Author Topic: Cathedral of Beer: Low Oxygen Trappist Ales  (Read 1519 times)

Offline narvin

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Re: Cathedral of Beer: Low Oxygen Trappist Ales
« Reply #15 on: June 30, 2017, 08:12:37 PM »
There are many ways that traditional bottle conditioning can go wrong.  Not mixing priming sugar properly, bottling before the yeast is truly done, infections in bottles... safety is always required.  Commercial breweries obviously have higher stakes due to the liability issues, not knowing how their beer is treated or stored after it leaves the warehouse, and others, but these aren't unique to spunding.  If I were risk averse, I wouldn't bottle, period.
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Offline HoosierBrew

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Re: Cathedral of Beer: Low Oxygen Trappist Ales
« Reply #16 on: June 30, 2017, 08:13:42 PM »
There are many ways that traditional bottle conditioning can go wrong.  Not mixing priming sugar properly, bottling before the yeast is truly done, infections in bottles... safety is always required.  Commercial breweries obviously have higher stakes due to the liability issues, not knowing how their beer is treated or stored after it leaves the warehouse, and others, but these aren't unique to spunding.  If I were risk averse, I wouldn't bottle, period.


^^ Exactly.
Jon H.