« on: March 16, 2014, 11:39:12 AM »
Replacing all your equipment probably can't hurt but... When I bottle I frequently notice different levels of carbonation as time goes by. The beer tastes the same, but sometimes a batch will be more foamy for the last few bottles. The thing with bottle carbing is that it's usually not quite the exact science that kegging kind of is. I find this happens more often in winter when the inside temperature swings around a bit more and the bottles take longer to carb. There are so many variables to bottling that you may want to think about. How did you measure the sugar, How much yeast got into the bottling bucket, the ambient temp of the room where the bottles are stored etc etc. All I'm saying is that it may be a carbing quirk and not an infection.