I know the prevailing wisdom is to bottle berliner weiss in belgian bottles with a cork and cage. Regular bottles are thought to be too conducive to becoming bottle bombs. I'd like to hear from folks with actual experience.
Is 5 oz. of corn sugar for a 5 gallon batch enough to get the desired carbonation for berliner weiss?
Has anyone successfully bottled berliner weiss in regular bottles? On the other hand, has anyone had a bottle bomb doing this?
I really don't want to drop the $80+ for 5 gallons worth of Belgian bottles, corks, and cages if I don't have to. Kegging is not an option at the moment. I also don't want bottle bombs. Never had one and would like to keep it that way.
Primary - American Wheat, Yooper's Centennial Blonde, EdWort's Apfelwein
Secondary - I don't do this anymore
Bottle Conditioning - Traditional Mead
Drinking - Pliny the Elder Clone, 60 Minute IPA, Cascade Pale Ale, Oatmeal Stout, North English Brown Mild, EdWort's Apfelwein