the common flaw in each of my first two batches (third is still in the fermenter) was that they were slightly undercarbed. The carbonation level has held steady in both cases after about three weeks of bottle conditioning in the mid 60s.
Both of my first batches were NB kits, the Caribou Slobber and Bavarian Hefewiezen, so I used 5oz. of priming sugar in each case. Particularly in the case of the Hefe, I thought the carbonation level was low for the style.
Anyone else perceive this? Seems like NB might be trying to minimize the chances bottle bombs for new brewers, albeit by making compromises in style. I’m thinking of bottling my next batch at 3 volumes of CO2–any reason not to?