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Brewing Topics => Non Brewing Discussion => Topic started by: Mofo on February 22, 2015, 08:48:45 AM

Title: Flying with bottled homebrew
Post by: Mofo on February 22, 2015, 08:48:45 AM
Does anyone know what effect flying has on a beer's carbonation? I brought a few bottles on a two-hour flight for the in-laws to sample. The first, opened after resting in the fridge post-flight for half a day, was nothing but head. I chalked it up to its time spent in a suitcase. The second, opened after days of resting in the fridge, did nearly the same.

Carbonation comes from pressure, so I'm sure the flight has an effect. Will the beer slowly absorb the excess CO2? Does the fact that it's bottle conditioned exacerbate the problem? And why doesn't it happen when I fly other bottles back home? My last trip, I went home with several bottles of Cantillon gueuze lambic bio, and opened one the night I returned without incident.

What's the science involved?
Title: Re: Flying with bottled homebrew
Post by: grathan on February 22, 2015, 01:15:49 PM
Not really much new science, either yeast eat stuff and make co2. This could include wild yeast that acclimated while the bottle was warm. Or perhaps the warm released co2 from solution and it's a slower process to re-dissolve (think how force carbing takes weeks). The beer was probably carbed on the high end of the spectrum.
Title: Flying with bottled homebrew
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Title: Re: Flying with bottled homebrew
Post by: jomebrew on March 14, 2015, 04:24:17 PM
i have had dozens of bottles of beer that were in in checked luggage.  The beers traveled from Belgium, Germany, and across the US.   None have suffered carbonation issues.  If it is homebrew, it could be a capping issue.  Could be a good seal but not a great seal.