Capping/corking a belgian for aging - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Capping/corking a belgian for aging

Reply
 
Thread Tools
Old 03-22-2013, 02:01 PM   #1
movet22
 
movet22's Avatar
Recipes 
 
Sep 2011
Haddon Heights, NJ
Posts: 208
Liked 18 Times on 10 Posts



Noob belgian brewer here. I am planning my first belgian brew, either a tripel or a quad, and had a question about how to age it. Can I just bottle as normal with my hand-capper, or should I use the bigger bottles and belgian corks?

Thanks for the advice!

 
Reply With Quote
Old 03-22-2013, 02:08 PM   #2
Totes
Recipes 
 
Dec 2012
Bend, Oregon
Posts: 302
Liked 130 Times on 79 Posts


Quote:
Originally Posted by movet22 View Post
Can I just bottle as normal with my hand-capper, or should I use the bigger bottles and belgian corks?
Either way will work great. For example St Bernardus uses caps and corks with the same aging expectations. You can aways "class up" your capped bottles for cheap by dipping them in wax. Bulk age for as long as possible imo.

 
Reply With Quote
Old 03-22-2013, 02:09 PM   #3
Swarley88
Recipes 
 
Nov 2012
Chaska, Minnesota
Posts: 1,571
Liked 610 Times on 375 Posts


Go for the Belgian style bottles and corks. They will look awesome and you will impress your friends with your class. But also I think they will just work better for Belgians. Not sure on the why, haven't brewed one yet. But I do drink a lot of em and 9/10 I would say are corked. You could also do half and half for the sake of experimenting?

 
Reply With Quote
Old 03-22-2013, 02:10 PM   #4
movet22
 
movet22's Avatar
Recipes 
 
Sep 2011
Haddon Heights, NJ
Posts: 208
Liked 18 Times on 10 Posts


Yeah, I am planning on brewing this and then not touching it for a year. We'll see how long I can actually hold out.

Thanks for the help!

 
Reply With Quote
Old 03-22-2013, 02:16 PM   #5
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


First of all you need a pretty good corker to use the belgian corks. I don't believe they are preserved any better than a capped beer. The presentation is very nice though.

I use Oxygen absorbing caps for aged beers (most Belgians are in this category for me). A regular cap would work fine too, just try to minimize any oxygen introduced while filling the bottle. I use std 12 oz bottles. Dipping in wax again is a nice presentation, but probably not necessary for normal cellaring times. Maybe some benefit if you are aging longer than 3 years, I dunno.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 03-22-2013, 02:18 PM   #6
movet22
 
movet22's Avatar
Recipes 
 
Sep 2011
Haddon Heights, NJ
Posts: 208
Liked 18 Times on 10 Posts


I like the idea of a capped beer and then dipping it in wax. Its economical-chic hahaha

 
Reply With Quote
Old 03-22-2013, 03:13 PM   #7
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts


Quote:
Originally Posted by Swarley88 View Post
Go for the Belgian style bottles and corks. They will look awesome and you will impress your friends with your class. But also I think they will just work better for Belgians. Not sure on the why, haven't brewed one yet. But I do drink a lot of em and 9/10 I would say are corked. You could also do half and half for the sake of experimenting?
It's all marketing, same thing on wax. That being said, I cork a lot of beer because I like opening corked bottles.

OP no reason to do anything other than oxygen barrier caps unless you want to. Careful with the wax if you go that way for aesthetics. Most commercial waxed beers and almost all the waxed homebrews I've had have had way to much/wrong wax and a completer PITA to open.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 03-22-2013, 03:26 PM   #8
norsk
 
norsk's Avatar
Recipes 
 
Dec 2010
San Simeon, CA
Posts: 526
Liked 50 Times on 37 Posts


We usually utilize swing tops for our Belgians but have capped hundreds of them with no difference in quality. My only suggestion would be to perhaps gain more experience in brewing Belgians before wanting to cellar one away for up to a year. Some Belgians do better with long aging than others, and many Belgians taste great in just a couple of months. It might be a good idea to refine your technique and make a quality Belgian worth storing for a year before brewing your first one, locking it away for a year and finding it didn't turn out the way you thought it would...

We brew a lot Belgians, some we let sit for 6-12 months and some we begin drinking at 2-3 months... depends on what we are looking for, ABV, and style. Whatever you choose to do, have a good time. Brewing Belgians can be a lot of fun...
__________________
veteransforpeace.org


VALHALLA BREWERY

 
Reply With Quote
Old 03-22-2013, 03:31 PM   #9
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,789
Liked 301 Times on 254 Posts


One reason that a lot of Belgian beers come in Champagne-style bottles is because they're very strongly carbonated. A regular beer bottle can only handle ~3 vol of CO2, the thick walled Belgians can handle a lot more. I don't think it has anything to do with aging. Presentation and carbonation are the reasons.

 
Reply With Quote
Old 03-22-2013, 03:45 PM   #10
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,144
Liked 981 Times on 710 Posts


Quote:
Originally Posted by zachattack View Post
One reason that a lot of Belgian beers come in Champagne-style bottles is because they're very strongly carbonated.
true but there are many types of thick glass bottles that can be capped. i have enough thick glass bottles (champagne and otherwise) for 3 batches. duvel is an example of a beer that comes capped.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with corking a belgian mcarb Bottling/Kegging 4 04-16-2011 02:26 AM
Corking Without Capping experiencehaze Bottling/Kegging 2 11-13-2010 02:03 AM
capping or corking chip82 Mead Forum 3 09-27-2010 07:48 PM
Corking and capping like Cantillon yellowthere Bottling/Kegging 1 02-27-2010 05:05 PM
Corking and Capping method??? jburkh Bottling/Kegging 3 02-26-2007 11:20 PM


Forum Jump