Difference between oxygen absorbing caps and regular ones?

[whoward]

I brew IPAs and Double IPAs (extract mainly) and tend to start drinking them two weeks after bottling. Most are at least 6% ABV or greater.

So what's the deal with the oxy absorbing caps? Do I need them? Do you use them? What are the pros and cons of each?

 

[magno]

You don't need them, especially if you drink your beer so shortly after bottling. I've used them on meads that I planned to age for quite a while (months/ years), but honestly, I'm not sure if they are a gimmick. I've used "standard" caps for the same purpose, and never noticed a big difference... although I don't think I ever used both types of caps on the same batch for a real apples-to-apples comparison.

 

[Smellyglove]

Sierra nevada used them, but not anymore. AFAIK they scalp even more than regular caps. So for an IPA I would not use them, if I'm correct about the scalping that is. A good low oxygen-process is imho more important than remedies.