In the long, drawn out process of moving to kegging (still haven't gotten a fridge yet) so I had to bottle up my batch of dunkelweizen.
Extract batch (Breiss LME), primed with corn sugar, bottled for 10 days at 68F, then chilled in the fridge for 4 hours before sampling.
Here's the first bottle. Looks OK.
Here's a closeup of the head.
My question is do the big bubbles mean the CO2 isn't yet dissolved into solution quite yet, or is that a product of something else?