I bottled my hefe friday around 1 pm now because i had a bad day at work i opened one ready to drink flat or not and it was or not for sure temps around 70-75 should i be concerned about over carb? :cheers:
70° to 75°, out of direct light, is ideal for naturally carbonating your bottles. The yeast work well at those temperatures to use the priming sugars to produce CO2. Then a few days of chilling for the CO2 to be absorbed back into the beer. Over carbonation is a result of excessive priming sugar. Once the added sugar is gone the yeast become dormant.
