Torchiest

Recipes 

Okay, I've got a belgian strong dark ale in primary right now, and I've been saving up belgian 750mL bottles from work for months. I finally have enough to do an entire batch in. LHBS has corks, cages, and a corking tool, but my question is about sanitization.

What's the best way to sanitize the corks? Is it bad to get them wet beforehand, like with an alcohol or iodophor soak, or will that be okay? I'm still at least a week away from bottling, and I can always abort and go with normal capped bottles, but I'd like to have a batch of big beautiful belgians this time.

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WORLD DOMINATION BEER
Bottled:
#35 Gold Standard Ale
#42 The Answer
Kegged:
#44 Donner & Blitzkrieg 2011
Up Next:
#46 Genocider
#47 Evil Weevil Wheat
#48 Nuclear Summer Stout

Glibbidy

Recipes 

Take a bowl and dump some sanitizing solution in it.
Toss in the corks and circulate them around in the solution.
Drain and place in a sanitized colander or leave them in the solution and grab'em out while you are corking.

Sir Humpsalot

Recipes 

Ahhhh more posts about learning to be a cork soaker....

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In Process: Big Big Barley Wine, Hob Goblin Clone, Chocolate Porter, Light American Wheat
Bottled/Kegged: :-(
Up Next: Oatmeal Cookie Stout // Gumball head clone // ESB

Torchiest

Recipes 

So there's no worry about them being wet or anything? That actually exactly how I do bottle caps.

__________________
WORLD DOMINATION BEER
Bottled:
#35 Gold Standard Ale
#42 The Answer
Kegged:
#44 Donner & Blitzkrieg 2011
Up Next:
#46 Genocider
#47 Evil Weevil Wheat
#48 Nuclear Summer Stout

Torchiest

Recipes 

I'm not going to be soaking anyone else's corks!

__________________
WORLD DOMINATION BEER
Bottled:
#35 Gold Standard Ale
#42 The Answer
Kegged:
#44 Donner & Blitzkrieg 2011
Up Next:
#46 Genocider
#47 Evil Weevil Wheat
#48 Nuclear Summer Stout

magno

Recipes 

I have been told to use Potassium Metabisulfite (sp?) to sanitize corks, but I am not sure why that is more preferable to any other sanitizer.

I have used that with the same technique that Glibbidy mentioned.

- magno

EDIT: I think you want them to be wet. They go in easier, and seal better

Glibbidy

Recipes 

Wet is okay. Sitting in solution while you are bottling is fine.
I KNOW you won't leave them in for an extended period of time so you have nothing to worry about.

Sir Humpsalot

Recipes 

You can soak your own cork??!!!


You must be very flexible.....

__________________
In Process: Big Big Barley Wine, Hob Goblin Clone, Chocolate Porter, Light American Wheat
Bottled/Kegged: :-(
Up Next: Oatmeal Cookie Stout // Gumball head clone // ESB

Torchiest

Recipes 

On a related note, I've got about six dozen Chimay bottles that I'm going to be throwing out. I just don't have the storage space, and I don't really want to use them for my own bottles, as I prefer unmarked bottles. I work at a bar and can get an almost unlimited supply of bottles, given enough time, so I can afford to be picky. If there's anyone that lives in the Clear Lake/Seabrook area that wants them, let me know in the next couple days. Otherwise, I'm just going to toss them.

__________________
WORLD DOMINATION BEER
Bottled:
#35 Gold Standard Ale
#42 The Answer
Kegged:
#44 Donner & Blitzkrieg 2011
Up Next:
#46 Genocider
#47 Evil Weevil Wheat
#48 Nuclear Summer Stout

D*Bo

Recipes 

Do you have the same style corks that come in the belgans? I haven't been able to find them, only the plastic top or all plastic ones.

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PrimaryBaltica 9
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock

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