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Sounds about right . Well, if anything it may just be due to variance in sanitation from bottle to bottle . I'd wait it out - time will help with carbonation and consistency . The number one fail safe rule of odd , or different beers is to set them aside and come back to them.

Also - be cautious of how strong of star San you use in bottling: I find 5ml/gallon is more then sufficient . If its too strong , it can kill what yeast may be left so carbonation can be less due to that.

Yeah do go through the lot and see which ones didn't carb up right. In general, I give my beers at least 2 weeks to bottle condition ( sours and Saisons I give at least a month), I have noticed you will see inconsistencies in carbonation before allowing a proper amount of time to condition ...

The smell of bananas was Probibly caused by isoamyl acetate - a chemical that is produced in limited amounts in fermentation of hefeweizens. That one bottle I would guess was not sanitary enough ( for what ever reason) . As for the sporatic carbonation - how did your fermentation go overall...

I need to invest in an Airstone for pre-fermentation aeration of the wort. I think once your yeast is pitched( at a high rate of coarse), the only time you have to worry about O2 level in your fermentation vessel is the the lag time phase; the shorter the less chance you have of o2 being able to...

yeah, I had a packet smash behind a bottle in the beer fridge, and i just kept it cold, and once I wanted to brew.. took it out, warmed it in a warm water bath, and shook it. it inflated in like two hours tops... I thought it may explode- but then I thought that Wyeast probibly designs the...

ahhh thats kinda how I figure it too- level gravity for a week, and the only reason to keep it in the secondary is to clarify the beer a little before bottling/kegging. thanks for the helpful info gnome!

hey ! I ordered this kit ,and have it going in the secondary right now. the problem I am having is conflicting information as to how long it takes to mature. after taking 3.5 weeks in the primary , it had a leveled out F.G. of 1.016 and is clear as can be . to my eyes, she looks about done. but...

I have brewed this kit twice now and every single one of the beers I produced from it was amazing! the finishing out flavor is insane, totally a sour apple sweet ripe pear mending. bottled or kegged- its good either way( I didn't add the table sugar to the priming solution, I will this next go...

good luck with that one. if you ever get a chance to visit beautiful Boulder, CO. stop by Avery - they have a really good tap house and they make special versions of their normal brews. if you havent tried the Avery IPA yet I recommend it.. its floraly as can be and slightly sweet but not too...

NICE! great brew all around. gotta try it out , great lakes brewery is pretty good last time I had it.

man, i love Avery. great brewers. what state/city are you from?

Pinto Dave I know exactly what your talking about. I live in Colorado, and I have been blessed to have a lot of craft breweries here to sample there brews. the first major label beer i became fond of at all, the beer that got me drinking beer was Hazed & Infused by Boulder Beer company. to this...

I have spent a pretty penny on this hobby since the beginning of may, BUT I have already brewed 6 batches so far. all have been some of, if not the best beer i have ever had. the best beer is made at home with your own two hands. I think I will brew for a very long time! lol

good choice maddvibe. I am drinking NB's Patersbier right now and I am very pleased with the results. one of my favorite beers so far. reminds me of a fruitier, tangier Witbier , but without the orange flavoring and much better flavors on the palate.