kjung
Well-Known Member
Does anyone have any experience with bottle conditioning a Belgian Dark Strong (aka a Quadruple)?
I have a one that is in the secondary right now (at about 10 1/2% ABV), and I'm going to bottle condition for at least 3-6 months. It'll be in the secondary for a month by bottling time.
I read somewhere (I think it was BYO) that you should use champagne bottles for something like this, as regular beer bottles aren't strong enough to handle the pressure. I would REALLY like to avoid having to buy special bottles just for this, if possible.
I have a one that is in the secondary right now (at about 10 1/2% ABV), and I'm going to bottle condition for at least 3-6 months. It'll be in the secondary for a month by bottling time.
I read somewhere (I think it was BYO) that you should use champagne bottles for something like this, as regular beer bottles aren't strong enough to handle the pressure. I would REALLY like to avoid having to buy special bottles just for this, if possible.