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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Moistening Belgian Corks
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Old 11-30-2011, 06:08 PM   #1
la_zonon
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Default Moistening Belgian Corks

Last week, I bottled a sparkling pyment in Belgian-style bottles with beer corks and wire hoods. I've read some conflicting opinions as to whether it's necessary, or at least beneficial, to age bottles with this type of cork on their sides.

Any thoughts on this?

Also, for future reference, would a beer in Champagne-style bottles with wine corks secured by a crown cap need to be stored on its side as well? Lastly, could anyone tell me what size corks works best for this type of bottle?

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Old 11-30-2011, 06:20 PM   #2
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There are actually techniques that some use that are an open fermentation where they basically ferment in a bucket covered in aluminu, alumini, aluemin... tin foil.
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Old 11-30-2011, 11:53 PM   #3
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You don't need to store them on their side, they will be just fine upright. I store all mine on the side since it saves space since I stack them. From what I've been told there is a slight benefit to storing on it's side in lambic/gueze since it spreads out the yeast/bacteria giving more contact area for them to work over the long haul.

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Old 11-30-2011, 11:57 PM   #4
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Also, I'm pretty sure it's the #9 cork when you cork+cap bottles. I believe I use these ones from Austin Homebrew: Austin Homebrew Supply

They work great.

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