Inconsistent carbonation

Anyone ever notice that in a single batch you may have some beers that are more carbonated than others (bottled, of course)? I'm just about out of a batch of a Sam Smith's Nut Brown clone (5 weeks in the bottle when I cracked the first one), and some of them are a bit flat. I doubt it is my sanitation technique, but what about how I prime? I add 1 to 1 1/2 cups of DME (boiled in about 2 cups water) and stir gently into the bottling bucket before bottling. Is the sugar not mixing well? Also, I've noticed they are better carbonated if they aren't SUPER cold (like less than 40 degrees when served).

Just wondering if anyone has noticed this before. I appreciate the feedback.

I'm curious as to why you didn't use corn sugar i believe it has a better fementability. its possible that you aren't using consistent pressure when capping. if the caps are not on there tight enough, well you get the idea. also you want to carbonate at room temp. the yeast are not going to do much if they are cold. speaking of which there might not be enough yeast left floating around in the beer or some bottles get more yeast/sugar than others. and yes the temp will affect the apparent carbonation. ever open a warm beer.

When I started brewing, I had the same problem. My technique was to just throw the priming mix in the 5 gallons and stir gently. Then I tried something a little different and it worked (and continues to) When siphoning to your bottling bucket, let the bucket fill up 1/4 the way and add 1/4 of your priming mix...fill up 1/2 way and put in another 1/4 priming mix...fill up 3/4 the way and add another 1/4 priming mix....finish siphoning and then put the rest of my priming mix in. Gently stir the beer and fill up your bottles.


Loop

loopmd said:

When I started brewing, I had the same problem. My technique was to just throw the priming mix in the 5 gallons and stir gently. Then I tried something a little different and it worked (and continues to) When siphoning to your bottling bucket, let the bucket fill up 1/4 the way and add 1/4 of your priming mix...fill up 1/2 way and put in another 1/4 priming mix...fill up 3/4 the way and add another 1/4 priming mix....finish siphoning and then put the rest of my priming mix in. Gently stir the beer and fill up your bottles.


Loop

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Do you stir each time you put the primer in or only at the end?

I stir VERY gently after each time.

Loop

There are a lot of inconsistent carbonation threads and I'm not sure why. I've never had an inconsistent batch.

All I do is put the priming solution in the bottling bucket. And then make sure I have plenty of siphon tubing so there is a nice coil in the bottom of the bottling bucket. Just rack on top of the sugar and the swirling action will incorporate the sugar just fine.

After 3 weeks at 70*, make sure you chill the beer for at least 24 hours to give the CO2 a chance to dissolve into the beer from the headspace.

I'll give your method a whirl, loopmd. I suppose the multiple stirs might just do the trick. Also, in regards to ferm temp, I should have been more specific. I age my bottled brew in the same area that I primary and secondary, which is a fairly consistent 60-65 degrees all the time.

Thanks all

Your temp may be your problem. It can take considerable longer at those temps to be fully carbonated.

the only time I have ever had inconsistent carbing is when it isn't completely ready yet. If I experience that, I just let it sit awhile longer and it all seems to even out