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Old 01-30-2011, 04:00 PM   #11
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I bottle in grolsh bottles a lot and love them too. The 375ml champagne bottles I have not found in amber/brown or black except for the ones that Russian River and Port Brewing use. All the rest are green. Just bottle in the green if you want that size and that presentation but keep them in the box the bottles came in if you buy them.


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Old 02-07-2011, 07:03 PM   #12
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Update: We opened the bottle that I referred to in the initial post. It seemed to be a long way from actually expelling the cork. It still took quite a bit of pressure to get the cork from the bottle. Have your glass ready tho, cause this thing over flowed upon opening. i reckon this is not ideal as we had no plans of spraying anyone with the beer as you might a loaded champaigne bottle. FYI, we bottled in beer bottles and sealed them with wine corks. We did not use wine bottles and would not due to the concern that they would not hold the pressures required.


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Old 02-07-2011, 10:02 PM   #13
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What do you mean you are using belgian AND 750s? Are you using 750s that are NOT belgian/champagne type?
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Old 02-08-2011, 03:10 AM   #14
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Learn saber service, great party trick!

We weren't able to graduate from wine and beer at the culinary without being able to demonstrate this properly.

(this is dangerous, you probably shouldn't really do this, especially if you like to sue people)
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Old 02-08-2011, 03:21 AM   #15
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Quote:
Originally Posted by noodledancer77 View Post
1. this bigger beer took longer to bottle condition than i anticipated. my cousin thought it would be done in a week...my reading on this forum convinced me otherwise. We them after two weeks and a month and they were not done at either time.
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lol @ your cousin

3 weeks @ 70 is the general rule of thumb that gets thrown around here a lot, but not for a beer as big as your porter.
3 weeks @ 70F minimum is a rule of thumb for bottle CARBONATION. Bottle CONDITIONING is something else alltogether and can take much longer than carbonation.
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Old 02-08-2011, 03:21 AM   #16
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Quote:
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What do you mean you are using belgian AND 750s? Are you using 750s that are NOT belgian/champagne type?
I was worried about the same thing.
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Old 02-08-2011, 02:12 PM   #17
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No, the 750s I refer to are champagne type bottles. Actually, they are the bottles that Boulevard Brewing Company uses for the beers that they offer in 750ml bottles. Rye on Rye, and long strange tripel are examples.
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Old 02-08-2011, 02:33 PM   #18
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I bottled a sparkling mead in Champagne bottles with plastic corks and wire cages... some clear bottles took regular caps so I capped those. Figured carbonation for 3.5 vols and let er rip.

I went to open a corked bottle New Years eve, as soon as I loosened the cage the thing blew and nearly put a hole in my in-laws ceiling... The bottle was ice cold, no foam over, just a ton of pressure... so be careful
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Old 02-08-2011, 03:18 PM   #19
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Quote:
Originally Posted by noodledancer77 View Post
Update: We opened the bottle that I referred to in the initial post. It seemed to be a long way from actually expelling the cork. It still took quite a bit of pressure to get the cork from the bottle. Have your glass ready tho, cause this thing over flowed upon opening. i reckon this is not ideal as we had no plans of spraying anyone with the beer as you might a loaded champaigne bottle. FYI, we bottled in beer bottles and sealed them with wine corks. We did not use wine bottles and would not due to the concern that they would not hold the pressures required.
Wine corks aren't held in by the sealing wax- you should definitely have cages!
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Old 02-08-2011, 08:41 PM   #20
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Quote:
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Wine corks aren't held in by the sealing wax- you should definitely have cages!
Absolutely. This was intended as an experiment knowing full well the danger involved. The wax was used as an attempt to keep gases from passing thru the cork. It also makes a nice presentation. Of course, a pretty sealed wax bottle doesn't go very far when you've got cork embedded in your forehead.


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