Bottling time for 12oz and 22oz....?

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HomeBrewGuy89

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Okay I do my brews in 12oz and 22oz...Someone told me a 22oz bottle takes longer to carbonate and I refused to believe them.

Here is my philosophy. I add a set amount of priming sugar to the carboy before bottling which gets distributed evenly throughout all the bottles, whether it is a 12 or 22. If you do it with this method then there is the same ratio of sugar to beer in a 12 and 22...hopefully you are following me.

Now, if you add a set amount of priming sugar on a per bottle basis (i.e. put 1/8 tps per bottle for both 22 and 12). Then I can see were a 22 would take longer because you have a more beer to sugar ratio then a 12oz bottle. This case is the only way that I can find it feasible for a 22 oz bottle to take longer to carbonate.

Now I could be completely wrong about this, but this was just my thought process on the subject. Please correct me if I am wrong.
 
i believe 12oz or 22oz will carbonate the same time frame. With the priming sugar i would not add to the carboy dry. Dissolve the correct amount of sugar in 2 cups of water on the stove then place it into your bottling bucket and rack your beer in top then bottle away.

If you do the bottle prime then the 22oz will have a little more sugar to get the correct carbonation. But if you put all your beer together with the sugar it does not matter if you bottle in 12 or 22oz. I bottle in both in the same batch and i did not notice the 22oz took longer. The choice in bottle is up to you.
 
It doesn't matter what your philosophy says, practical experience bears out the fact that larger bottles take longer to carb and condition.

My philosophy says I should have twin Irish redheads in fishnets waiting on my every need...but the truth of the matter is very different. ;)

Have you guys ACTUALLY compared it, or are you just blowing wind? Because it's one thing to theorize, and another thing to actually experience it. And many, many on here have experienced it. In fact at least once a week someone comes on here starting a thread thinking something's wrong because they drank a couple 12 ouncers and they were carbed, then they opened a bomber of the same thing and it wasn't. OR simply that they bottled everything in bombers or pints, and at 3-4 weeks NONE of them were carbed.

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...
BigKahuna said:
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.
Click to expand...

What don't you actually do it and come back to us on it. ;)
 
And regardless of bulk priming or priming individually, the principal is still the same. It's not about the amount of sugar, it's about how long the byproduct of the yeast eating the sugar (farting co2) takes to go into solution.
 
Here's some folks who have actually experienced it.

Kerin said:
In my experience, a 22-oz container will condition more slowly. This has only been apparent to me with beers that are really slow-conditioning anyway, like my red ale that I screwed up. It had some pretty significant heat-related off flavors that disappeared from the 12-ounce bottles WAY before they left the 22s.
Click to expand...


bscott1011 said:
I have done both 12 and 22 oz bottles. About the only difference I have seen is the big bottles take a few days longer to carb. They do save bottling time (less bottles to sanitize,fill,cap). Somehow I seem to run out of beer faster though:drunk:
Click to expand...

mcwilcr said:
I regularly use both 12oz and 22oz bottles with no noticeable taste 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.
Click to expand...

joelshults said:
I always bottle my batches into 2 cases of 22oz bombers and then end up with a little left over that goes into a couple of 12oz bottles. In my experience, the 22oz bottles usually take longer to carb. Sometimes 1 to 2 weeks longer (4 to 5 weeks total bottle conditioning time).
Click to expand...

AnOldUR said:
Well here's one to support the 22oz taking longer.

When trying to convince people to not carbonate in growlers, you have talked about the CO2 pressure building up in the headspace and then being absorbed into the liquid. There's the same amount of surface area and volume in the neck of a 22 or 12 ounce bottle. Wouldn't the greater ratio beer to surface area make the CO2 absorb slower in the larger bottle?


edit:
Should of read the whole thread first.
Now I see your BigKahuna quote.:eek:
Click to expand...
 
Revvy said:
It doesn't matter what your philosophy says, practical experience bears out the fact that larger bottles take longer to carb and condition.

My philosophy says I should have twin Irish redheads in fishnets waiting on my every need...but the truth of the matter is very different. ;)

Have you guys ACTUALLY compared it, or are you just blowing wind? Because it's one thing to theorize, and another thing to actually experience it. And many, many on here have experienced it. In fact at least once a week someone comes on here starting a thread thinking something's wrong because they drank a couple 12 ouncers and they were carbed, then they opened a bomber of the same thing and it wasn't. OR simply that they bottled everything in bombers or pints, and at 3-4 weeks NONE of them were carbed.

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...


What don't you actually do it and come back to us on it. ;)
Click to expand...

HAHA funny stuff there revvy...

Going by what the big kahuna said, since it takes less time in bigger bottles to fill head space then you have more time to force CO2 into solution for bigger containers, correct? Thus the time between the two equals out to about the same?

I am still on the fence about whether the 22's take longer, but with that being said I'm sure your all right since you have much more knowledge in brewing than I. I will have to test my theory out in a few days when my brew hits the 3 week point to see if there really is a difference. Then I can come back on here and tell you all I was wrong and you were RIGHT!:mug:

Obviously I am a stubborn man that believes nothing he hears and only half of what he see's.
 
I often bottle half of a batch in 12 oz bottles and the other half in bomber. I definitely notice it take longer for the bombers to condition and carb up. Another thing I notice is that the bombers take longer in the fridge for the carbonation to get forced into the brew in the bigger bottles. A day ot two in the fidge for 12 oz bottles and they are good, but the bigger bottles can take much longer.
 
I bottle both 12 and 22 and find the 22 takes longer and does get as carbonated. I know this does make sense but I see it with every batch
 
So is the norm to have the brew in bottles for 3 weeks at room temp > then transfer to fridge from there on out? I normally just keep my stash at room temp and stick 6-12 in the fridge and replenish as needed...
 
HomeBrewGuy89 said:
So is the norm to have the brew in bottles for 3 weeks at room temp > then transfer to fridge from there on out? I normally just keep my stash at room temp and stick 6-12 in the fridge and replenish as needed...
Click to expand...

I do the same as you. I don't have room for 50 bottles one beer in the fridge. I usually put a six in there, and add a few bottles as I take a few out.
 
BigKahuna said:
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.
Click to expand...

HomeBrewGuy89 said:
Going by what the big kahuna said, since it takes less time in bigger bottles to fill head space then you have more time to force CO2 into solution for bigger containers, correct? Thus the time between the two equals out to about the same?
Click to expand...

Not really... what he is saying is that the 12oz and 22oz bottles have roughly the same head space available for CO2. That CO2 needs to be dissolved into solution to carbonate the beer. Since the head space is the same but the 22oz bottle has roughly 10oz more beer, the yeast must produce about 80% more disolved CO2 for the 22oz bottles with the same size staging area as is available in the 12oz bottle creating a bottle neck of sorts (pun obviously intended).
 

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