Le Thu, 25 Jan 2007 12:07:45 -0500, BierNewbie a écrit*:
[color=blue]
>
> How much priming sugar and what size batch? 2 weeks is not enough time for
> bottle conditioning especially if the beer was really clear. Give it 4-5
> weeks before you jump off the ledge. I quit the bottle conditioning and
> started kegging because I couldn't wait. Way less frustration and beer
> faster and easier. No more bottle washing and priming.[/color]

There is one thing that hasn't been mentioned, except if I have missed
something. I am thinking of the gap between the top liquid level and the
cork (I mean the bottle cap). Since the amount of CO2 is not that huge,
the pressure may vary according to the volume that is available for
expansion.

In commercial beers sold in capped bottles, especially with Belgian
Trappist beers, one can find noticeable differences in taste, head etc...
from one bottle to the next, since the gap between upper level and cap is
not exactly the same. It also depends upon the yeast deposit, whether or
not it has settled all ageing time in the bottom. It also depends upon
storage temperature...