Adr_0
Gear Bod
- Joined
- 4/4/13
- Messages
- 1,776
- Reaction score
- 684
Hi guys,
I weighed a bunch of bottles a little while ago to see if I could get a rough correlation with carbonation levels (carbonation potential) for each brand of bottles - see if I've had any broken bottles in the past and use it to guide the bottles I use for each style.
Here is the graph:
I have actually had Burleigh and San Pellegrino bottles break with higher carbonation beers. I knew it was risky but I was desperate for bottles. Funnily enough they are right at the bottom of the scale, though interestingly Sierra Nevada is too. Champagne is of course right up the top, but Weihenstephaner and Paulaner feature pretty high as well. I have a heap of Weihenstephaner bottles and I'm sure there are a lot of fans out there.
I'm sure there are lots of contributing factors to whether a bottle is suitable for a particular carbonation level but maybe this graph can be used to gauge if a bottle is 'too light' for wheat beer/pilsener and you should stick to English bitters.
I weighed a bunch of bottles a little while ago to see if I could get a rough correlation with carbonation levels (carbonation potential) for each brand of bottles - see if I've had any broken bottles in the past and use it to guide the bottles I use for each style.
Here is the graph:
I have actually had Burleigh and San Pellegrino bottles break with higher carbonation beers. I knew it was risky but I was desperate for bottles. Funnily enough they are right at the bottom of the scale, though interestingly Sierra Nevada is too. Champagne is of course right up the top, but Weihenstephaner and Paulaner feature pretty high as well. I have a heap of Weihenstephaner bottles and I'm sure there are a lot of fans out there.
I'm sure there are lots of contributing factors to whether a bottle is suitable for a particular carbonation level but maybe this graph can be used to gauge if a bottle is 'too light' for wheat beer/pilsener and you should stick to English bitters.