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When popping open a new tin....
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<blockquote data-quote="Ozark Wizard" data-source="post: 435400" data-attributes="member: 3652"><p>Perhaps the seal issue is pressure sensitive, i.e. what was barometric, thermal, altitude, and possible fermentation creating it's own new internal pressure? I get that twist tops have threads that can help hold down a lid better than compression tops, but it's not like the blends get cabin fever and muscle their way out after a time, right? </p><p></p><p>I would hope also, that they intend all of their tins to be sealed, so there must be some sort of quality control, eh?</p><p></p><p>BTW....</p><p></p><p>Got to finally try Penzance.. Pretty yummy stuff I must say, even if it had a rather soft seal....</p><p></p><p>Thanks again George for the enlightenment!</p></blockquote><p></p>
[QUOTE="Ozark Wizard, post: 435400, member: 3652"] Perhaps the seal issue is pressure sensitive, i.e. what was barometric, thermal, altitude, and possible fermentation creating it's own new internal pressure? I get that twist tops have threads that can help hold down a lid better than compression tops, but it's not like the blends get cabin fever and muscle their way out after a time, right? I would hope also, that they intend all of their tins to be sealed, so there must be some sort of quality control, eh? BTW.... Got to finally try Penzance.. Pretty yummy stuff I must say, even if it had a rather soft seal.... Thanks again George for the enlightenment! [/QUOTE]
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