Pezman1

Recipes 

I quickly gave up 12s and only bottle with 22s - with one or two 12s to "finish off the dregs." I do not notice any difference in flavor or carb times.

22 oz bottles means bottling in roughly half the time, and they don't take up as much floor space when conditioning.

Really, the only downside I can think of with 22s is something Biermuncher mentioned. It IS easier to stir up yeast sediment on a 22 oz bottle, since it usually requires more than one pour. However, this can be mostly overcome by paying attention to this fact and being carefull.

Pez.

rifraf

Recipes 

Do you have to leave more headspace or will a normal bottling wand work for 22s?

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Sardoman

Recipes 

A normal bottling wand will work for any size bottle if it's long enough. The wand naturally leaves more head space for bigger bottles because the larger bottles are taller.

I use 12oz, 22oz and 750ml bottles and I don't get why people so often say they put their big beers in big bottles. I do the opposite. I'll gladly drink 750ml of a session beer in a sitting, but who wants that much barleywine unless you have a big group together?

mcwilcr

Recipes 

I regularly use both 12oz and 22oz bottles with no noticeable difference. The 22 ouncers might take longer to carb up but by the time I get around to drinking them I have never noticed a difference.

KevinW

Recipes 

Yeah I am in with the 22oz crowd too! I rarely drink one 12oz'er and three is too much.
I have 2 imperial pint glasses that fit a 22oz just perfect (cannot leave much head on the beer though).

I always keep a case or so of 12oz for tasters and competitions.

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BiscayneBrewing

Recipes 

I have not noticed a taste difference between the 12 and 22 ouncers. That said, I went and bought some 25 oz. mugs at the dollar store so I can consume my 22 oz beers with one pour.

Revvy

Recipes 

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...
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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Grinder12000

Recipes 

Don't party pigs tell you to use less darning sugar when caring in larger vessels ? Including bombers? I read. That somewhere but not sure if it's true.

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