That's why I had to torque them a bit to seal the cap better. But it's such a PITA I recycle them. Most brews I buy these days have reverted to regular pry-offs, but occasionally there's a twistie that comes along.
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Everything has thawed but the pour is very very slow. I have cleaned all of the connections and still can't seem to get it to flow like it did for those first few pours. The carbonation is right and the beer is delicious. It just takes about 5 minutes to pour a pint. Any thoughts on what to do now?
Scary how much people are willing to give up for the false illusion of safety.
If we wanted to limit drunks on the roads we could take a page from some of the EU countries, but that'll never happen.
I brewed Fred Bonjour's Amarillo APA on 12/26. I took my first reading today and it's 1.013, right on the money (and tastes amazzzzzzing). I can bottle tomorrow, 1/3 (8 days fermentation), since my day job starts up again on 1/4, or can keep it in a cool place (60/62 f) until my next chance to bottle, which due to my commute and business travel is Saturday 1/15.
I usually give beer the benefit of the doubt and let it sit in a fermenter rather than push the bottling, but this one seemed to ferment out fast. Is it possible this is ready to bottle tomorrow?
fatty stuffed w, chorizo
When I moved to CO, I brought lots of already-bottled beer with me, and the elevation gain was almost 9,000 feet. No problems yet, although some of the beers with higher carbonation foam over when opened.
The pressure difference in going from sea level to 6,000 ft is only about 2 psi. For the area of the bottle neck, you could pull on the top with more force.
Edit: Totally unrelated, but when I went home for the holidays this year I traveled with 29 beers in my checked bag. TSA really seemed to enjoy searching it and running every single bottle/can through the scanner... my Xmas gift to them.