bottle caps sucking inward on first batch

Discussion in 'Homebrewing' started by fishtremble, Mar 4, 2014.

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  1. fishtremble

    fishtremble Initiate (0) Jan 18, 2010 Michigan

    After doing a quick search on the forum have found nothing so figure I would post out here to the resident experts. New to brewing and have just reached the two and a half week point after bottling on a sweet stout recipe and noticed that a lot of my caps are now sucking inwards on my bottles. Have tried a bottle every 3 days or so and the beer was tasting very decent but seemed under carbed and profile seemed muddled. Last night after noticing this I decided to pop one to see what is going on and found that the flavor profile had indeed changed dramatically in just days. Not only did I get a satisfying hiss upon opening but also a 2 inch head on the beer and can taste layers of flavors that seemed blended prior. Question to the group is this common with the caps? Just curious if this is a solid indicator that my beer is properly carbed so that I don't waste a few bottles over the first few weeks drinking beer too young to properly appreciate what I have created? Thanks in advance.
     
    #1 fishtremble, Mar 4, 2014
  2. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Inward you say? You'd think if the pressure was building inside, they would bulge outward... I just want to verify that it's not an indentation like this? That indentation is made by certain cappers when closing a cap. Maybe you didn't take notice the first time around.

    Eitherway, it's not an indication of any kind that I'm aware of. Many will advocate that you give the bottles 3 week or so to carb. Sometimes it happens slower.
     
    #2 epk, Mar 4, 2014
  3. fishtremble

    fishtremble Initiate (0) Jan 18, 2010 Michigan

    Hmm I did the capping myself and did not notice any indention like that but your image sure looks like my bottle caps but I still have a few bottles left with no dent in them so now you have me second guessing myself. I was thinking possible the vacuum as the oxygen was consumed had caused it? I will have to pay better attention on the next batch I cap this Saturday. Thanks much for the reply and yeah patience is surely the key to this game I am learning. :slight_smile:
     
    #3 fishtremble, Mar 4, 2014
  4. pointyskull

    pointyskull Zealot (675) Mar 17, 2010 Illinois
    Trader

    My capper sometimes indents the caps a bit when bottling.
     
    #4 pointyskull, Mar 4, 2014
  5. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    Getting that indentation is merely a result of how hard you squeeze the capper's wings. Most of mine get the dent, but sometimes I'm not squeezing as hard, thus no dent. I don't think the positive pressure in the bottle could bend the cap. (A vacuum cannot occur inside the bottle due to the yeast consuming the oxygen. A minor amount of CO2 is created from the carbing process, but that's the only change to the airspace inside the bottle.)

    OP, you didn't say how much priming sugar you used for how much beer, but if you're getting a head of 2" then I think you may have overcarbed them by using too much sugar for the volume of your beer. But this tall head could be only for some bottles which would indicate that you did not dissolve the sugar evenly throughout the beer, thus some bottles got more sugar than others did and some will show up as being undercarbed.

    You also describe the flavor profile changing with each beer. The most logical explanation is that the taste will change as the beer matures, or you may be noticing a taste change just as the beer warms up to room temp. But if you notice a stinging tartness on your tongue and your bottles go from a 2" head to become gushers with each bottle that you open, then you've got an infected batch on your hands, and you'll have to look at your sanitation procedures. It's still too early to worry about the infection issue, but your descriptions of the tall head and the changing taste may be early signs of infection.
     
    #5 PapaGoose03, Mar 4, 2014
    fishtremble likes this.
  6. fishtremble

    fishtremble Initiate (0) Jan 18, 2010 Michigan

    Thanks Mothergoose, it was a 5 gallon batch with 5ozs of priming sugar mixed well into the bottling bucket after being boiled into 2 cups of water so could be some inconsistency there. As for infection I am not thinking on that level as this beer is only improving in flavor with no off flavors but could very well be too young. I do like what you guys are saying on the capper idea. I have the chance to bottle again on Saturday for batch 2 so will have a chance to pay better attention to that aspect. Thanks folks for your time it is appreciated.
     
    #6 fishtremble, Mar 4, 2014
    PapaGoose03 likes this.
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