I'm wondering how safe it really is using collected beer bottles for carbonated homebrew.
Depending on the style of beer, the volume of CO2 can be from 0.8 - English Bitter or Scotish Ale, to 4.7 - Weizenbock or Belgian Lambic. In discussion's on bottle priming it seems that most home brewers use an arbitrary amount sugar to prime the brew prior to bottling, not knowing anything about the volume of CO2 it will produce (and pressure), but based on how they like the end results. Cider tends to have a greater volume of CO2 then beer and sparkling wine may have a volume greater then 8 liters of CO2 at 0°C and 1 atmosphere of pressure.
Is it safe to assume the collected bottles that some beer came in will stand up to the pressure of your homebrew if We Do Not know;
A. The volume of CO2 contained in the beverage that came in a bottle.
B. The volume of CO2 a cup of sugar in a quart of water added to 3 gallons of Mead / Braggot will create.
Anthony
Depending on the style of beer, the volume of CO2 can be from 0.8 - English Bitter or Scotish Ale, to 4.7 - Weizenbock or Belgian Lambic. In discussion's on bottle priming it seems that most home brewers use an arbitrary amount sugar to prime the brew prior to bottling, not knowing anything about the volume of CO2 it will produce (and pressure), but based on how they like the end results. Cider tends to have a greater volume of CO2 then beer and sparkling wine may have a volume greater then 8 liters of CO2 at 0°C and 1 atmosphere of pressure.
Is it safe to assume the collected bottles that some beer came in will stand up to the pressure of your homebrew if We Do Not know;
A. The volume of CO2 contained in the beverage that came in a bottle.
B. The volume of CO2 a cup of sugar in a quart of water added to 3 gallons of Mead / Braggot will create.
Anthony