NovaAesa
New Member
Hi all,
I heard from somewhere on the Internet that oxygen in the headspace of bottles whilst bottle aging is a bad thing. For my next batch, I'm using PET bottles that are about 750mL in capacity.
Now, what I'm thinking is that I could fill each bottle up to a few centimeters below the top of the bottle (this is what I've read is the recommended headspace). If I then squeeze the bottle such that the beer level rises to the rim of the bottle and *then* put the cap on, there will be no air (and thus no oxygen) in the bottle. Obviously then carbon dioxide produced when the yeast ferments the priming sugars will fill the head space back up.
Has anyone tried this? It's not dangerous or anything is it, from an exploding bottle point of view? My only worry about doing it this way is that without the initial air in the headspace, there might not be enough pressure in there for a good carbonation to occur.
I heard from somewhere on the Internet that oxygen in the headspace of bottles whilst bottle aging is a bad thing. For my next batch, I'm using PET bottles that are about 750mL in capacity.
Now, what I'm thinking is that I could fill each bottle up to a few centimeters below the top of the bottle (this is what I've read is the recommended headspace). If I then squeeze the bottle such that the beer level rises to the rim of the bottle and *then* put the cap on, there will be no air (and thus no oxygen) in the bottle. Obviously then carbon dioxide produced when the yeast ferments the priming sugars will fill the head space back up.
Has anyone tried this? It's not dangerous or anything is it, from an exploding bottle point of view? My only worry about doing it this way is that without the initial air in the headspace, there might not be enough pressure in there for a good carbonation to occur.