In the past, I only ever did top fermenting styles. I had to depressurise my bottles sometimes even more than once (using swing top bottles, luckily, this is not too awful). Now I made a Vienna Lager and even though I can‘t even really cold crash the bottles (I have them sit outside at maybe 10°C instead due to a lack in fridge space), my secondary fermentation is way slower than I’m used to. Is that to be expected?
With ales, I opened the bottles the day after starting secondary, and it sometimes was a deafening bang already. Now, I waited maybe even two days and haven‘t got more than a shy little pop.
I used powdered sugar (mixed with sterile water 1:1) to feed the yeast in secondary fermentation because I didn‘t have anything else in the house when I found the time to bottle. Is that maybe an issue?
I left the bottles alone, zero blasts so far. I already had to try one out of curiosity just recently, and it was mildly carbonated but went stale pretty quickly and had very little head retention. So it seems to me that letting them sit for another week or so is the way to go.