That's because you are simply openning the first bottles way too soon. That's why the last one's taste better that the others. It's simple bottle conditioning.
The 3 weeks at 70 degrees
, that we recommend is the minimum
time it takes for average gravity beers to carbonate and condition. Higher grav beers take longer. Lower temperatures take longer.
And just because a beer is carbed @ three weeks, doesn't mean that it doesn't still taste like crap and won't need more time to condition.
Stouts and porters have taken me between 6 and 8 weeks to carb up..I have a 1.090 Belgian strong that took three months to carb up.
Temp and gravity are the two factors that contribute to the time it takes to carb beer. But if a beer's not ready yet, or seems low carbed, and you added the right amount of sugar to it, then it's not stalled, it's just not time yet.
Everything you need to know about carbing and conditioning, can be found here Of Patience and Bottle Conditioning.
With emphasis on the word, "patience."
There's an old saying in homebrewing, that the last bottle you drink of a batch is always the best.
And Commercial breweries do a lot of things that homebrewerss don't do, for example pitch enough yeast for one thing, and utilize temp control which mitigates a lot of conditioning time, plus they are usually bottling already carbed beer
which means most of the 3+ weeks required even to carb the beer is already done.
But if you are bottle carbing and conditioning then you are a prisoner of the natural process that occurs over time, so if you are openning early they just aren't going to be ready yet...pretty simple.
There's great discussions about how dogfish goes so fast from grain to glass going on here all over the place. here's one of the threads. http://www.homebrewtalk.com/f14/dogf...ht=brewmasters