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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Shaking bottles
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Old 06-21-2014, 04:23 AM   #1
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Default Shaking bottles

John Palmer mentions shaking bottles to get the yeast carbonating?
My question is how often? How hard? Is there a risk for oxidation?

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Old 06-21-2014, 04:25 AM   #2
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Not sure I believe this.

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Old 06-21-2014, 04:32 AM   #3
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Shaking the bottles would only be necessary if you accidentally cold crashed the bottles after filling. The cold crashing would cause the yeast to settle out and become dormant. After warming the beer to room temperature swirling the yeast back into suspension would allow carbonation to finish.

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Old 06-21-2014, 04:40 AM   #4
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I have swirled beers that have had trouble carbonating after months. it did work. they were higher ABV. but the idea of keeping the yeast in suspension is not a dumb idea. I'm willing to bet if you made a batch of soda and bottled with yeast, you'd have bottle bombs from keeping the yeast in suspension.

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Old 06-21-2014, 04:49 AM   #5
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Agree high ABV take longer. Disagree on yeast kept in suspension and bombs. Yeast stop producing CO2 when the sugar is used up. They can't ---- anymore.

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Old 06-21-2014, 01:34 PM   #6
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Unless colder temps made them go dormant. I've had to swirl a few bottles in my time...

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Old 06-21-2014, 03:52 PM   #7
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Quote:
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Agree high ABV take longer. Disagree on yeast kept in suspension and bombs. Yeast stop producing CO2 when the sugar is used up. They can't ---- anymore.
the amount of easily fermentable sugar in soda? it doesn't take much to turn naturally carbonated soda into bottle bombs.

years ago I held a 6 pack of a high ABV beer that wasn't carbonating. while I would swirl the other bottles once/twice a day, I left those 6 alone. guess which ones didn't carbonate. I tried this because of another argument on the same subject on a different forum. this practice has always worked for me & I'll stand by it.
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Old 06-21-2014, 04:21 PM   #8
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Default Still chuckling

I read the thread title, and was imagining a thread that went something like this:

"I woke up last night to a rumbling sound, and thought there was a semi parked outside. Went to take a leak off the front porch, and noticed that everything was quiet as death outside, and the rumble was coming from my house. After a bit of investigation, I narrowed it down to the garage. Peering gingerly into the garage, I noticed a strange glow, and a distinctive rumble. Walking carefully in by the light of that strange and eerie glow, I saw the source of the sound. An entire of bottles was shaking and jumping....... and glowing. It was my apricot, agave, gooseberry, maple, ginger, premium 18% abv sour barley wine. They are bottle conditioning and I think perhaps I put too much bottling sugar. I wonder if the xylitol reacting to the the agave is causing the glow, or if it is the Lysergic acid diethylamide I put in for a bit of extra kick?
Anybody got some good advice on how to deal with shaking bottles? My wife woke up and can't sleep and the neighbors are complaining about the rumble and glow coming from the garage."


H.W.

I wonder if that should have been prefaced with "Dear Abbey" ;-)

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