If priming sugar is not evenly distributed then it would seem that some bottles would be under primed and others over primed. If some over priming occurs how soon after bottling do bottles become “bombs”? Or would you just notice over carbonation upon opening, aka Mt Vesuvius?
I have always just siphoned the beer onto the priming sugar, but I am going to use the stir every 12 bottle method from here on out. Regarding the bubbles, use a hose clamp on the cane of the auto siphon and make sure that the tubing going down to bottling bucket or secondary is nice and straight with not too much slack. This fixed my problem. After doing this I don’t have a single bubble.
