It doesn't mean anything without more information...
1. the high heat in the midwest is going to make this batch carb faster than your batch from over a month ago.
2. all grain produces more break material, and if you moved a lot of that into the primary, that means more 'stuff' in the bucket to fall out of solution.
3. how long was primary? did you rack really carefully? less than stellar racking will leave things in suspension when you bottle, and it falls out in the bottle IN ADDITION to the sediment produced during bottle conditioning.
Speed of conditioning really isn't related to bottle bombs. If you added double the priming sugar at bottling, its not going to carb twice as fast...its just going to be twice as carbed when it does carb.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10