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.
