I just tried my Irish Red Ale last night and although I was very pleased with the flavors and balance, it is under-carbed. It's only been in the bottles for 14 days (the first 3 days it was at 50 °F [10 °C], then I moved in indoors where it's spent the last 11 days at 65 °F [18 °C]), so it will almost certainly increase in carbonation over the next week or two, but I'd like to double-check my carbonation thought process with y'all to make sure I'm in the right ballpark. For my EPA, I used 2.2 oz. [62 g] of cane sugar in beer that was at 76 °F [24.4 °C] for 2.14 Volumes of CO2. I considered that too fizzy for an English Pale Ale, much less an Irish Red. For this Irish Red, then, I used 1.7 oz [48 g] of cane sugar at 72 °F [22.2 °C] for 1.87 Volumes of CO2. Does this seem too low, or should I just RDWHAHB? I know that time is on my side, but I'd hate for this batch to end up flat - it's the tastiest batch I've made so far, and very close to my ideal. Also, if it's too flat, would it be reasonable to pour the bottles back into the priming bucket, add more sugar and yeast and try again?