How to pour bomber and save rest for tomorrow?

Spray some wine preserver in the bottle. It's called Private Reserve Wine Preservation Spray, it's a blend of inert gasses that will push all the oxygen out and keeps opened wine bottles fresh for a week so should work for beer too.

 

I keep a cork from a cork and cage bottle. I've whittled down the end that goes in the bottle and simply push it into the bottle for next day storage.

When I know I'll want to do that I keep the beer refrigerated and pour cold and immediately put in the cork and back it goes into the fridge. To get some head on a beer that first night, I sometimed decant the portion into a large size measuring cup, the do the aggressive pour from that cup into my glass.

So far the results have worked pretty well as far as having some carbonation the second night.

 

I'm not sure about how to help you simulate an aggressive pour, etc. But, for what it's worth and if anyone else can use this, this is an excellent way to split a bottle over two days...

http://*.com/shop/3-in-1-hermetus-bottle-opener-and-sealer

I'm using the insert link dialogue, but it seems to remove the domain name. Anyway search for: "monopol hermetus opener sealer"

 

A cheap wine stopper works well. I do it all the time. Can get a week out of it. I like to savor beers, so two Pours is my preference if drinking one alone.

 

I have successfully just used a wine stopper. This usually happens because I've opened a big beer on a Friday and finish it around noon the next day. It's less effective if I wait until evening.

 

I use a folded piece of aluminum foil and put it over the top of the bottle, and then wrap a large rubber band around the aluminum foil and the neck of the bottle to keep air out.

 

mdr4669 has it right foil seal it tight then i use scotch tape . It works.

 

Exactly , i use it when i pop a 12 oz , that way i can have my own personal tasting everynight. i use foil and tape

 

You could just finish the beer in one sitting? Domed a black tuesday the other night. no ragrets.

 

To maximize the opportunity for a head on day #2 by giving a gentle pour on day #1 can create difficulty getting a head on day #1. To help with day #1 I start the pour using the normal method of easily down the side of the tilted glass, but as soon as I get past any chance of a 'glub' I set the glass flat and move the stream to the center of the glass and keep a thin stream (drizzle). Then, adding fall height to the pour will help generate foam, but you need a steady hand to keep the stream in the middle of the glass as you go higher. However, some high ABV beers are so still that it's impossible to get a head by any method.

 

Great thread, I had this doubt myself.

 

I've been wondering how to handle this as well. I'm going to try using a Grolsch bottle and see how the beer holds up over night. I know the growlers are pretty flat on day two.

 

Another vote for the wine stopper, i pour 1 serving and put the stopper in and back in the fridge , second serving the next day is still good with a little less carbonation.

 

Small piece of "press and seal wrap" and then push the bottle cap back down over it.

 

Agreed. Even though I would prefer that bombers, particularly ones with high ABV, did not exist - the reality is that they do. So - I wait for a quiet night when I know I won't be going anywhere, then drink half at a time over a couple of hours. I stopper the bottle and put it in the fridge inbetween. Or - if lower ABV, I'll fill my 20oz glass, take a picture for the forum, drink some, pour the rest and then go post. Just getting ready to crack a 32oz Mississippi Mud Black & Tan now.

 

Get a 5 gallon bucket put 1/2 inch water in the bottom, when you want to seal the bomber put it in the bucket and drop in a piece of dry ice into the water, two things will happen, the liquid in the bomber will get a super fast chill and the CO2 released from the evaporating dry ice will fill the bucket and displace almost all of the air in the bomber (CO2 is heavier than air) cap the bomber with whatever stopper you want to use.
Let me know if this works, I've never had to try it.

 

Get a cheap bottle capper. It's very useful for things like this.

 

I use the synthetic/rubber wine corks from my wife's empty bottles, or pour the remainder into a howler

 

I've always used the top from a good and empty whiskey bottle since it's already corked and can be shaved down to fit the bottle for a perfect fit

 

As other have mentioned, I find a good wine stopper works well. However, not all wine stoppers are created equally, as some work better then others. Of the few I have, the best one seems to keep most of the carbonation in the bottle the next day (having used it on several different bombers). I think once I may have tried keeping it unopened for 2 or 3 days and it still had decent carbonation. The best one I have is plastic with a metal flip-top.

After I seal it, I always check to make sure I can't move the stopper by trying to gently twist it, as sometimes it doesn't seem to seal properly.

 

I have little 2$ wine stoppers I use. Mostly just to cork the bottle I between pours.. Pretty much a rubber cork. I've saved a few beers that I opened late and finished the next afternoon and noticed no difference in carb and taste..may vary by style tho.

 

Get a bag of homebrew caps and a capper. Done. Or just admit you can't handle a whole bottle and get used to indulging the whole thing....

 

Perhaps this is obvious, but in terms of how to get good head when pouring it from a bomber the day after I have opened it, I simply agitate the beer in my glass (usually a small glass, perhaps 6 OZ or less). That seems to--at least temporarily--give it a nice head, and it stirs up things enough to get the aromas going again as well.

 

Open a bomber and save it for tomorrow? What's that? If I crack it, I drink it (or share it).

 

It's rare that I don't finish a bomber in one sitting, but when I have seconds or leftovers, I usually just leave it in the fridge without a wine stopper, I don't mind drinking a high ABV beer with low carbonation.

 

Caps are cheap and a capper isn't too much! I do the same thing when I hold onto a beer past the first night.

 

Drinking a bomber is a commitment...you have to commit!

That being said...

I never even thought of saving some for the next day? I guess you could use a Vacu vin like you do with wine?

 

That's what's up!
Being the father of an infant, I can proudly say only babies should be allowed to nurse. The rest of us need to wear big boy pants and drink our beer!

 

Go to your local homebrew supply shop and pick up a bottle capper and a bag of caps. Pour, recap, enjoy later.

 

Aside from recapping and using a wine stopper i don't see much other options. Maybe that Private Reserve Spray in conjunction with a clean cap or wine stopper could work well too (possibly cheaper to buy a Cream Whipper and box of chargers and use the same method.

Please don't stir your beer, sure it may look like you are producing a head but you are also knocking out remaining carbonation.

But i am in the camp of "If you crack it open, You consume it". Stretching a bottle 16-36 hours after opening isn't respecting the product in my eyes.
I understand why you'd like to extend your enjoyment and your intentions are good but you are not doing yourself any favors in the long run.
Bigger beers in smaller formats might be the way to go for you (i know it all comes back to bomber format sucks discussion), or you can share with others and consume the product in one sitting instead of resealing it.

but that is just my opinion, you do what you feel is best

 

I'd try holding the glass further away from the bottle and/or pouring with the glass at a straighter angle before I'd stir after the pour. Also, a colder beer will retain the CO2 better, so keep the bomber cold and wait for your beer to reach your desired serving temp after it's in the glass.

Never heard of stirring the beer after a poor pour (though we've probably all seen the wait staff use a plastic stirrer to "revive" the head on a bad pour, too cold beer, or on a beer that sat too long at the wait station), but "knocking out" excess carbonation is what creates the head in the first place.

One of the positive aspects of what today is called an "aggressive pour" (but has always been recommended by many brewers) is to expel excess CO2.

 

Pour.
Seal.
Place in fridge.

Repeat.

 

Most of the time anymore if I can't finish a bomber. I just plop it in open and it seems to still pour fine the next day. I may lose a few numbers for c02 volumes, but it's never so large a drop that it's shell of its former self.

 

You invite people over. Then there is no need to save.

 

Is it just me or does this thread get posted about once per week?

 

Ditto

 

I never thought to save a bomber past opening. Cool to know that it can be done, but not something I will probably ever try.