SourLover
Well-Known Member
The only information on this method I could find on the subject, on this site, was a thread from 2012, so I figured there must be some more up to date information out there.
I've been bottling some beers in the 3.0 - 4.0 volumes range, and although I'm comfortable with the bottles, I'm feeling the weak link could eventually be the caps. I've seen quite a few commercial beers lately that are corked and capped, and I'd like to do something similar to this on future beers that I will be aging. It seems like this process would be a little easier than the cork and cage method, but maybe not? I'm currently using the standard red bottle capper, with 26mm & 29mm caps, that comes in most starter kits.
Is anyone using the cork and cap technique? If so, is there specific equipment that you are having success with?
If there's anyone out there doing the cork and cage method, I'd love to hear why you are doing that, what you feel the advantages are, and what equipment you are having success with.
I've been bottling some beers in the 3.0 - 4.0 volumes range, and although I'm comfortable with the bottles, I'm feeling the weak link could eventually be the caps. I've seen quite a few commercial beers lately that are corked and capped, and I'd like to do something similar to this on future beers that I will be aging. It seems like this process would be a little easier than the cork and cage method, but maybe not? I'm currently using the standard red bottle capper, with 26mm & 29mm caps, that comes in most starter kits.
Is anyone using the cork and cap technique? If so, is there specific equipment that you are having success with?
If there's anyone out there doing the cork and cage method, I'd love to hear why you are doing that, what you feel the advantages are, and what equipment you are having success with.