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Old 11-29-2006, 08:19 PM   #11
Tom Smith
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Jul 2005
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orfy,
I'm using a handcapper - the typical butterfly style. And as for the caps, it's nothing special, just the typical ones from the LHBS.
I've used different types of bottles in the past, and they've all had pretty much the same carbonation level. So I can see it being the seal.
Has anyone run into seal issues in the past? How did you go about solving it?

 
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Old 11-29-2006, 08:24 PM   #12
dantodd
 
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What sized cups are you using?

LOL... just kidding.

As you can tell your results are a bit anomalous but at least it is working for you. I'd def. try the corn sugar in half a batch just to see what's what.

I'd also suggest taking a bottle to a BJCP judge and get his/her feedback about it. That may give you some insight into why the carbonation priming is so different than what others have experienced. I'm luck that one of my LHBSs is run by a BJCP judge and he's always happy to critique (drink) a beer.

 
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Old 11-29-2006, 08:25 PM   #13
Orfy
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There's a saying "If you have eliminated the possible then it must be the impossible."

You say it's...

not the temp.
not the amount of DME
not the time.

The only things I can think of is...

You've made a mistake and one of the above is the cause.
the yeast is knackered before it hits the bottle.
The cap seal is bad (But I can't see that happening on every bottle)
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Old 11-29-2006, 08:30 PM   #14
Tom Smith
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Has anyone ever had 'bad' LME, but which still gave you the right SG and FG? If this is the case, doing dantodds LME/Corn sugar test should tell.
Tom

 
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Old 11-29-2006, 08:33 PM   #15
Orfy
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Lost me on that one.

What do you mean by bad? What's dantodds test?

If you have the Right SG and FG then the test must be farting a decent amount of CO2
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Old 11-29-2006, 08:33 PM   #16
Tom Smith
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And they are Canadian cups ... but I converted using the Celcius to Feranheit formula and adjusted for the exchange rate...

 
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Old 11-29-2006, 08:44 PM   #17
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Quote:
Originally Posted by Tom Smith
And they are Canadian cups ... but I converted using the Celcius to Feranheit formula and adjusted for the exchange rate...
Damn loons....

 
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Old 11-29-2006, 08:54 PM   #18
Orfy
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I was thinking that dantodd was some chemical test or something that I'd missed from the books. Someway of testing for "bad" DME


It's late.
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Old 11-30-2006, 01:40 AM   #19
Engelramm
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I'm a newbie but I'd try the seal test. Put a balloon over the neck of a capped bottle. If it inflates, you have a leak.

 
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Old 06-09-2010, 05:41 AM   #20
bondolon
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Corn sugar is fairly neutral, and adds next to nothing to the beer, save carbonation. LME and DME can change the flavor of the beer slightly if the type of extract differs from the sugars in the recipe. Saving off some wort to add the sugars back in can prove to be a pretty good idea, if you're going for having only the appropriate sugars in the beer, but it does take some calculation.

 
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