Bottled a Christmas ale on Nov 30. I opened one after a week (flat) to taste, another at week 2 (after chilling for just a few hours) and it was well carbonated and tasted pretty much exactly how I wanted it to. So I put about 15 bottles in the fridge, because I believe they benefit from extended fridge time, and thinking they were done carbonating. About a week later I put 10 more bottles in another, colder fridge. Now over the past week or so, I've opened 4 or 5 bottles from various sources (room temp to freezer for half an hour, regular fridge, and extra cold fridge) and each time I'm getting different carbonation levels, from flat to normal. Some of them even seemed slightly oxidized. The obvious answer I have for myself is that I need to give them at least 3 weeks before expecting anything. But my question is, since the bottle I opened at 2 weeks seemed fully carbonated, why were some others so far behind? I don't stir in the priming sugar since I siphon onto the dissolved sugar and assume it mixes in well enough. Also, would it be likely that some bottles would get exposed to so much more oxygen than others? Lastly, after removing all bottles from refrigeration, would I need to turn the bottles over to get the yeast moving again or just let them come back up to room temp? Thanks everyone.