[Wort-H.O.G.]

you can slow the process a lot but it won't halt it completely. But you're on the right track. I might wait two weeks (who and I kidding, I don't wait two weeks to taste the first bottle when I bottle a batch)

cool. well if i was off in my priming addition, i may be forced to drink 30 22oz beers very quickly  there are worse things i suppose!

[ynotbrusum]

If you want to go really high on your carb level, you can consider carbing in plastic.  There are half liter, liter and two liter plastic amber bottles available.  Or you can use clear and keep it out of the light.  Just a thought.

My German half liter glass bottles (capped and flippies) handle a lot of pressure, but I keg most of the time any more, so I don't know their rating in terms of carb volume.

[Wort-H.O.G.]

If you want to go really high on your carb level, you can consider carbing in plastic.  There are half liter, liter and two liter plastic amber bottles available.  Or you can use clear and keep it out of the light.  Just a thought.

My German half liter glass bottles (capped and flippies) handle a lot of pressure, but I keg most of the time any more, so I don't know their rating in terms of carb volume.

not sure i want to go the plastic route-likely to give the Belgian bottles that handle up to about 75psi a shot down the road. bottling will be limited for me, so we will see how my dunkelweizens turn out.

side note-my bad for starting this thread here-probably should be moved to bottling.

[erockrph]

You could always pasteurize the bottles once they get to where you want them. Submerge the bottles in a water bath until the beer gets up to 140f, then hold it there for 20 minutes or so. No clue to what extent this may affect beer flavor, though.

[dtimpe@gmail.com]

At 140F you'll increase the pressure during pasteurization perhaps more than letting it finish . PV=nRT.

[Wort-H.O.G.]

Just going to let them go and check at about a week to ten days, again at 2 weeks, and if perhaps 3 if not where I want it. Think it will be ok- they are in cases  in garbage bags at a nice 73F- so if one pops it's going to be contained and I will go from there.


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[Wort-H.O.G.]

after 6 days I popped one and my best guess is carb level similar to 2-2.5 beer. letting it go another week and see the difference, then likely will put them to the fridge.

Edit: Had to drink one!

[dcb]

after 6 days I popped one and my best guess is carb level similar to 2-2.5 beer. letting it go another week and see the difference, then likely will put them to the fridge.

Edit: Had to drink one!

I'm the same way.  I always shoot for 2 weeks after bottling before declaring it done, but I always pop a bottle after one week and I don't think I've every had it not be ready.  It's fun to see the taste evolve, though.

[Wort-H.O.G.]

Just about 2 weeks and highly carbed as a good Dunkelweizen should be.

[morticaixavier]

very pretty with the snow behind.

[Wort-H.O.G.]

very pretty with the snow behind.

yeah just something about natural lighting to showcase the true color.

[HoosierBrew]

Yeah, great pic - I'd drink that ! I actually prefer dunkelweizen to hefe most times. More interesting (to me).

[Wort-H.O.G.]

Yeah, great pic - I'd drink that ! I actually prefer dunkelweizen to hefe most times. More interesting (to me).

ditto. i remember the first time i had a dunkelweizen in germany. it was love at first sip, and i've been stupid passionate about creating my own. my favorite has always been franziskaner dunkelweizen.

[HoosierBrew]

Yeah, great pic - I'd drink that ! I actually prefer dunkelweizen to hefe most times. More interesting (to me).

ditto. i remember the first time i had a dunkelweizen in germany. it was love at first sip, and i've been stupid passionate about creating my own. my favorite has always been franziskaner dunkelweizen.

Yeah, great stuff. Weihenstephaner, Ayinger Ur-Weisse, Erdinger and Hacker Pschorr are killer, too.