Sorry I didn't put down enough info. I brew 5 gallon batches. I use the normal 5 oz of priming sugar which I stir into the bottling bucket. I bottle condition my beer at 75 degrees. I'll open one beer and it will be perfectly carbed. Open another and it's dead flat. I was wondering maybe...
Two different batches and same results. I get some beers that have full carb and taste fantastic and then some with absolutely zero and tastes like trash. I'm an extract brewer. The last batch was a triple belgium that i had in a secondary for two months. First was White House Honey Ale...