Thanks for the bung test, I'll definately do that. I created two mini-kegs tonight, and lubed the bungs with Keg-lube (didn't the first time)...we'll see if that helps.
I also shook them a bit..to try and dissolve the priming sugar better. I'm thinking that maybe rotating the kegs a bit every once in a while during conditioning might be a good idea.
Room temp has been around 63-65 in most cases. The bottles conditioned just fine at this temp...Would I typically expect an extra week for the mini-kegs? I gave it an extra week.
I use the Phil-tap. So it uses the CO2 carts... a brew-buddy of mine helped me drain a few more glasses from the flat keg...so that's good news
that much less flat beer now...I can actually produce a small head out of the tap...so it's not Completely flat. I may try and rotate it around a bit and put it horizontal for a while...see if I can't get some secondary natural carbonation.
I didn't use DME, regular malt extract, and corn sugar for priming.
I also noticed that my 22 oz bottles were somewhat less carbonated than my 12 oz bottles...(though all primed at once) so maybe this is more a thing of volume.
Should I expect longer carb times for the larger volumes. I would have thought that yeast is proportional to volume, as is sugar, so that it would produce a proportional amount of C02 to carbonate in roughly the same time...but with my 12oz being fully carbed in 2 weeks, my 22 oz being slightly less carbed, and my mini-keg being very low an carbonation...I'm thinking that the more volume, the more time I need to give it, particularly if it's a bit cold.