Lower carbonation bottling

[TheOsprey]

A fortnight ago, my export Porter finished carbonating. I primed in the bottle, with just 3g of sugar in each bottle, as I didn't want my porter to be too carbonated. I bottle in PET 500ml, and after 14 days, they're still not hard. There's definitely pressure there but I can squeeze the bottle a significant amount.

I'm wondering if I underprimed, but I used 4g in my last batch, a SMaSH, and I definitely don't want this to be that carbonated.

I don't mind the taste with less fizz, but will the beer last less long in the bottles?

If I leave it another week to continue to carb up, will it? Or am I at maximum point now? I haven't really seen a significant change over the last few days.

 

[crowcrow]

I'd leave them alone for a bit longer - what sort of temp are they at?

 

[Linalmeemow]

A fortnight ago, my export Porter finished carbonating. I primed in the bottle, with just 3g of sugar in each bottle, as I didn't want my porter to be too carbonated. I bottle in PET 500ml, and after 14 days, they're still not hard. There's definitely pressure there but I can squeeze the bottle a significant amount.

I'm wondering if I underprimed, but I used 4g in my last batch, a SMaSH, and I definitely don't want this to be that carbonated.

I don't mind the taste with less fizz, but will the beer last less long in the bottles?

If I leave it another week to continue to carb up, will it? Or am I at maximum point now? I haven't really seen a significant change over the last few days.

Should be fine, I always prime my stouts lower than that (usually work on 5g/l) and they've been just the right level for me with no shelf life issues.

Not that they were around long enough to have shelf life issues anyway...

 

[TheOsprey]

I'd leave them alone for a bit longer - what sort of temp are they at?

20 degrees temp controlled. They got to the point where there was a little bit of squeeze in the bottles and decided that was enough. Reckon they'd have done any more?