windbreaker123

Recipes 

Did You pour from the bottle into a glass ? And was the temp. of the beer the same ?

o4_srt

Recipes 

Yep, that's why most recipes come with a typical carbonation volume, although it doesn't dry out the beer.

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Facebite Brewing

Conditioning: Muddy Paw Nut Brown Ale, Jump The Fence Independence Cream Ale

windbreaker123

Recipes 

edit

jmo88

Recipes 

I have to disagree. Ask any brewery what part of the process is most critical in beer quality, racking to kegs or bottling. I'd bet they all say bottling. Bottling is hard and much more vulnerable to oxidation and infection.

As for drying out the beer during bottling, take a hydrometer sample of the beer that tastes drier to you and compare it to the FG at bottling. If it is lower, than you've either bottled too early or introduced some microbe/wild yeast that has dried it out. Since bottling is a rather exposed process, it is more susceptible to bugs than you might think.

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windbreaker123

Recipes 

Having worked on three lines over the last 20 years. They are equal in terms of oxidation and infection. At home yes it is more exposed. Not on the keg line not on the bottling pt the canning line. Carbonation on all three by volume of liquid are the same. But the carbonation levels of draft and bottles are different an the time of serving. Dryness is because of increased carb in bottle and cans. Think of drinking a soda right out of the can vs letting it sit and lose most of the c02. Totally different tastes because of the level of carbonation.

o4_srt

Recipes 

But the storage and serving (carbonation, cleanliness, etc) is not up to the brewery when served in a restaurant or bar. It's up to a third party. Hence my statement. I've noticed far less deviation bottle to bottle of a given beer than between taps in different establishments.

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Facebite Brewing

Conditioning: Muddy Paw Nut Brown Ale, Jump The Fence Independence Cream Ale

jmo88

Recipes 

Right. Dirty lines and vols of co2 can be an issue. But on the same lines you have to agree that the distributors of those bottles cause similar risks. The brewer has no control of how their beer bottles are stored once they leave the brewery.

As for the OP's concern about beer getting drier in the bottles, that's a red flag to me. I've experienced it in my beers and dozens of other brewer's beers. If the gravity is continuously dropping there is only two reasons this could happen, as I've mentioned earlier. Why doesn't this happen as frequently with kegged beer? Because kegged beer gets transferred to only one vessel, the transfer is faster and less exposed to the elements, and the kegs usually get chilled right after transfer— slowing or inhibiting the growth of some unwanted bug like Brett. If the OP tests the gravity in the bottled beer and compares it to the FG at bottling time, the OP can at least tell if there is a wild yeast problem actually drying out the beer or if it is his/her taste buds confusing dryness for something else.

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sharkuttack

Recipes 

bottling definitely seems a more controlled process than any beer kit instructions would explain.
I star san and scrub each bottle, then after every 8 bottles or so filled, i stir the bottling bucket gently to make sure the priming sugar is mixed well. then ill place a cap on the already filled bottles while i am simultaneously filling more bottles. once all bottles are filled ill cap them. im gonna start dialing in the correct priming sugar levels to style.
I want to try and get as close as i can to the quality of a commercial bottling process to ensure great, consistent flavor.
if you guys have more tips please let me know

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