Bottle conditioning: I know the standard advice is to wait 3 weeks for carbing at 70F. But why? Looking for more of a scientific answer.
If the yeast can chew threw a 1.050 OG in a couple days, why does a very small (by volume) amount of corn sugar take 3 weeks? I mean I could see maybe a week to allow clean-up of off flavors but still...is there a reason?
If the yeast can chew threw a 1.050 OG in a couple days, why does a very small (by volume) amount of corn sugar take 3 weeks? I mean I could see maybe a week to allow clean-up of off flavors but still...is there a reason?