Wasn't sure if I should put this in the packaging area or here; seemed a bit more specialized so I thought you folks might have more insight:
I am planning on bottling my first sour beer (an Oud Bruin) in the coming weeks. It has been sitting in the 1.020s for about 6 months now -- a bit higher FG than I had hoped for, but what can you do. It has a great tartness and I am pleased with it as a first stab at a sour beer.
I wanted to see what everyone's preferred package was for their sour beers. I was planning to add some champagne yeast and bottling sugar. What kind of bottle should I use? I have been led to understand that it is better to use thicker-walled bottles since some refermentation will go on. I also have the ability to cork them, and thought that might make a nice "presentation". Should I spring for champagne-style bottles? Brown Belgian-styled 750ml?
As always, thanks for your insight!
I am planning on bottling my first sour beer (an Oud Bruin) in the coming weeks. It has been sitting in the 1.020s for about 6 months now -- a bit higher FG than I had hoped for, but what can you do. It has a great tartness and I am pleased with it as a first stab at a sour beer.
I wanted to see what everyone's preferred package was for their sour beers. I was planning to add some champagne yeast and bottling sugar. What kind of bottle should I use? I have been led to understand that it is better to use thicker-walled bottles since some refermentation will go on. I also have the ability to cork them, and thought that might make a nice "presentation". Should I spring for champagne-style bottles? Brown Belgian-styled 750ml?
As always, thanks for your insight!