Search results

That's pretty much how I do the testing of my caps, every now and then there is one that came on tilted or sideways or something. I just pop it off, and grab a new cap to put on. It's not foolproof, I still have had a few bottles that are flat, but it's good enough for me.

Well, it won't hurt your beer to stand on the cake for a couple more weeks, giving it time to clean up some of its own mess. But it probaby won't fix everything, either. I'd let it stand a couple extra weeks if it was me.:cool:

"If if were an infection, wouldn't I still get gas buildup?" Yes you definitely would IMHO. More so than without infection. Seems it hasn't fermented in the bottle (but it wasn't sweet), or there is a leak somewhere. My 2 Eurocents

I brew in my kitchen all the time. I use a 28L electric urn and maxi-BIAB for 5 gallon batches and more (I do a kind of partigyle hybrid to make an IPA of 8 liters and a Stout/porter of 15 liters from the same mash). Electric urns are more popular here in Europe from what I gather, and I cannot...

Beer face? SWMBO (NO, that is NOT her in the pic...) is like this too, does not enjoy beers in general. I think it is the bitterness from the hops that makes her cringe, since she does enjoy really smoky single malts. One type of beer that she CAN drink though, is Japanese styles like Sapporo...

Yeah, plant them now and put a big heap of leaves over them to help insulate for winter, they will be fine. If you put them in pots in your basement you'll most likely kill'em...

Oppigårds. It's Swedish (therefore somewhat local to me), and has a ton of excellent brews ranging from Lager (SMÖF) to Porter and Stout, but where they shine are the pale Ales. They even let the homebrewer who wins the national homebrewing chamionship brew a commercial batch of the winning...

Ah, but this could be because the Roman history writers (Pliny & al) were such winocentrics! Mentions of beer in many Roman sources are simply described as their type of "wine" which was what most people in those times and places thought of when they wanted an alcoholic beverage. Indeed the...

I've used this with great result: I used three tubes in a 8L damejeanne secondary. Poured the coffee powder in first, then the beer on top. Excellent coffee aroma! Simple, hygienic and consistent dosage.

But you must take into consideration another fact. Population growth. The US population in July*1870 : 38.56 million The US population in July 1920 : 106.46 million The US population in July 2012 : 313.85 million Breweries development in the period: So the population has almost multiplied...

Milla hot? Nope, not in my book, but then I don't have that "boy fetish":

I take it you meant the American Pippi? Tami Erin? (being Swedish I have another contender for the Pippi role but that´s another story...). Have you seen Tami lately? No? Ahem, she has grown up: I'd say she is TOTALLY disqualified for this thread. A bona fide hottie if I ever saw one! And a...

Slightly OT but still: It is confusing to a non-English (as a mother tongue) speaker how you tend to shorten your names anyway: James - Jim (why the vowel change? I should really be Jam you know?) There are fare worse examples: Robert – Bob (What? Rob would be logical, but Bob?)...

Nice movie! I do a similar technique, but I am using an electric urn (30 l) so I usually go for 5-6 gallons. I have developed a "partigyle" technique using a 10 l pot for the first runnings and also for a sidemash in the oven. Might do a write-up on it, or convince my brother to help me make...

Yesterday was a busy day (SWMBO was away;)), so I bottled up my Peace Pipe Porter and my Tomahawk IPA, and made a new "partigyle" batch. I tasted the Tomahawk and it was so good, I decided to do another batch (didn't hurt that I had the hops at home, either). For the sidemash I did a smoke...

Raising the temp towards the end of fermentation is an age-old trick to allow the yeast to finish up whatever hard-eaten by-products they have left behind in the sugar feeding frenzy of the first days. It is called a "diacetyl break", and helps get rid of those buttery (or butterscotch-y)...

I use 33 cl PET bottles and they kinda half melt already when I run them in my dishwasher...

OK, admittedly this originally was not about an IPA, but the spirit of it applies: Rough translation: "Hey, Perikles, tell me at what time a Tuborg tastes best?" "-Every time!" Drawer is Storm P, and this was on all 70's Tuborg tins - nostalgia...

I guess Lager season means that the temperature is getting so that one can ferment the beer outside (balcony, outhouse etc) and get a decent result. Lager wants to be fermented a good bit lower than ale as you mention. One problem with fermenting outdoors is that the temperature can swing...

I use one like this, but AFAIK it only comes in a Celsius (Centigrade) scale: