Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)?
I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, I couldn't get much carbonation. I read somewhere that introducing new yeast is a good idea - especially champagne yeast.
However, with time smaller bottles now have decent carbonation, but larger bottles still taste flat. Any reason? The headspace in the bottles is pretty much identical regardless of volume, since I fill them up to the rim and then remove the bottling wand, leaving the headspace.