I've corked a few Belgians now with some mixed results. I'm aiming for about 3.2 volumes so I know I have a ton of CO2 under the cork. But they still seem extremely hard to remove compared to commercial corks...here are what I notice
1. The reference corks seem much denser then commercial corks..
2. They seem longer than commercial corks
3. They fit much tighter than commercial corks
Is this people's normal findings? Also, last time I boiled the corks (which I've read not to do) but they seemed to open much easier than if I just use starsan and sterilize them. Should I continue to boil them)
What are people findings? Any suggestions on making the corks easier to open?? Should I be buying corks other than the reference corks?