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Thanks for your help. Lesson learned, no more heavy brews during.

Made a batch of oatmeal chocolate stout. Pulled the recipe from " brew" magazine and followed the directions to a t. It has been in the carboy for 7 days at 66 degrees. Now for the honesty part, I had quite a few brews while making this and didn't take the OG when I finished. I made it to bed...

The Fischer bottles are 24 oz swing tops. FYI - they are 4.09/ea here in north Texas and the beer actually taste great if you can find the blondes and they have tiny labels around the neck that come off easily.

Thanks for all the feed back everyone. I was more intrigued that the beer was different in the swing tops vs the capped though. That made me believe that the capping process was more involved and that I had made an error when capping. Either way I'll hold off a while longer and see what...

Should have included that sorry. Typically I wait 3 weeks and keep the beer in my wine cellar which stays around 68-72 degrees. Seems like I have been rushing these, I'll hold off putting the two batches I have in this room for a few weeks and check again. Thanks for the help. DMc

I've made a few home batches of beer and have noticed that the beer in the recyclable 12 oz bottles that I fill are usually not completely flat but not completely fizzy per the norm. I also have a small collection of Fischer beer swing top bottles that I fill and they always come out completely...