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Quote from: gmac on April 11, 2014, 10:31:47 amThey really get that hot? I wouldn't have guessed that. I do think that there is a big difference between the bottles used in the US and the ones used in Canada. We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.The theory is that the repeated heating and cooling induces stress fractures. No personal experience, but that's what I've heard from people who do it.
They really get that hot? I wouldn't have guessed that. I do think that there is a big difference between the bottles used in the US and the ones used in Canada. We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.
Quote from: denny on April 11, 2014, 10:33:27 amQuote from: gmac on April 11, 2014, 10:31:47 amThey really get that hot? I wouldn't have guessed that. I do think that there is a big difference between the bottles used in the US and the ones used in Canada. We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.The theory is that the repeated heating and cooling induces stress fractures. No personal experience, but that's what I've heard from people who do it.Maybe that's more of an issue when using dry heat in an oven, where you generally use higher temps for a longer period of time. I'm thinking that if the "Sanitize" setting on dishwashers lead to weakened glass, there'd be some kind of cautions on the machine. It would just take one glass baby bottle breaking in some kids face for some serious law suits.I have bottles that have been through at least a couple dozen sanitize cycles with no ill effect that I can see. The only bottles that I have trouble with occasional breaks are Sierra Nevada ones. I think that is just an issue of my wing capper not working well with them, since they just seems to snap/crush at the neck.
I use swing tops, so baking them could melt the rubber gasket...so StarSan for me. Also I have the bottle tree with the bottle spritzer attachment, so it's easy peasy. Only gushers now come from overcarbing.
Quote from: denny on April 11, 2014, 10:33:27 amQuote from: gmac on April 11, 2014, 10:31:47 amThey really get that hot? I wouldn't have guessed that. I do think that there is a big difference between the bottles used in the US and the ones used in Canada. We've had beer bottle re-use by the big breweries for years, I'm unsure if the US does the same but I think our bottles are thicker and they seem thicker when I look at them in order to be re-used more frequently.The theory is that the repeated heating and cooling induces stress fractures. No personal experience, but that's what I've heard from people who do it.I have been baking my bottles at 250 for an hour for 2 years now. No issues yet.
Maybe that's more of an issue when using dry heat in an oven, where you generally use higher temps for a longer period of time. I'm thinking that if the "Sanitize" setting on dishwashers lead to weakened glass, there'd be some kind of cautions on the machine. It would just take one glass baby bottle breaking in some kids face for some serious law suits.
Another question: Would the beer's gravity be an indication of whether or not there was an infection? My thoughts are if the gravity drops significantly it means there is probably some bacteria or wild yeast eating the dextrines that would still be there if the issue was priming sugar related.
Quote from: BrodyR on April 14, 2014, 03:54:08 pmAnother question: Would the beer's gravity be an indication of whether or not there was an infection? My thoughts are if the gravity drops significantly it means there is probably some bacteria or wild yeast eating the dextrines that would still be there if the issue was priming sugar related.Yes that's an indication of infection. assuming a stable gravity was reached before bottling. And assuming that gravity was the true terminal for that wort and yeast