Recapping large format bottles

I use the expanding ones, great for keeping it a day or so.

 

And this is the problem with bombers.

As other have said, yes, you can stopper the beer and it will be drinkable the next day. But if you're expecting a similar experience compared to the day you drank it, you'll be disappointed.

 

Recapping is actually the 'best' solution since it will create a compete and tight seal.

Decreased carbonation in the beer will happen no matter which resealing solution you employ. CO2 will come out of solution from the beer and enter the headspace. To avoid this issue you could pour the remaining beer into a smaller container (e.g., an empty 12 ounce beer bottle) but the pouring process will create a mixing with air (oxygen) issue which is not beneficial either. But this is another option.

Cheers!

 

Invest in a growlersaver (I unfortunately don't have one yet myself, but the concept behind it is awesome). Dump the bomber into the growler. You might get slight oxidation but after only a day or two it shouldn't be too bad, and the CO2 cartridge will keep proper carbonation.

 

Ditto. I use them more regularly than I probably should, but only for 24 hours usually. Getting to 48 might be a stretch. Ideal - no, but usually it is just the missus and me, and I don't worry about drinking half of a big beer she doesn't want to split it or it is something she doesn't like. I just finish it the next night. I just accept that it isn't going to be as perfect as it was, but honestly other than a very slight drop off in carbonation I don't notice a huge difference in that time span.

 

I do this all time (open one, pour some, and finish the rest the next day/day after)

I have used the Hermetus as well as these from Crate and Barrel - they work fantastic.

 

I do it all the time, sometimes for 72 hours and it works well. I have the same ones pictured here. I can always finish them, but would rather enjoy say a Parabola in two sittings more. I do it often, just watch out if it is a little under carbonated to start. I love that I learned this move.

 

Another vote in favor of using wine stoppers. I've been using them a lot recently for big stouts, barleywines, etc. with great results...some have even tasted better the next day (blasphemy, I know). I'm much less hesitant to crack open a big beer nowadays because I don't feel like I have to take down the whole thing in one session.

 

Question comes up from time to time...

Rarely do I ever open something without it being finished for a brew. Exceptions are those few rare items that are allowed to be resealed but I've never bought those item, like Utopias (but have had them to try).

So that's the numero uno piece of advice....

If you can't do that numero secondi... that would be a wing capper and recapping it. Which could be an issue depending on the format of the bottle, but this is in my opinion is the second best option.

Numero thirdi... a stopper of some kind, not as good as the other 2, but manages to usual seal and keep it contained. Often though, the pressure will cause them to pop or leak.. not good for more than 24 hours

Numero quarto... vacuum seals. These in my experience I do not recommend at all. They flatten your beer, pull out the carbonation, and mostly do not seal well, they will leak and you'll come back to find them in your fridge barely even in your bottle, or popped out.

So that's my 2 cents and I am taking it to the bank. Rarely have I had a brew the next day that I resealed where it was just as good as when I first opened it, in fact it's almost always different, not ruined neccesarily, but not as good when I first tried it.

Invest that 2 cents any way you wish

 

Ethan,

From a simple stopper perspective you have it right.

If somebody was willing to purchase a growler saver type device, that would be 'more better'.

Cheers!

 

yeah those growler type devices really do seem almost akin to some serious bar keeping resealing pro deal sealing on a cheaper scale maybe...

But I figure it's just cheaper to drink it all up! bring friends to help out if you need it.

Still you can get away with doing those save it for next day... but it's just not the same experience. Particularly the mouthfeel just goes south... IMO...

 

Yes they would. You can get pretty good ones these days that act as if they are a cork.

 

^^what he said^^
Anything that attempts to remove oxygen with also "pull" C02 out of solution.

 

Choose your poison...oxidation or carbonation. Depending on which is a concern for that particular beer, wine savers or re-capping could be the best option. Some beers can improve a bit after initial exposure to oxygen, but then typically fall off. Some may fare much worse in 24 hours, and loss of carbonation may be a better option and detract less from the overall experience. The only thing I would really not recommend is re-pouring into an alternate sealable container (like a flip top). That doubles down on both oxidation and carbonation loss.

 

Depends on the beer, I have done this with some beers (stouts, porters, not IPAS) and hardly noticed a difference. Victory at Sea seems to be impervious to air.

 

All the time, but only for bigger beers +8%. Usually just 24 hours, but I've done it up to 48. The beer will be okay, I promise.

 

I use an expanding, lever action wine stopper in my bombers. I put it in after I pour the first glass, even if I plan to finish the bottle that night. After a couple instances where the carbonation pushed out a simple one, I switched to these and have had no issues. If you stop it up as soon as you pour the first, then right back in the fridge, I've found that even oxidation is kept to a minimum, and carbonation is kept up as well. I try to finish the bottle the next day, but have left them there for 48 hours with no problem, but longer than that you start to get oxidation and carbonation issues.

 

Hmmm.... never ran into this problem of needing a stopper to save a left over beer.......