Recent content by Bartalker

Fortunately not, it only resulted in a very sticky kitchen, which was surprisingly difficult to clean. A brew partner did get burned the time when I was trying to remove a hop bag which was stuck in the ball valve with my brewing spoon at the end of a boil, using too much force which led to the...

Use your pressure cooker as a second boil kettle and put the lid on in order to get it boiling faster, to discover that the release of pressure turns the kettle into a powerful fountain of boiling hot wort & steam. Don't do that.

When you clean and find 40 bottles that have been refermenting in some corner for over 2 months and forgot about. When cleaning becomes more like moving because there’s brew stuff everywhere! When you invite friends according to how much beer needs to be drunk to make space for the kegs that...

I've been taught that you add champagne yeast in order to make sure that your priming sugar gets fermented as quickly as possible, absorbing as much oxygen which was introduced while bottling as possible. I wouldn't worry too much about bottle bombs as the champagne yeast can only eat simple...

I'm from Brussels and have lived in Ghent for 3 years. Ghent is a nice little town with cosy bars but I would rather recommend you to stay in Brussels, which is more vibrant and, I guess, has more beer bars (even though I'm certain you'll find more good beers than you can drink in both towns)...