So, my last batch of beer has ended up carbing in a very odd manner. Initially, I just thought it was very under-carbonated, since it was pretty much flat out of the bottle. I had several bottles that were seemingly flat. But I noticed that when I rinsed the sediment from the bottle (fill and shake method) that it developed a fair amount of pressure when I was shaking the bottle with my hand covering the opening.
So, I decided to test this interesting phenomenon.
I took a bottle and gently tipped it nearly bottom up. Then I turned it upright and tipped it the opposite direction, again nearly bottom up. This should gently disturb the sediment and yeast in the bottle. My first attempt, I also tapped the base of the bottle on my countertop and swirled just a tad. It ended up being a volcano! The next bottle I didn't swirl or tap, I just tipped the bottle. It ended up nicely carbed!
What's going on here? Is the yeast or sediment somehow trapping carbonation? Did I do something when I bottled? Anyone with some insight on this issue would be really appreciated.