Recent content by (nevin)

Can we flag this thread as a "Best of" like craigslist, I don't think I've laughed so much on these forums. :)

+5 for me, +5 for my "trainee" =3229

I think there is one in Lubbock, don't know about amarillo

Science!!! Go for it. For some reason I'm picturing it happening like the guys from mythbusters dropping mentos into diet coke bottles (obviously won't happen that way, but funny to imagine).

I've been soaking 'em in iodophor, usually ends up being about an hour, shake them out then bottle, I've never had any problems with it thus far. @RL - Thats going far beyond sanitizing... I spent 5 years working in a molecular biology lab, that process of yours goes beyond what we would do...

well.. I checked out the LHBS mentioned above, the champagne corks they have are the plastic type. No surprise there really, a quick online search didn't turn up many either. The plastic corks seem to be too narrow in diameter for the Chimay bottle. I'd like to avoid plastic corks and...

I'd need about 19 bottles (750 ml). I don't NEED Belgian bottles but considering the brew I would prefer them.

Here's the website for the lbhs I frequent, I'm planning on running up there this weekend to verify If the corks they have will work on the Belgian style bottles. http://www.homebrewhq.com/ProductDetails.aspx?productID=1468

Actually I've emptied a few chimay bottles this week for that very reason :)

Yeah, I use a filling wand, and I'm pretty diligent about sanitation (no issues thus far, knock on wood) but the recipe I have calls for more sugar at bottling than I would normally use (1.25 cups in a 5 gal. batch) hence the worry about exploding bottles. OH yeah, and I'll be throwing some...

ooh good call, I'll definitely have to check that one out. I guess I'll need to go ahead and start another batch and plan to bottle it just after new years. :)

Seems like Sierra's were always twist-off until just after I started brewing this summer, everything I've bought since was a pop-top.

I figured the champagne setup would handle a little more pressure than the standard capped 12oz bottles. There's really not much logic behind it.

That should do the trick... I'd imagine it'll be difficult to find brown champagne bottles, but I've got some time while that trippel sits in secondary. Hopefully this way I can avoid any gushers after bottling.

Has anyone tried bottling with the champagne style bottles? Are there any pitfalls one needs to be aware of? Know of any good sources for these bottles?