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fotomatt1 · 02-24-2011, 11:49 PM

I'm about to bottle a chocolate stout, and I'm doing half with 22 oz bottles. Anything special to know about using 22 ouncers vs. 12 ounce?

**Hammy71** · 02-24-2011, 11:50 PM

If your naturally carbing in the bottles, it may take a little longer to carbonate, other than that....I love 22oz bottles. Half the work.

LVBen · 02-24-2011, 11:55 PM

Quote:

Originally Posted by fotomatt1

I'm about to bottle a chocolate stout, and I'm doing half with 22 oz bottles. Anything special to know about using 22 ouncers vs. 12 ounce?

I usually end up with quite a bit more sediment at the bottom than with a 12 ouncer... but bottling takes less time.

fotomatt1 · 02-24-2011, 11:57 PM

Thanks for your help! One more quick question. If I'm going to rack my beer into the bottling bucket with priming solution now, can I let it sit a couple of hours until I actually bottle?

LVBen · 02-25-2011, 12:20 AM

Quote:

Originally Posted by fotomatt1

Thanks for your help! One more quick question. If I'm going to rack my beer into the bottling bucket with priming solution now, can I let it sit a couple of hours until I actually bottle?

Yes, but you could be increasing the risk for infection and oxidation.

greenfrog5 · 02-25-2011, 04:31 AM

Sometimes I want 'just one more beer' but opening a 22oz bottle is a larger commitment. Sometimes I drink 2, share it or cork it.

LVBen · 02-25-2011, 04:27 PM

Quote:

Originally Posted by greenfrog5

Sometimes I want 'just one more beer' but opening a 22oz bottle is a larger commitment. Sometimes I drink 2, share it or cork it.

Good point! I have the same problem on occasion... I open a 22, drink half of it, then end up leaving the other half in there for a day or more. If it is only one day, it usually OK the next day, but sometimes I leave it for longer, and after a couple of days, it is no longer drinkable.