Capping/corking a belgian for aging - Page 2 - Home Brew Forums
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Old 03-22-2013, 03:56 PM   #11
zachattack
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Oh I agree. I'm not saying they have to have to be in Champagne-style bottles, I'm just saying that's why many breweries use them for the larger formats. Most of the Belgian styles (domestic or imported) I've seen come in corked 750 mL bottles or smaller capped bottles. A small (330 mL) Westmalle bottle is made of nice thick glass.



 
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Old 03-22-2013, 04:03 PM   #12
sweetcell
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there are a number of corked bottles that can be capped if you get a 29mm bell for your capper (and 29 mm caps, obviously).


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- Aging: brett'ed Belgian blond on raspberries, 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...

 
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Old 03-22-2013, 05:03 PM   #13
Totes
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Quote:
Originally Posted by sweetcell View Post
there are a number of corked bottles that can be capped if you get a 29mm bell for your capper (and 29 mm caps, obviously).
That's another great idea. I raided the neighbor recycling bins after new years to bottle my high co2 ciders. Many of the Champange bottles have a 'lip' you can cap as well as cork. The 29mm bell is not compatible with hand cappers though , you need a bench capper.

 
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Old 03-22-2013, 07:56 PM   #14
solbes
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Quote:
Originally Posted by Totes View Post
The 29mm bell is not compatible with hand cappers though , you need a bench capper.
Here you go. $2.99 if you have a Red Baron wing capper.

http://www.northernbrewer.com/shop/2...new-agata.html
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Old 03-22-2013, 11:27 PM   #15
Totes
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Quote:
Originally Posted by solbes View Post
Here you go. $2.99 if you have a Red Baron wing capper.

http://www.northernbrewer.com/shop/2...new-agata.html
Arrr! Salt in the wounds! Oh well, I wanted a bench capper anyways. (damn LHBS)

 
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Old 03-22-2013, 11:46 PM   #16
PDX_T
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True Belgians are highly carbonated, almost twice as much pressure as a standard ale. Regular beer glass isn't built to hold that much pressure, thus the heavy duty champagne style bottles and corks used for true bottle conditioned Belgians. If you plan on cold storage or lower carbonation, you should be fine.

 
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Old 03-23-2013, 02:48 AM   #17
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Quote:
Originally Posted by PDX_T View Post
heavy duty champagne style bottles and corks used for true bottle conditioned Belgians.
the thick glass is needed, but the corks aren't required. a well-pressed cap can handle the pressure just fine.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
- Fermenting: NHCPA (BPA and APA made with ingredients from Baltimore)
- Aging: brett'ed Belgian blond on raspberries, 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...

 
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Old 03-23-2013, 05:57 PM   #18
PDX_T
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Quote:
Originally Posted by sweetcell
the thick glass is needed, but the corks aren't required. a well-pressed cap can handle the pressure just fine.
good point

 
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Old 03-27-2013, 03:16 AM   #19
orangehero
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http://www.northernbrewer.com/shop/7...wn-finish.html

It's probably safest to use the special thick glass bottles for bottling highly carbonated Belgian beers, but I use regular 12 oz and 22 oz bottles at 4.0 vol CO2 without any issues.

You can also use 26mm crown finish champagne bottles if your LHBS has them.

Capping is a little easier to do, but if you have a corker already corked bottles are undeniably cool. You do need a special corker and there is a little bit of a learning curve for corking champagne and Belgian beer bottles that require the cork to be seated to a certain depth.



 
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