Need some help to understand this. Never seen it before.
I prime with sugar and then condition for 2 weeks in cans made of aluminium.
I have recently noticed some of the beers not all collaps when chilled. They were perfectly firm and carbonated before this. Now the collapsed cans are flat and stays collapsed. But why?
I prime with sugar and then condition for 2 weeks in cans made of aluminium.
I have recently noticed some of the beers not all collaps when chilled. They were perfectly firm and carbonated before this. Now the collapsed cans are flat and stays collapsed. But why?