13,586
edits
Changes
no edit summary
===Cork and cap===
Corking for cork and cap closures can be used on champagne-style bottles, which are a good source of high-pressure bottles for brewers, but not on 'fat-lipped' Belgian bottles. Corking Cork and cap might let in less oxygen than corking or capping alone. It also protects the beer from coming into contact with a rusting cap or the plastic lining of caps, especially if the bottles are aged horizontally. Under high carbonation, caps can leak if they are accidentally dislodged, but a cork will prevent any significant CO<sup>2</sup> from escaping <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1920123874682484/?comment_id=1921250141236524&reply_comment_id=1923017917726413&comment_tracking=%7B%22tn%22%3A%22R9%22%7D James Howat. Milk The Funk thread on corking and capping. 12/18/2017.]</ref>.
Corking and capping is much more straightforward than corking and caging as the cork is pushed entirely into the bottle. Generally cork and cap closures are used on bottles with 29 mm openings, though some have done this with 26 mm bottles. Make sure your bottle can handle corks before using them for a cork and cap finish. A #9 wine cork has been suggested as a good size to use<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2651422864885911/?comment_id=2651556784872519&comment_tracking=%7B%22tn%22%3A%22R%22%7D Christophe Venot. Milk The Funk Facebook group thread on using corks with caps and what cork size. 05/07/2019.]</ref>. Although the cork depth is not as important as in corking and caging, the cork still must be far enough into the bottle to not interfere with the cap. Bench corkers are recommended for corking and capping as they allow better control of cork depth than two arm corkers and bench corkers allow the cork to be easily depressed further if it is not far enough into the bottle. For 29 mm bottles, you will also need a 29 mm bell and 29 mm caps for capping.