yewtah-brewha
Well-Known Member
can you even do that?
And where are you located, I have some bottles if your in Utah! I also know where to get them for free.
can you even do that?
Is this your first batch? What type of caper did you use? Bottle lip type. priming method and amount of priming sugar? style of priming sugar i.e dextrose!
My first batch I used a 4.00 hammer caper, corona small flange bottles and single bottle prime method. they were all flat except a few. I also frequently disturbed the beer during fermentation by opening the lid every few days to see how cool it was and how great it smelled. .. bad idea. leave it sit w/o disturbing it for the ferment cycle. If it gets oxygenated it will ruin the beer.
I now use the wing style capper, brown large flange bottles and I bulk prime. with 5 oz weighed out or 3/4 cup (dextrose)priming sugar to 1 cup depending on recipe. finished batch 11 a few weeks ago and it was a 8 out of 10!
So, I'm right about that time again where I should be drinking beautifully carbed up home brew aaaaaaaaaaaaaannnnnnnnddddd......My most recent batch hasn't carbed.
I was super careful this time in measuring my priming sugar, adding it to he bucket first, stirring after I added the beer and finally being extra sure I was capping the bottles correctly. I'm still on the early side of worrying too much (been in the bottle 5 weeks) but I'm starting to get a bit frustrated.
That one 22 that was carbed on my last batch when the rest were flat got me thinking I'm not capping them properly but, it doesn't seem like rocket science to me. Is there a capper or caps any of you recommend? I'm just using whatever caps northern brewer sells and that wing capper that came in my kit.
Testing another beer tonight put in the fridge this weekend at the 5 week mark. We'll see but I'm not holding my breath.
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