if you put the cap on each one as you go (but don't crimp it on with a capper) you should be right.Whenever i've done this the yeast has already started to attack the sugar, making the caps lift off a bit. I don't think bacteria would be able to get in against the co2 flow. I wouldn't be leaving brews uncapped for half an hour, but i bottle in a filthy shed with mould on every surface.
Is Speed Important In Bottling?
- Thread starter famousguy
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pimpsqueak
Barbeerian
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Wouldn't there also be the added bonus that a small amount of co2 will come out of solution due to the agitation and slight temp rise? I work on this premise and I fill and sit a cap on top until half the batch is done, then cap and repeat for the other half.
