Back in the day when I bottled everything, every bottle got a double-crimp. I would even use two different cappers to be sure.
Not so paranoid anymore and haven’t had any problems with flat beer. But I don’t bottle so much since I keg most of it.
I rack beer first so I know how much there is. If you calculate priming sugar based on 5 gallons, but only have 4 then you will be over carbonated. Add sugar after if it is mixed gently is no problem. I never keg only bottle. Sugar, corn sugar, dem, all act differently.
it shouldn’t be that hard to estimate how much beer is going to get from your primary to your bottling bucket. I can’t imagine being off by a gallon unless something tragic happens in the transfer. If there is 5.5 gallons in the primary and ~.5 gallons worth of trub/yeast/goop at the bottom, unless you leave way too much behind you’ll get 5 into the bottling bucket.
I’m not saying your way doesn’t work but why bother/take the chance on stirring when you don’t have to?
I agree with Jon. I’ve never had that much evaporate off during primary and I practice a form of open fermentation. And if it is an issue of missing your mark post boil then a top off or take note of any excess. It shouldn’t be difficult to dial in the volumes for any fermenters.
But usually I prime the keg and then any excess goes into PET bottles. So fermenter volume isn’t much of an issue.
I’ve often wondered the same thing. My thought was that you might be able to force carb using Mr Beer PET bottles, although I wasn’t sure if they fit in a SodaStream.
They probably use only some proprietary bottle. Ill have to bring a Mr beer bottle with me next time I go over and check…provided I can find them. I can bring my Christmas ale because it still didn’t carbonate. Hope the OP’s did.
Isnt a Sodastream essentially a Carb Stone with high psi? Might be easier to just use your gas setup with a .5 micron carb stone at 40PSi for 10 seconds. Might be worth testing