Does the shape of the bottle used to bottle condition make any difference with how the beer conditions or carbonated? Or is 12 ounces 12 ounces, whether the bottle is short and stout or tall and skinny?
Same question for the yeast collected at the bottom. Is one shape better for yeast-free pouring than another?
Asking because I have more than enough bottles of many shapes and configuration and wondering I'd I should keep some and pitch others.
Thoughts?
Same question for the yeast collected at the bottom. Is one shape better for yeast-free pouring than another?
Asking because I have more than enough bottles of many shapes and configuration and wondering I'd I should keep some and pitch others.
Thoughts?