I have tried (quite unsuccessfully) to make Belgian-style ales reusing Chimay and Ommegang bottles at packaging time. I can’t seem to find the right cork for them. I have tried the plastic champagne tops and wine tasting corks to no avail. Some bottles are flat and a few were even contaminated. The portion of the same batch put in regular 12-oz. bottles and capped turned out fine. I really want to cork these Belgian styles for my dubbels and tripels. Any suggestions?
Your attempt to recreate the entire package at home is admirable and more challenging than using crown caps on normal beer bottles. For-tunately, the challenge has more to do with finding the
The amount of carbonation lost during filling is heavily influenced by the carbonation level of the beer being filled. Highly carbonated beers lose more carbonation when bottled compared to beers with lower