Carbonation issues

Have you tried any I've the other cans yet?

 

They are good folks - they store most of their beer in a big cooler so they treat it well. Surly just opened a big new beer hall and store and they may be paying too much attention to the roll out and not enough attention to the product.

 

Considering many beers (more like most???) are artificially carbonated with injection, does anyone know how the process is done and how it can go pear shaped?
Also occurred to me after meeting a new friend from England that he had mentioned that the carbonation level of beers here is way above those from across the pond.....do the Brits feign away from using artificial carbonation as say compared to the Germans----if they do....am certain some of the more knowledgeable BA's out there have a good answer.

 

It is done via c02 and a carbstone. How it can go pear shaped can happen in a multitude of ways. Could be they got a false reading and ran with it. Could be the beer was not crashed, carbed anyways and got ran warm. i.e. be a super foamy run, for one. For two, be a lot of lowfills to take home. Could be the distance the beer travels from bright to the filling station. Could also be a seam issue and the cans seams are out of spec and are leakers. Could be all of the above, or any variation there-in.
By what people are saying that some are good, and some are not. I'm going to go with it's a seamer issue, and one or two of the seamer heads is very out of spec and / or probably needs to be replaced.
I'd give Surly some patience while they get their new kit dialed in, and figured out. But more importantly, let them know this is happening so they can work on isolating the issue and getting rid of it.
Brits are brits, they have a tradition of real ale, i.e. cask conditioned. Which will be significantly lower in co2 volume than probably what most other countries accept.

 

I've had issues with several different breweries on this issue. GLBC asked me to mail them the beer. Paid for shipping and gave me replacements.

 

Thanks for the info.....curious....do you or have you worked in a brewery? That is some awesome insight. Cheers!

 

Good companies do that, Arcadia and Atwater did the same for us when we had a bad batch.

 

Ouch. Yeah. Let them know all info on what you have. My guess is they'd be very interested in knowing more and helping you out, and sorting you out for the problem.

yesh. I have, and do.

 

Couple of tips here. If a beer is under carbonated but otherwise tastes good, drink it at closer to room temperature and it will approximate a cask beer. (The CO2 is more apparent under higher temperature). Or, pour a few ounces of very fizzy soda water in it. With a 6%+ IPA not to mention a DIPA, the slight dilution won't be noticed very much and may actually improve the taste. I have found this.

Or, mix 2/3rds flat IPA or DIPA with a fizzy porter or stout to make a Cascadian dark, or other blending.

These experiences are disappointing but can be turned to good advantage with a few twists and turns.

 

You had an out of body experience and it went to Binny's??
You are aware that most people tend to have weekends off, right? This is also true with brewery staff.

 

ESB in Florida brewed a Russian Imperial that was so overcarbonated 75% of the pour was head and didn't disappear after I let it sit out for 45 minutes. They knew about the problem and still sold it for $12 for a 12 ounce bottle. The next one was undercarbonated and a syrupy mess. The bar tender said don't even bother buying it even though they were still going to sell it. Have not been back since.