Fri May 14, 2010 9:04 am
Anyone know if the Belgian bottles from places like NB can handle elevated pressures? I'm thinking of using them for saisons and BW. Will these bottles hold that kind of pressure or do I need to get champagne bottles instead? Think they can handle 3-4 volumes safely?
On Deck: Brown Porter for Souring in Oak Barrel
Primary: Air
Secondary: Carcinoma Quad
Bottled: 10g Berliner Weiss, Sour Wit, Smoked Hefeweizen
Aging in Oak Barrel: Flanders Red, soon to be bottled, replaced with Porter
