Carbination in bottles

Hi all, I'm still pretty new to brewing, having only bottled my second batch (Oktoberfest) about a month ago, so I'm not sure if this is normal or not. I opened the first couple bottles last week to try the brew after it had been conditioning for a few weeks. I poured the beer into pre-chilled mugs, and got a respectable head on each beer.

A few days later I grabbed a couple more bottles and did the exact same thing; same mugs pre-chilled. This time there was very little head. Is it because perhaps I poured a bit differently, or is it likely that these bottles were not as carbed or lost there carb via some undetected loss of air-tightness? When I DID open each bottle, they ALL had what I refer to as the Beer Genie, (the misty fogginess beneath the cap of a freshly opened beer).

All the beers tasted fantastic.

A few things could be going on here...

1)Priming sugar didn't get mixed in evenly in the bottling bucket.
2)Some bottles are warmer than others in the area they are stored.
3) Or, some caps aren't sealed as well as others..

Just give it a few weeks, and everything will probably be fine!

The above info is spot on, as a rule of thumb you should store your bottles for a minimum of 3 weeks at 70-72 degrees (darker beer can take longer), 2 days minimum in fridge, 1 week is better, 2 weeks is best for head and carbonation retention.

Ahhh...maybe tempura tire is the root of the problem. I keep all my beers in the basement, which is usually about 65-66 degrees.

Thanks All!

Could also be the cleanliness of the glass; not to say your glasses were dirty but detergent residue, dishwasher spots, drying the glasses with a less then clean rag after the last use could all leave surfactants behind that could inhibit head too.

Rinsing glassware in a weak citric acid solution does a great job