With that train of thought, could the fact that the beer was almost see through when I bottled it? Meaning, it looked like something professional. If there is not any yeast to eat the sugar? They are now on week three for sitting in the bottles.
It's so hard to know just why these batches aren't carbonating. So, going through several possibilities:
1) you used different caps or cappers on these batches and they aren't sealed
2) on this most recent batch, you haven't conditioned them warm enough, and they need more time, while on the first smash there was a different problem
3) you got uneven mixing on your priming sugar, so some will be undercarbonated and some will be over carbonated.
4) you brew massively high gravity SMaSH beers and the yeast is dead.
5) on your smash beers you add potassium metabisulphite before bottling, and the yeast can't ferment.
Okay, maybe 5 was overkill, but you get the idea: what did the two batches have in common other than being SMaSH recipes? Even super clear beers still have yeast, and as long as they are unfiltered and unpasteurized, the yeast will do their job, making something else the culprit.
And don't worry - you WILL get this figured out!
