Rivenin
Well-Known Member
- Joined
- Dec 13, 2010
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Hey all!
So, i'm curious, i do have belgian bottles, i have a corker and such and i have some sour beer that needs to be bottled. (well, i have a bottled batch with corks and belgian bottles, but not enough bottles for another batch, but i have a crap ton of 12s and 22s, i'd have to purchase some new belgian bottles)
Does the corking make any sort of a conceivable difference with sour beers? only thing i could think of is the cork would let it "breathe" just a titch and let the bugs play with some oxygen a bit. (like how wine ages in corked bottles vs. capped bottles)
However, with it being air tight and carbing up in the bottles at the same time, i'm thinking the oxygen play would be minimal and it's more for presentation/high vols of CO2 that are usually needed with some sour/belgian beers.
Thoughts?
So, i'm curious, i do have belgian bottles, i have a corker and such and i have some sour beer that needs to be bottled. (well, i have a bottled batch with corks and belgian bottles, but not enough bottles for another batch, but i have a crap ton of 12s and 22s, i'd have to purchase some new belgian bottles)
Does the corking make any sort of a conceivable difference with sour beers? only thing i could think of is the cork would let it "breathe" just a titch and let the bugs play with some oxygen a bit. (like how wine ages in corked bottles vs. capped bottles)
However, with it being air tight and carbing up in the bottles at the same time, i'm thinking the oxygen play would be minimal and it's more for presentation/high vols of CO2 that are usually needed with some sour/belgian beers.
Thoughts?