beerluvva

Recipes 

Starting to drink a batch that I bottled with a mix of 12 oz. crimp caps ad a few grolsch swing tops. The grolsch bottles seem to really pop on opening, and beer has a lot more head (that's what she said) in the glass. Do the swing tops carb better, perhaps due to a better seal from the rubber gasket?

Jon_TWR

Recipes 

Did you batch prime, or use a different amount of priming sugar for the different size bottles?

beerluvva

Recipes 

Batch primed

chumpsteak

Recipes 

Probably just the way the bottles pour. The grolsh bottles can't hold better pressure, you're only talking 12 psi. If the regular bottles couldn't hold 12 they'd be flat.

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Epimetheus

Recipes 

I think the flip-tops release the pressure faster than caps. Flip tops open almost instantly around the entire perimeter. Caps are pried off; it is a tiny gap that gets larger. Sort of the difference between releasing the pressure of a balloon all at once by popping it, or pushing a pin through the base and letting the air out more slowly. Or like shaking a soda bottle, then opening the cap all at once or slowly easing it open.

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beerluvva

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That makes sense.

robertfraser

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Call me silly, but I love opening the cam lock on the Grolsch bottles and waiting for the seal to pop on its own.....

CKing

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Me too...

beerluvva

Recipes 

The last grolsch I opened popped so hard the swing thing came off the bottle. Super loud too, like a champagne bottle. Don't think I overprimed, my capped bottles all seemed reasonable.

zachattack

Recipes 

It takes a lot more than 12 psi to carbonate a beer.

At room temperature (70 deg), you need 29 psi to carbonate to 2.5 volumes of CO2, and 37 psi to carbonate to 3 volumes.