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Old 03-03-2009, 07:25 PM   #1
Whisler85
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i have a berliner weiss kicking butt in the primary right now, and i was wondering how i was going to package it for serving

i dont really want to put it in the keg, because i feel like the lactobacillus i added could cause me grief in the future

it is supposed to be carbonated to 3.5 to 4 volumes, and i am wondering if the sierra nevada bottles that i use will handle that- if nothing else it will make overpriming/bottlebombs more probable

has anyone had experience with higher carbonation beers? this also applies to the belgian golden strong i am working on and im wondering what to do with these beers



 
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Old 03-03-2009, 07:29 PM   #2
Glibbidy
 
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I use the Belgian style 750 ml bottles with a cage and cork for my Belgians. The bottles are rated for the higher CO2 volumes and can handle the stress. Haven't lost any yet.
Westmalle & Orval bottles will also work too!



 
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Old 03-03-2009, 07:32 PM   #3
the_bird
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I'd been planning on brewing a Berliner Weisse (never got around to it), and was saving up champaign bottles for that purpose. Didn't Napoleon call it the "Champaign of the North" or something?
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Old 03-03-2009, 07:46 PM   #4
Glibbidy
 
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Quote:
Originally Posted by the_bird View Post
Didn't Napoleon call it the "Champaign of the North" or something?
I think it was breakfast of champions.
I suspect those champagne bottles should also work very well. You could even save the corks to re-use for the same style.

 
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Old 10-18-2014, 10:42 AM   #5
lburkholder
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If you take a look, a lot of champagne bottles are actually cap-able with standard beer bottle caps. I think they cap them initially, then do the freeze and disgorge thing, and put in the final cork. Seems cheaper. I have had success making a highly carbonated cyser like this.

Also, Grolsch tops should allow just a little self-venting if you overestimate your priming sugar.

 
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Old 10-18-2014, 11:07 AM   #6
rupert130
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Quote:
Originally Posted by lburkholder View Post
Also, Grolsch tops should allow just a little self-venting if you overestimate your priming sugar.
This is not necessarily true. A swing top bottle is the only one I have had truly become a bottle bomb. The swing top held pressure so well that the side of the bottle is what gave out first. Just some food for thought.

 
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Old 10-19-2014, 12:57 AM   #7
lburkholder
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Yikes! I guess I was misinformed. Thanks for the tip Rupert.



 
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