I've recently bottled my Coopers Mexican Cerveza and I was sure fermentation had all but finished. The bottles were primed with tsp of sugar ( 500ml bottles )
Inadvertently the bottles were moved on to shelves in my garage at head height where at this time of year its quite warm. after two weeks the beer was beautiful and clear, but they were still slightly squashy, they didn't appear to have carbonated. ( I do love these PET bottles ) So I decided to move the stash into the wife's airing cupboard where it is very warm just above the hot water cylinder ! After 3 days the bottles were rock hard and very firm a slight shake and a nice little foam and bubbles appeared on their tops.... We have carbonation ! After another couple of days they were returned to the garage. Each bottle looking clear but with a slight deposit on the bottom. A few days later one small bottle was put in the fridge for a day as a sampler as I don't think I've ever had a Cerveza and was eager to see what it tasted like.
A slight Pzzzt as the top was unscrewed and the beer poured out nice and clean, however due to it being very young and not having a period of COLD storage the deposit on the bottom did rise up in the last half. No big deal.
Yes its carbonated, not fully and it tastes very raw and slightly harsh because its young. Its gone back into cold storage now and will have a good 2 or 3 weeks untouched... I think I might like this beer. I must get it into my head new bottled beer NEEDS 8 or 9 days in a good warm environment to help carbonation and then NEEDS a few weeks in a cold place to help it settle down.... Why am I so impatient ! :drink: :drink:
Its not magic the reaction came from somewhere, besides the 1/2 teaspoon, ...........or was it really only half a teaspoon, batch priming probably gives a more consistant result. :) 
