So I’ve had an IPA conditioning in bottles for almost 2 weeks(12 days) and it still doesn’t seem to have enough carbonation. I know I used enough priming sugar. It just seems like the sediment a the bottom is alot less than all my other batches.
My question is: why? Was there not enough remaining yeast cells after I had it aging in the secondary? It tastes great. Just not quite the head I was going for.
Thanks, and cheers!