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I use parafin wax. I might try keg lube instead and see if that helps.

I don't use the magnet. I don't like handling the underside of the caps - for sanitation reasons. I set the cap on the bottle instead - it looks perfectly straight when I put the bottle on the capper base. I don't think capping without the magnet would cause a problem, but it's possible.

I have the same Super Agata capper. By eye, the bell looks ok, but in the photos it looks just a little out-of-round. Attaching photos: From your experience, does this look like it could be causing the problem?

Yes, this seems to be necessary. I rub some parafin wax on the inside every time I bottle a case. I had trouble several years ago and found that the bottle cap would stick in the bell a little if it wasn't lubed - pulling it out would sometimes loosen it a little.

I bottle condition all my beer. I started having problems with capping for the last several batches - using a bench capper. I’m getting maybe 3 or 4 caps going on crooked, resulting in flat beer, in each carton of 24 bottles. I checked all the assembly bolts on the capper. I checked the capper...

I also started back brewing when I retired and very glad I did. I hope you're aware that there have been MANY changes in ingredients, equipment, and technology since the 90s. You can keep busy catching up. Enjoy.

In How to Brew, E4, Palmer shared some thoughts about aging beer. He said "Ideally, beer should be at the peak of flavor after sufficient maturation in the primary fermentor." He did allow a possible exception for "Some high gravity styles, such as old ale, Russian imperial stout, Baltic porter...

You will have plenty of opportunities to engage in those discussions. Welcome.

These two statements steer me toward the idea of fermentation not being complete when you bottle, because NEIPAs could cause hop creep. The large amount of dry hops could get fermentation going again. I don't make fruit beers and don't know how that would figure in - maybe the fruit added later...

That's a bummer having your info compromised, but welcome back.

I use a swamp cooler with ice bottles. But I've found that when I leave it alone with no ice, evaporation lowers the temperature by 2 or 3 degrees below room temperature.

Welcome to HBT.

Welcome.

Welcome from NC.

I also had a 15 year break from brewing - started back in 2011 and very glad I did. Be sure to keep reading - there have been lots of changes.

Welcome back to brewing.

I agree it’s possible that wild yeast or bacteria could infect it. But that would lower the SG, so no change in SG should still indicate no stratification. A drop in SG could indicate either stratification or infection (or so it seems).

Welcome to HBT.

Welcome to HBT.

Welcome from NC.