So I bottled an American blonde on memorial day. And I just drank a bomber to test,taste, sample. Its already really well carbonated and looking at some of the other bottles, there’s a decent size layer of sediment on the bottom.
I’ve never had a beer carb this fast ( 5 days?) I was thinking maybe the beer just had enough left over yeast to go right to work on the priming sugar? I didn’t bottle it till three separate readings over five days read 1.012.
I’m not complaining. Just curious.