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Old 12-07-2005, 02:03 PM   #11
Truble
 
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I'll just throw this out there, cause it just happened to me- It might be the bottles. Have you used them all before? I cracked one of my beers open last night, and it was flat. I boiled the primer, I added it to the bucket before the siphon, and let the syphon mix evenly, I inspected all my caps when I bottled. I also spot check some bottles by grabbing one during the capping, and trying to twist the cap. Must've missed this one. Turns out the the mouth of the bottle was a little deformed, and prevented the cap from sealing properly. I had never used this bottle before.

Also, I have noticed on some bottles that no matter how much pressure you put on the capper, it will not seal tightly. I have moved these ones to the side. I will try another batch of caps, and if no luck, then they are getting recycled.
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Old 12-07-2005, 06:22 PM   #12
God Emporer BillyBrew
 
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rewster, don't you use plastic bottles? I wonder if that's the problem.
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Old 12-07-2005, 06:57 PM   #13
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agree w/ HB 99 and Scott. uneven storage temps, uneven mixing of priming solution when transfering, or caps not sealing well. some import bottles don't recap well....
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Old 12-07-2005, 07:41 PM   #14
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Quote:
Originally Posted by homebrewer_99
There's not too many things worse than flat beer

I just make do. I've decided that when I get uncarbonated bottles from now on, I'm just going to talk in a british accent and throw darts all over!

No offense to those of you on the other side of the pond, of course.......I just don't know how you can drink that flat beer!
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Old 12-07-2005, 10:11 PM   #15
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REAL ale is flat, warm and it's best if you don't ask for the recipe.

90% chance it's a seal problem.
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Old 12-07-2005, 11:43 PM   #16
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Quote:
Originally Posted by david_42
REAL ale is flat, warm and it's best if you don't ask for the recipe.

I always just assumed the brits were to impatient to wait for their beer to carbonate.

Of course many a year ago there weren't electric fridges and glass bottles and how much pressure can a wood cask take?
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Old 12-08-2005, 12:44 AM   #17
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I don't know about you guys but I sanitise my caps with 80 proof vodka ( cheap stuff isn't that expensive), I get a shallow dish and pour in enough vodka to cover and just grab one as needed . I have never had a problem with killing yeast either, I have had some that took longer than I thought they should to carbonate but, so far I have had good luck with this method. You may want to try this.
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Old 12-08-2005, 04:50 AM   #18
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I guess it's probably the seal. The temp thing isn't it, because some are in boxes, some are in six packs, and some are just sitting out on their own. There appears to be no pattern there as to which ones will be flat.

I could also be the sanitizer on the caps, but I don't see how there could be enough on there to ruin anything. I take them out of the sanitizer (I don't boil them), and shake them a bit to get the big droplets out of it, and then toss it on.

I don't use plastic bottles. Who would do that? That's weird.

But, I've noticed that the bottles we bought with beer in them seem to be more often carbonated than the generic longnecks we bought empty. Maybe that's it. I'll have to start really paying attention to that and see if it's 100% correlative.

Thanks for all the help.
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Old 12-08-2005, 05:01 AM   #19
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Quote:
Originally Posted by rewster451
I don't use plastic bottles. Who would do that? That's weird.
Dude, I could have sworn I saw a picture of some of your twisted rooster that was bottled in those plastic bottles you see at some homebrew shops. Your dishwasher had kind of melted the necks. Am I going crazy or drunk?

I know which one I hope it is!
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Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Future : Ginger Cream Ale,

 
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Old 12-08-2005, 05:21 AM   #20
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I've never done a twisted rewster. That must have been someone else. Coincidence about the name though.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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