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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  RE: Swing top bottles ("Mike Patient")
  RE: flat beer ("Mike Patient")


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Date: Mon, 14 Sep 2009 11:09:44 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: Swing top bottles


You mentioned taking off the gaskets and replacing them.
Can you describe how you do this.  
I was just throwing away those bottles!

Mike



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Date: Mon, 14 Sep 2009 16:00:48 -0400
From: "Mike Patient" <mpatient at rta.biz>
Subject: RE: flat beer

"I picked up each bottle, inverted it twice, and put it back in the case.  
Invariably (with the one exception) this has "woken up" the yeast, 
which then proceeded to carbonate the beer adequately."

What exactly is going on there?  
Can shaking/agitating the beer add more CO2?
While I agree the yeast on the bottom is dead/hibernating, 
how can stirring them up awake them to produce more CO2?

The CO2 comes from the yeast still suspended in the beer when 
coming in contact with priming sugars.  
Can the yeast halt their fermentation (at a warm temp) only to continue when
"woken up"?
My understanding was that the agitation is releasing the CO2 from the 
beer into the head space of the bottle, making it seem like there is more
CO2.  
You get a bigger pop, but as for their being more CO2 in the beer I am
curious.

I have had a few beers that I've made that continually 
released CO2 after it has been poured into a glass 
(you can see bubbles coming from the bottom while the beer warms up).  
This is what I am looking for when I want more CO2 from a beer.
Does anyone know what really happens to the yeast when it is agitated after
bottling?
Could the added dissolved oxygen be jumpstarting the fermenatation?

Mike



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