Need help troubleshooting my latest batch

I feel I accurately carb my beers to my wishes and I do so by priming each bottle with 3 mL of a sugar solution and then filling from primary vs. adding the sugar solution to a bottling bucket and then adding the beer to mix. I'll figure out how much sugar I need for X.X vols from Brewcipher, mix that with 72 mL* of water, boil it and dissolve the sugar into the water, let it cool, and then use a syringe to get the solution into the bottle. I can't remember how long bottling took before this, but for 24 bottles the whole process takes me less than an hour.

*I use a spreadsheet to up the sugar/water totals from 24 bottles to 27 bottles so that I have a little extra solution, which makes getting solution into the syringe for the last 2-3 bottles easier. Also, the 3 mL of solution was arbitrary -- you could do 5 if you want, or 10. I think I chose 3 because I had an unused 3 mL syringe from a pack I bought.

 

Is 'sour' or 'tart' like a stinging sensation on the tongue a better description than bitter? If so, you could have an infection in your beer from wild yeast or bacteria. Infected beers usually take 3-4 weeks to show up in the taste, but can be shorter or longer.

By bottling process I was meaning the steps that you use to get the beer from the fermenter to the bottles. Usually this involves using a siphon to transfer the beer into a bottling bucket that has a spigot, and then using gravity to allow the flow of beer through tubing into a bottling wand that fills the bottles to the correct amount of beer. It's a procedure that can allow air (oxygen) to get into the beer, or bacteria if your sanitation is not good. Posts above describe how to mix the sugar solution into the beer. Mixing it well without creating bubbles while gently stirring will disperse the sugar evenly, but I still stir a little bit more after filling every 10-15 bottles. The sugar is heavier than the beer and wants to drop to the bottom, thus some bottles can get more than others and you have inconsistent carbonation.

The tool that you use for your capping is similar to what most of us use. It isn't foolproof, but you get used to doing it and getting a good seal with a little practice. Using caps that have a seal that are listed as being impermeable to oxygen is also advisable.

After 6 weeks oxidation has had enough time to create off-flavors and to darken your beer, so this part of your post presents a strong hint that you are allowing too much air to get into your beer at some point, and the siphoning into the bottling bucket and the mixing of the priming sugar are the places that are most likely to allow air to get into your beer.

 

No I haven’t gotten any gushers ever. Just that the browns I’ve made are more carbonated than traditional English browns.