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When I bottle cold

my beer seems to be just about fully carb’d in 3-4 days with a beautiful head…even at room temps, most of my beers card in under 10 days unless I was bulk aging. is the two week rule more for conditioning?\ than carbonating? Maybe I just have healthy yeasties or something.

I think that is a standard rule of thumb to ensure that the beer is carbed and this also allows time for the yeast to settle out as well.

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