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Storing Newly Corked Belgian Triple


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#1 budvar

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Posted 24 November 2011 - 06:39 PM

Hi all,

Great forum! I tried looking for this with a search, with no results.

I bottled a Belgian Tripel a couple days ago, using a combination of champagne bottles (with Champagne corks) and Belgian bottles (belgian corks).
BTW, love my new Italian Floor Corker! Worked flawlessly.

So I bottled and corked the ale, and will be carbonating in the bottle. The bottles have been upright since then (to let any extra 02 in the neck escape (not sure this is possible, but ok).

Should I just go ahead and lay them horizontal now, and leave them on their side indefinitely?

Thanks!

Chris,
Wa. state.

#2 Steve mead

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Posted 25 November 2011 - 09:42 AM

Belgium beers are traditionally bottle conditioned. The resulting yeast should be on the bottom of the bottle so that the beer can be poured off without disturbing the yeast. Store them upright.

#3 budvar

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Posted 25 November 2011 - 04:52 PM

Thank You. That makes a lot of sense. I have them in a 68 deg. F. environment for the time being. Before corking, added corn sugar at about 11oz/5 gal and some active Trappest Ale yeast.




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