I bottled my first batch on Tuesday of last week. I followed the directions for priming and so for father's day I brought a bottle to my dad's house today. It turned out really well, except that after 5 days the carbonation level is really really low. There is yeast sediment on the bottom of the bottle. I'm worried that the yeast might not have carbonated properly. Does it just need more time or is this indicative of another problem?

Carbonation can take as long as 3 or 4 weeks sometimes. Generally after a week it'll pretty much be done, but I would say that 5 days was just too short. Wait another week or so, and it should be good to go! (Also make sure you're keeping it at room temp, 70F or so..)

Agreed, 5 days is just not enough time. When I was bottle conditioning my beers, most of my beers would be carbonated at the 2 week mark, but there would still usually be the occasional flat beer up until about 3 weeks.

Cheers,
Dave

I just bottled my first batch on the 14th of June and have my calendar marked at 3 weeks and 4 weeks. I'm going to test drive one at 3 weeks and then another at 4 weeks to see if there is a difference. Waiting at this stage is definitely the hardest part of the home brewing process so far. Looking forward to the fruits of my labor.

My most recent beer I tried one after 7 days and it's carbonation was OK but a little lacking...obviously still a ways to go; last night I opened another (now 2 weeks) and it's perfect (carbonation wise...it still has other problems that will hopefully go away with a bit of aging).

I agree with curlyfat, if you can leave it for 2 weeks before drinking it should be perfect (carbonation.) However, the beer is still young and could have some off flavors. If I'm bottling, I start drinking after 2 weeks if there is off flavor I let it mellow out a little longer (usally 2 more weeks.) That seems to cure the problem. Good luck

I am going to brew my first wheat beer. Does it need more priming sugar than other beers? I am going to add coriander in the boil and zest of lemon in the secondary.

I usually shoot for about 3 volumes of CO2 with my wheats (as high as I go). Which takes about 5.75 Oz of corn sugar for 5 gallons.

Sounds like a good one! Are you using a wheat-specific yeast? I like WYeast 3068 Weihenstephan Weizen Yeast. It's strong on the banana aromas / flavors which I like in my wheats. Watch out though, this yeast ferments crazier than any other I've used. It'll blow your airlock and finish in about 72 hours . I just use a blow off tube whenever I use it now.

I DISLIKE CARBONATION IN ANY BEVERAGE DO NOT MIND DRINKING WARM FLAT BEER
IF YOU HAVE GOOD ENOUGH BEER IT DONT MATTER AT LEAST NOT TO ME. BUT I HAVE USED CO2 IN HOME BREW BUT USE CARTRIDGES MADE FOR PAINTBALL GUNS, SAVES MONEY!

I went back to an open primary for my beer. I have to watch it closer but it works. I can see the krusen drop, then I rack. I used 5 3/4 ounces of priming sugar for bottling this wheat. After 4 days it is starting to look good. Tried one bottle. Great stuff.

curleyfat,

Can I use the 5 3/4 ounces of priming sugar for my 5 gallons of regular hopped beer also? Actually I have several Cerveza kits. I am already liking the carbonation in my wheat beer. I couldn't wait. My lemon wheat has only been in the bottle 4 days and the carbonation is getting great. Another week or so I think I will be really happy with it.

Off subject. How is your wine coming along?

What am I going to need to carbonate my beer with CO2?

Basically, you need a soda keg (Cornelius Keg), a CO2 tank, a regulator, and a few hoses and connectors. If you PM JeepGuy I'm sure he'd be happy to set you up!

I think one of the problems is the glasses we use. I'm going to start rinsing/sanitizing my beer glasses instead of using soap on them.

I like the 16 ounce heavy beer mugs. After they are washed and rinsed we place them in the freezer upside down. Walmart here stocks them.