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Feb 24 '11 at 11:40 comment added brewchez Good addition Brandon. Many folks measure their solid sugars using volumetric measures, i.e. cups when a solid should be measured by weight. So like Brandon says a gram scale is important for limiting that variable.
Feb 23 '11 at 21:24 comment added Brandon Just wanted to mention the obvious potential problem of overpriming, although if both batches were identically primed, then this wouldn't be the culprit. A gram scale solves this one.
Feb 23 '11 at 18:30 comment added Denny Conn Good point. I forgot to mention that chilling them would allow for more CO2 absorption by the beer and less foaming.
Feb 23 '11 at 17:57 comment added brewchez Good stuff here. The only issue I have with prying them open and resealing them is that depending on whats going on it might not be a one and done operation. I recommend that you just chill them super fine and deal with it. Get better with the process of fermenting and bottling with the next batch.
Feb 23 '11 at 17:51 history answered Denny Conn CC BY-SA 2.5