[skyler]

I recently ordered 24 1L flip-top bottles that claim to be designed for beer. I have seen such things used at a few breweries and I really like the idea of being able to pour two 500mL pints or three ~330 mL glasses of beer from a bottle (22 oz bombers are a frustrating size, IMO), as well as being able to have them double as smallish growlers. Although I haven't bottled in several years, I understand the process of using a solution of priming sugar and a bottling bucket.

However, it dawns on me that my sparkling new fermenter can bottle directly if I use its spigot with a spring-loaded bottle filler and "carbonation drops" instead of a priming solution. The issue is how many drops to use. Each drop supposedly gives the right amount of sugar for a slightly overcarbonated 12 oz bottle of pale ale. I think it's ~2.5 volumes of CO2 per 12 oz per drop. 1L is about 34 oz, so 2 drops would give me ~1.76 volumes of CO2 (maybe ok for a bitter), 3 drops would give me ~2.65 volumes of CO2 (probably good for a hefeweizen) and 4 drops would give me ~3.53 volumes of CO2.

It has been so long since I have bottled a Belgian-style ale, but I know they are typically carbonated more than American ales. I have seen appropriate CO2 levels listed as high as 4 volumes of CO2, but I wanted confirmation that ~3.53 volumes of CO2 wouldn't be better than ~2.65 volumes for a strong Belgian ale. The recipe in question is not to-style, but will be dark, roastier than any genuine trappist beer and approximately 10% ABV. Is ~3.53 better than ~2.65 volumes of CO2? What is everyone's opinion?

[kramerog]

2.7 v/v is pretty typical for US styles.  Belgian styles (and hefeweizens) are usually higher making their beers drier.  I would go higher if I knew that the flip tops could handle the higher pressure.  I recently used some old, but not previously used 1L flip tops and several of them broke for no apparent reason.

[skyler]

Another thought is that the strain I am using (WLP545) is STA1-positive, which could lead to additional carbonation over time. I am thinking ~3.5 vols is the way to go, but maybe ~2.7 is better for the bottles I age longer.

[reverseapachemaster]

I've had Belgian and other highly carbonated beer from fliptop bottles. BFM Square Root 225 comes in 12oz fliptops and has a mixed culture in it. I have bottles several years old with no problems of leaking or the beers going flat. Those bottles are thick--not sure how thick the liter bottles are. I've tried rebottling in them without replacing the gasket which did not go extremely well. I would replace the gaskets after each use.

[BrewBama]

I’d do a couple three or four each way and see which one I liked best. If you’re like me, if you chose one you’ll always wonder about the other.

Given the thickness of the bottles I doubt it’s a hazard but for safety I’d put them in a plastic storage tub with something heavy on the lid to contain any shrapnel and mess if a bottle or two were to explode.


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[skyler]

Yeah, as I anticipate having 20 bottles, I will probably dose some with 4, some with 3 and a couple with 2, just to see.

[denny]

Yeah, as I anticipate having 20 bottles, I will probably dose some with 4, some with 3 and a couple with 2, just to see.

Good plan!

[Fire Rooster]

If I may suggest, for 1 litre bottles use one with 1 1/2 teaspoons table sugar, and another with 2 teaspoons.
I bottle @ 64 degrees. I do nothing but bottle :<, just finished cleaning & sanitizing 1 case of 22 oz bottles.
Small kitchen funnel works.  Carb drops didn't work out for me.  Use an accurate measuring spoon.
Domino dots stopped making them 1/2  teaspoon (fits in bottle neck), they now make them
1 teaspoon (doesn't fit in bottle neck).