I have read and re-read the incredible thread on patience (http://www.homebrewtalk.com/f39/neve...en-beer-73254/
). I am not going to throw out the beer, but I wanted to see if anyone had any ideas as to why I'm having this issue so that I can better my technique and practices.
-5 Gal Extract/Specialty Grain IPA
-SG: 1.066 (approx)
-Primary: 8 days (Since reading HBT I am going to try 4-week primary)
-Secondary: 8 day w/dry 3 oz pellet/leaf dry hop
-Bottled: 11 weeks ago (constant 72 degrees...have given them swirls here and there)
-Inconsistent carbonation...some (10%) bottles are perfect, most (80%) have very little carbonation, and the ones that are overcarbonated (no gushing or bombs) taste MUCH sweeter than the other bottles.
-Primary not long enough since it's a relatively bigger (1.066) beer? I noticed slight bubbling/fizz when beer was in secondary.
-If this was the case, however, I would have thought most would be overcarbed?
-Poor priming sugar technique?
-This was the 1st beer I dryhopped, so I was paranoid about hop particles. When racking to bottling bucket I put a nylon hop bag over the end of the tubing which sat at the bottom of the bottling bucket. Poured all priming solution into bottling bucket. Will try 1/2 and 1/2 next time, but maybe the nylon bag inhibited flow/circulation?
-Poor cap seals or bottling technique?
-First time using caps from brewtoppers. Some bottles were capped with leftover brewers best caps, and they seem to have carbed more consistently, but sample size not large enough to draw any conclusions.
I will wait and be more patient with primary times in the future. I might feel more comfortable if everything was under or overcarbed or if they at least tasted consistently sweet or unsweet...I know that different bottles age differently...
but does the increased sweetness of the overcarbed beers indicate inconsistencies in priming sugar? Or am I missing another possibility?
Other than that, the beer tastes good to me so I assume that there is no infections.