I have a question for you good folks about a weird occurrence. I bottled an APA two weeks ago, then had it in my basement to carb up. The temp was only about 62 degrees, which wasn't doing the job, so I brought it upstairs about a week ago. Last night, I opened a bottle to check it and still almost no carbonation. (I probably have a skewed view of how long this process takes because my IPA a few weeks ago was perfect after 10 days). I figured that the cold temps initially may have made the yeast go dormant, so I swirled the bottles a bit to them going. This morning, a loud crack alerted me to my first bottle-bomb. Big cleanup. So, I'm sure that fermentation was finished before bottling and I was careful with my dextrose measurement. Is it possible that churning up the yeasties caused them to create CO2 faster than it could be dissolved back into the beer? I opened another bottle to check this morning and it didn't seem to be under intense pressure, but it wasn't right either. The bubbles were big, like in champagne or pop. Any ideas? In the meantime, I have the rest of the bottles in a sealed rubbermaid tub just in case.