From the HBD Archive
From: hpfcla!hplabs!amdahl!uunet!ingr!tesla!steve
Subject: finding bottles and bottling kegged beer
Date: 1989-03-08 15:21:26 GMT

This topic has died down, but I finally found time to write. These are my
secrets for finding bottles. Not regular 12 oz bottles, but 16 oz brown
bottles and champagne bottles. To get a lot of nice 16 oz brown bottles, make
a friend who works at a Japanese restaurant or Sushi bar, and offer them a
dollar or two (or some homebrew) per box of Sapporo Draft 16 oz bottles. They
come 12 bottles to the box, and they are nice strong bottles. The only bad
thing about them is that the labels are foil, and can be difficult to remove,
but I have had good luck by letting them soak over night in water. Don't use
bleach, or you will leave deposits on the bottles from the reaction with the
chlorine. This has been discussed here before. One big advantage of these
bottles is that they are the same height as regular 12 oz longnecks, so you
don't have to re-set your capper to use them. To get a lot of champagne
bottles, go to a Sunday morning champagne brunch at a local hotel, and ask
the waitress to save the bottles for you. Bring a crown cap to make sure they
are bottles you can use. If they will save bottles for you while you eat, you
can have 15-20 bottles to take home, and the cases they came in.
Has anyone developed a good method for transferring kegged beer to bottles?
I tried the method I have seen described, which calls for chilling the beer
and the bottles, and dispensing the beer at low pressure into the bottles, but
I got a lot of foam, and the bottled beer was very flat. I'm open for ideas.

Steve Conklin uunet!ingr!tesla!steve
Intergraph Corp. tesla!steve@ingr.com
Huntsville, AL (205) 772-4013

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