im a keg guy so never really deal with bottles. but i’ve diced to start bottling my hefeweizens since i wan that nice yeast swirls in the bottom of a good bottle of hefeweizen vs having it all settle out in a keg.
planning on bottling in 22oz bottles , with 4.0 vol - safe?
My answer would be it depends. That is with no experience making hefes. I have bottled almost every beer I have made in the last 16 months in Stone bombers. I have calculated levels from 2.0 up to 3.2, with no failures yet. My saison at 3.2(projected) is highly carbed, and have not had any issues with bottle bombs. Someone more experienced with bombs may have a different answer, but 4 vols seems like it could be a problem. When doing my saison, I asked about the same question and think, with the bottles I was using, the consensus was to stay under 3.5 to be safe. If you have LHBS bought homebrew 22’s, I dont know if they will be any stronger or weaker. I am interested to hear what others have to say on this subject though
I don’t think they are rated for that high. it might be fine but it might not. and that is very high carbonation. The style calls for high carbonation but I don’t know about that high. try it at 3 or 3.5 tops to start and see if it gets you what you want.
I probably wouldn’t do it. That’s 50-60 psi at room temperature. I don’t know what bombers are rated to, but the standard single-use longnecks are typically 45 psi, and unless the glass is thicker the larger bottle would hold up to less pressure.
understood and good points. i guess im thinking that a 12oz bottle is rated for up to 3 vol and , and 22oz are thicker-so wondering if 4 vol in twice the cubic space might be safe. maybe i will just do a sample run of one bottle of my pale ale since its ready at 4, place bottle in plastic bag and in a plastic bucket (explosion containment) and see what happens.
so far doesn’t seem to be much info I can find on the 22oz on the web.
edit: i do the the 16oz belg style bottle is rated up to 70psi - might be a better alternative.
the diameter of the 22 oz bottle is greater therefor the container is rated at a lower pressure (psi) than the 12 ounce given the same thickness of glass. I would guess that both 12 and 22 oz bottles are rated for 3 volumes. the belgian style would be fine.
on the test of one bottle, that’s not a large enough sample size to draw any useful conclusions. you could package a whole batch and isolate each bottle in it’s own containment. then you would start to have enough data to draw conclusions. but even then confidence would be low.
Well I’m going to take the advice and keep it to 3vol.
I have bottle conditioned to ~3 volumes in bombers many times without issue. I do inspect the bottles before hand to look for flaws and to pull out any that seem thin. My experience is that, mine. Take it with a grain of salt.
Forgive my ignorance…what does ~3 mean. Greater or up to 3 vol?
In this context, “approximately 3”.
Ok thanks. So considering my highest temp is 68f, that’s what I use along with target of 3 vol and 5.25 gal bottled to determine amount of corn sugar , correct?
Yep. Don’t know if I can do the double wiggly line on my phone.
Well carb at 3.0 vol with 5.75 ounces of corn sugar…,fingers crossed they make it
so lets say for sake of argument i over primed my bottles. those of you that bottle, would you check at the end of a week and see where its at, and then perhaps several days or week later again? from what ive read, it could take 3 weeks or so for full carbonation and i imagine i can halt the process with cold crashing the bottles whenever i feel im there.
you can slow the process a lot but it won’t halt it completely. But you’re on the right track. I might wait two weeks (who and I kidding, I don’t wait two weeks to taste the first bottle when I bottle a batch)
cool. well if i was off in my priming addition, i may be forced to drink 30 22oz beers very quickly :o there are worse things i suppose!
If you want to go really high on your carb level, you can consider carbing in plastic. There are half liter, liter and two liter plastic amber bottles available. Or you can use clear and keep it out of the light. Just a thought.
My German half liter glass bottles (capped and flippies) handle a lot of pressure, but I keg most of the time any more, so I don’t know their rating in terms of carb volume.
not sure i want to go the plastic route-likely to give the Belgian bottles that handle up to about 75psi a shot down the road. bottling will be limited for me, so we will see how my dunkelweizens turn out.
side note-my bad for starting this thread here-probably should be moved to bottling.
You could always pasteurize the bottles once they get to where you want them. Submerge the bottles in a water bath until the beer gets up to 140f, then hold it there for 20 minutes or so. No clue to what extent this may affect beer flavor, though.
At 140F you’ll increase the pressure during pasteurization perhaps more than letting it finish . PV=nRT.