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Home Brew Forums > Home Brewing Community > Brewing Events & Local Gatherings > South Central USA > Texas HomeBrew Forum > Yikes. Capper broke, store is closed!
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Old 02-16-2014, 12:00 AM   #1
puttster
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Default Yikes. Capper broke, store is closed!

Fifteen bottles into my five gallon bottler my big red capper broke. It is 6pm so of course the homebrew store is closed till noon tomorrow. I went ahead and finished the bottling and used Saran wrap and rubber bands to "seal" them. Tonight the low will be 50 f. Thinking that would be too cold and maybe kill the yeast, I moved the bottles inside.
Q. Am I doing the right thing?
Q. Any suggestions about how not to break the next capper?

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Old 02-16-2014, 12:13 AM   #2
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You should be fine. I'd buy a bench capper. I've never used a wing capper. Mines 80 years old and still works great. If you end up with another wing capper, check ebay I see vintage cappers sell for less then 20 all the time.


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Old 02-16-2014, 12:13 AM   #3
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You might try removing the bell from the capper, if possible, and using a pair of pliers or vice grips to hold it, tap with a rubber mallet (or carefully with a hammer) until they are crimped.

When using the red baron capper try not to use all the pressure down on the handles. If you push toward the outside not down it will crimp them without so much pressure on the handles. That is assuming that the problem was with one of the handles.
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Old 02-16-2014, 12:28 AM   #4
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Did you buy your capper from Northern Brewer? Previous poster today, broken capper, called NB, they said bad batch from factory, sending a replacement.

Trade up to a Super Agata bench capper.
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Old 02-16-2014, 12:32 AM   #5
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I'd personally rack it back to the fermenter (resanitize it or a different one if needed), toss the beer back into it with an airlock, let the priming sugar ferment out and try again a different day.
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Old 02-16-2014, 01:08 AM   #6
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What do you mean, 'let the priming sugar ferment out?" how long would that take?
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Old 02-16-2014, 01:22 AM   #7
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what bench capper is recommended. I have a wing capper and don't want to get caught with a broken capper
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Old 02-16-2014, 01:30 AM   #8
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I'd leave at 50 degrees. It definitely won't kill the yeast but it will help to prevent the yeast from eating the priming sugar, depending on how cold the beer actually gets.


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Old 02-16-2014, 02:06 AM   #9
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You can come get mine and use it if you like.
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Old 02-16-2014, 03:35 AM   #10
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Quote:
Originally Posted by alverd View Post
You can come get mine and use it if you like.
>>>>>>>??????????????????????


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