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* '''Cork and cap''' - Corking for cork and cap closures can also be used on champagne-style bottles, which are a good source of high-pressure bottles for brewers. Corking and capping is much more straightforward as the cork is pushed entirely into the bottle. Generally cork and cap closures are used on bottles with 29 mm openings, though some have done this with 26 mm bottles. Make sure your bottle can handle corks before using them for a cork and cap finish. Although the cork depth is not as important as in corking and caging, the cork still must be far enough into the bottle to not interfere with the cap. Bench corkers are recommended for corking and capping as they allow better control of cork depth than two arm corkers and bench corkers allow the cork to be easily depressed further if it is not far enough into the bottle. For 29 mm bottles, you will also need a 29 mm bell and 29 mm caps for capping.
* '''Kegging''' -
* '''Green glass v Brown glass''' - Some bottle types, especially champagne style bottles, may be more available in green glass compared to brown glass. Some Green glass does a worse job shielding the beer from UV spectrum light, which can interact with hop compounds to produce 'skunky' or lightstruck flavors and aromas. Many classic Belgian mixed fermentation beers are found in green glass, and some producers in North America seek out green glass over brown glass for their beers<ref>[http://jesterkingbrewery.com/jester-king-in-green-bottles Jester King blog post about green bottles]</ref><ref>[http://www.thebrewingnetwork.com/the-sour-hour-episode-15/ Jester King on the Sour Hour, pt 2]</ref> (~11 minutes in) (also, Bob Sylvester).
* '''Crown caps v corks''' -
* '''Large format bottles''' -
==See Also==