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"Kingy's" is common in Melbourne Town, as are the plethra of names being applied for all other shapes and sizes (except long necks for 330-375ml...whats with that!).jyo said:I grew up knowing them as King Browns. Must be a W.A. term.
W.A. probably has more people from Vicco than gropers these days any way!
Back on topic to some degree, I'd probably hang my hat on someones aforementioned logic.
Smaller bottles, higher ratio of headspace to beer (potentially more 02 to kick off yeast budding), higher rate of heat exchange, ie getting to a warmer temperature quicker for the day and therefore conditioning quicker.
I used to have issues early days with my bulk priming, wishing to avoid adding too much oxygen back to my beer prior to bottling I was getting uneven distribution of priming sugars. The beginning of batch would carb diffrerntly to the tail end. higher C02 also contributed to bittereness so in affect I had different carbonation, flavour and mouthfeel...just putting it out there.