Hot answers tagged cork
The neck on the screw cap bottles is exposed to much less stress than a cork bottle, so they are made thinner, and consequently cheaper. Can and should you do it? This post on HBT sums it up nicely: There are a couple of trains of thought with this. physically, in most cases, it can be done it doesn't have the greatest presentation, if ...
I am also in the process of collecting belgian beer bottles for the purpose of bottling. This has the nice side effect of having to consume some awesome beer to obtain the bottles (I know I can buy them but this way is more fun). Northern Brewer sells the corks and hoods: Corks, Wire Hoods Luckily I already have this corker from my wine making ...
Actually, its more than aesthetics. Most of the Belgian styles of beers require higher than typical carbonation levels. This requires stronger bottles. It just so happens the majority of the easiest bottles to get your hands on for bottling very spritzy belgian styles are only corkable versions. Thats the reason to get into corking.
I'm not sure you can "easily" be assured that you have destroyed all of the mold spores embedded within the cork. There are chemicals that are used where interior flood damage has occurred to completely destroy mold spores in wood and other porous materials, however they are expensive, and not always available to "the public". Using anything like bleach, ...
I cork screw top bottles all the time (been making wine for 4 years now) and have yet to have an issue with them. I use use slightly narrower #8 corks for these bottles.
I don't have first hand experience. but since the site is new and some content is better than none I'd pontificate a bit. You will need or at least want a floor corker to be able to put in champagne corks they take a lot of pressure. Other than the presentation of a cool ass corked bottle there is little reason to cork beers. It would be worth looking ...
Being involved with the AHA and having judged national finals several times, I can tell you there are 2 concerns...first, there should be nothing on the bottle to identify it came from you. That's not too difficult. But with the number of entries we get these days, storage is a concern. The reason you should use standard 12 oz. bottles and caps is so that ...
It is primarily aesthetics thing... I've seen many meads that are sealed with a cork. Also waxing the cork/crown can help with oxygen ingress.
BYO magazine had an article about corking a couple issues ago. Like unknown said, there's no real reason, other than presentation of a great beer. A tripel clone I made over the summer would have been a perfect candidate, if I felt like putting in the time/expense. I have the corker (I also make wine), but I would have had to buy bottles, and that's too ...
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