RM-MN said:Also add that not enough time will leave you with yeast floating in the beer and the CO2 will use those yeast as nucleation sites and start bubbling which stirs up more yeast which form nucleation sites and starts bubbling and .....
Try a few more days to see how it shakes out. Too much priming will always show the same, beer not finished when bottled will end up with bottle bombs (carefully put your bottles of beer in a box or tub with a cover to contain the glass if is should blow). I've been told that infections take time to develop into overcarbonation and always finish with bottle bombs.
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