Originally Posted by Leggoma
Is there a noticeable difference in how the beer develops after bottling between 12oz and 24oz bottles? For my first batch, I bottled to both, and I swear there was a subtle taste difference when between the two. I cracked open a 22oz after killing a few 12oz'ers, and needless to say I was a little buzzed at the time. Plus my beer palate is probably not as refined as an experienced brewer, so I'm just wondering if it was all in my imagination. I would recreate the experiment, but I'm out of 22oz bottles (gave most of them away to friends/family).
A larger volume sized bottle usually needs more time to carb AND condition. I have some pints, 22 oz bombers and other sizes that I often use, but since I enter contests I usually also do a sixer or two of standard 12 ouncers for entering. And inevitably the 12 ouncers are done at least a week faster than the larger bottles....some times two weeks ahead of time...
Also the rule of thumb is 3 weeks at 70 degrees for a normal grav 12 ounce bottle....to carb and condition....It takes longer for the yeasties to convert the larger volume in the bigger bottles to enough co2 in the headspace to be reabsorbed back into the solution...A ration I don't know how much...
Big Kahuna gives a good explanation here...
Originally Posted by BigKahuna
Simple. It's the ration of contact area just like in a keg. The c02 will need to pressurize the head space (Which takes LESS TIME) in a bigger bottle (More Yeast and sugar, roughly the same head space) but then it has to force that c02 into solution through the same contact area...thus it takes longer.
SO yes, in a taste test between a 12 ouncer and a 22 they could taste different, because they are at different points of the conditioning process.
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