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Old 10-11-2010, 08:40 PM   #1
Mar 2008
Portland, Michigan
Posts: 159
Liked 2 Times on 2 Posts

I have 10 gallons of sour that I need to bottle. One is a Flemish Red and the other is a bastard Oude Bruin. Can I bottle these in regular 12 oz. amber bottles after adding priming sugar? Do I need to add yeast at bottling as well? Thanks for your help.

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Zwei Brüder Brauerei

Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

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Old 10-11-2010, 09:29 PM   #2
Grizzlybrew's Avatar
Apr 2009
Austin, TX
Posts: 1,155
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Regular bottles can sustain only around 3 or 3.3 volumes of CO2 if I remember correctly. If you desire more than that or predict the bottles will fully attenuate over time (thus going higher than 3 volumes), get champagne bottles. My LHBS lets you borrow/rent the floor corker to bottle a batch. The alternative is the wide-necked belgians that you can cap, but even those require a special capper.
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

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