When bottle conditioning, it seems (though I haven't done anything scientific enough to know for sure) that I get varying amounts of carbonation depending on how long I refrigerate the beer before drinking. At first I assume it was just inconsistency with priming but after researching force-carbonation recently I'm beginning to think it may be related to the equilibrium of temperature and carbonation.
I'm thinking that many of the cases where I'm getting less carbonation are within 24 hours or so of refrigerating while those that are refrigerated longer seem to be better carbonated. Is there possibly something to this? How long should bottles generally be chilled before serving to ensure that the CO2 in the bottle is in equilibrium?