So I’ve run up against something weird that y’all may be able to help me with: all of the last few bottles of my batch of cream ale (NB “Speckled Heifer”) are un-carbonated whereas the first 5 or 6 bottles were close to being over-carbonated. I used 4.5 oz dextrose and 1 oz sucrose in 2 cups water (for 5.5 gallons beer) as priming solution. The beer has been in bottle for over 2 weeks now.
The only difference I can think of is that the first few bottles came from the bottom of the bottling bucket and got a bit more yeast in them. Other than that the bottles are all the same (12 oz brown glass), they’ve all been stored in the same place (the living room closet), the caps are all the same, etc.
I’ve never had this happen - my other beers (which were bottled a week after the “Speckled Heifer”) are well-carbonated albeit a bit young. Any thoughts?