Bottling Belgians

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left field brewer

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I recently brewed a belgian pale and dubbel and was planning on reyeasting when priming and will be seeking the elevated carbonation and head that most bottle conditioned belgians have. I understand that there is risk with the normal 12oz bottles at these pressures. I am wondering what will work, other than the 10 belgian bottles I have. Should I look to buying more, or will the Grolsch flips work? Does anyone know about the pressure limits of the various bottle types? I've got standard 22s, 12s, 16flips, 1ltr. flips and the few belgians that I mentioned. Any help would be appreciated.
 

PintOfBitter

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All I can say is my swingtops are much heavier glass than an average 12oz. I've successfully made high carb ciders and meads in EZ-Cap brand.
 
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