Subject: Re: bottles
Date: 1992-03-24 13:59:11 GMT
In HBD #848, email@example.com (Danny) writes:
>Back to the nonreturnable bottle issue: Over in r.c.b., I asked for
>stories from people who've had problems using nonreturnable bottles.
>No one has given me any horror stories yet. Let's just think about it for
>a minute: beer, soda pop, champagne--they're all carbonated, so the bottles
>in which they are sold are meant to handle carbonated beverages.
I started out with non-deposit bottles, but after a couple of breakages,
I've switched to returnables. (Actually, I'm sick of bottles altogether,
but I digress.) My favorite was the perfect stress fracture where the
side of the bottle met the bottom. Sure wish I hadn't set *that* case on
top of the humidifier! Commercial beers are fermented out and then charged
with a precise amount of CO2. Therefore, the brewery can make the bottle
just thick enough to handle that amount of stress and not much more.
HB'ers fermenting in the bottle don't have anywhere near that kind of
precision (at least, apparently, I don't). Also the no-deposits aren't
very rugged. I was worried about a bottle "on the edge" ending up as a
handful of glass when someone was trying open it. Since I didn't want to
be doing that "w" word, I'm collecting other sorts of bottles.
Champagne bottles are something else again. Decent champagne is fermented
in the bottle, and is subjected to higher pressures than beer, thus the
bottles make good murder weapons. Many a ship's bow has succumbed to the
bottle that was trying to christen it, instead of the other way around!
Skip the Andre' bottles, but the others are keepers. I especially like
Cordon Negro bottles, because they let no light in. Of course, when you
bottle beer in champagne bottles, you are committing yourself to drinking
two beers at a sitting, ... but SACRIFICES MUST BE MADE!!! ;-)
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