From the HBD Archive
Subject: shook beer
Date: 1989-10-25 16:51:00 GMT

With the recent earthquake in San Fransisco and Santa Cruz, I was
wondering if anyone knows what affect this would have on homebrew?

I live in Sacramento, and we got shook just a little bit, but the bay
area got hit pretty hard!

What happens to the fermentation when it is violently shaken? Does it
just take longer for it to settle, or will kicking up the various deposits
from the bottom of the fermenter affect the beer?

When the bottles are shaken, are there any affects? Pressure buildup may
burst the bottles, but does anything else happen?

Thanx in advance, and happy brewing :-)


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