7

Give it a try-- fill a bottle with water, put a cap on, flip it upside down, and see if any water drips out. If the cap makes a watertight seal, then the next time you're bottling fill a couple and see how they work out.


6

I never considered reusing caps, in my opinion, they probably have suffered some sort of flaw in their ability to reseal a bottle and be able to retain pressure. If you want to try a few caps after an inspection have at it. Be sure to sanitize well before their use. Considering their low cost it may not be worth the risk of losing a bottle of beer.


2

I second the point from Septimus G about waiting longer. After adding fruit or puree I would almost always wait 2-3 weeks, sometimes even a month. You didn't state how long you had left the primary fermentation? For a high gravity stout or barley wine I would usually give 3-4 weeks in the primary. And 1-2 weeks in the secondary; before bottling. Then if ...


2

Yes, you may open the bottles release pressure, and cap them again. You won't be introducing (any significant amount of) oxygen by doing this, but do it in a clean environment. As to why this happened, it seems that the sugars present in the fruit were not fully fermented by the time you bottled. Next time you can either wait longer, or make sure the S.G. ...


1

Recapping after 6 days will be too late. Bottle carbonation is usually done in about or less than one week at the right temperature. I usually give it a week or two to be on the safe side. But once it is done, letting the bottle sit for a longer time won't help. First thing to do is let the bottles carbonate for at least one week. Then put one bottle in ...


1

Many caps are made with an oxygen absorbing layer to prevent the beer from oxidizing. The benefit of such layers is disputed, however they are definitely not functioning anymore when being used a second time.


1

Yes this has happened to me. In my case it was the addition of apples after initial fermentation. I suspect that the first fermentation was complete but I did not consider the possibility of the yeast being fully spent. I should have filtered, re-pitched and then bottled after the yeast from the second pitch was spent....


1

It could also be suspended solids from the puréed fruit. The CO2 will form bubbles on those suspended solids at a lower concentration of CO2 in the beer. I released the pressure of a foamy batch and recapped and they were ok but lower carbonation ~1.5.


1

Yes you can! Just make sure that he threads and inner seal of each cap is good before you sanitize them and pop them onto your brand new fresh brew! A good thing to watch out for is overtightening just like simone above mentioned, the pressure bulges the cap up and can compromise the airtight and beer tight seal.


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