I'm having a problem keeping my carbonation consistent between batches of beer. Sometimes the carbonation comes out perfect, but other times the beer seems to be too flat.
I currently add the premeasured (for 5 gallons) packets of corn sugar from the LHBS. I boil it with a cup of water, and add it to my bottling bucket before racking the beer over from the secondary.
I let my latest batch sit in the bottle for 3 weeks at approximately 72 degrees before putting a few in the fridge to taste. I get maybe 1/4" of head even with a vigorous pour, and the beer just tastes flatter than I would like.
There is almost no sediment in the bottles. I would think that as the bottle carbonates, some amout of yeast will settle out to the bottom. Is it possible I did "too good" a job transferring my wort, and didn't get enough active yeast cells into my bottles?
I plan to invert the remaining bottles and then store them upright, with hopes that will wake up whatever yeast may be in the bottle.
Has anyone run into similar problems? Does anyone have advice for how I can improve my carbonation levels? I am stuck with bottle conditioning my beer, as I don't have the equipment or space to keg/force carbonate in my small apartment.
Thanks in advance for any advice!