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I only have one size of caps, and I dunno what they are. They fit 33 and 50cl bottles though. Will have a look at my capper to see if I can switch the metal plates.

Hi, I'm just curious about peoples occupations - well actually about the nature of the occupations. I have a feeling that most people who bother to brew their own beer would have a technical background - be it science, engineering, computing etc. Me - I'm a Software Engineer, have been for 7...

For some reason last night I thought of a question I simply HAD to know the answer to. Is there such a thing as Coors non-light? I mean regular full fat, high alcohol Coors? All we have over here in Ireland and the UK (at least that I've noticed, not that I've looked hard) is Coors Light...

us folk in Europe would like to know what an aggie is....?

I cap heineken, hoegaarden, bud, coors, tiger, carlsberg, kopperberg,erdinger,bulmers and many more with a wing capper, all without problems. I live in Ireland, so maybe the bottles and caps are a different size and match than you are experiencing. Ken

thanks all

i don't mean to be rude, but i don't see how that even comes close to answering my question....:)

Hi, how come it's ok to have beer in a bottle sitting on yeast for long periods of time, yet if it sits on it for too long in a primary, it develops off tastes?? cheers ken

i'd say it tastes rough cos its young. give it a couple of weeks, you'll be fine!

you could leave it to stop fermenting and go flat again and then prime as normal

over here in europe most of the kits we get are already hopped, just add water (and sugar/dme) type kits.

The porterhouse, covent garden. the beer is brewed in dublin in one of the pubs. also have hundreds of different bottled beers. *disclaimer* i've not been here, only to the ones in dublin, where it originated.

200 gms is about what i use.... maybe it hadn't finished fermenting?? i never used finings though, so i dunno if that has an impact. release the pressure a bit. k

hi titch, theres nothing wrong with what you're doing - i've done a ferment in my pressure keg before, racked it to a fermenter for secondary and then back to the keg. you'll only be able to tell if it has fermented, if theres a ring of gunk all around the inside of the barrel, higher than the...

for what it's worth, i've only ever followed the instructions on the tin, and have never had any problems (about to bottle batch 7 tonight). i don't know what boiling it can do extra for you - the stuff in the can is already sterile. also, i've used kits from coopers, muntons, brewferm...

personally not a huge fan of that bar - i find it too touristy :cool:, but i guess if you're a tourist then it's perfect! but theres some obscene number of pubs in dublin - theres some statistic like you could go drinking every day in a different pub and not revisit any bar for 3 years. i dunno...

if you're doing a single ferment in the king keg, you don't need priming sugar, the fermentation co2 will provide plenty of co2. priming sugar is added to more-or-less flat beer to give you some CO2. you can release the pressure in the keg somewhat by pulling on the brown rubber band around the...

if it makes you feel any worse, I will be heading away travelling in jan for up to 12 months, and will be imbibing the local beverages of singapore, malaysia, thailand, cambodia, laos, vietnam, china, Oz, Fiji and NZ. I will try to post a report here if i remember! :)

how about the plastic fermenters - can they get light struck?? i dont have any glass ones yet cos i don;t think theres a hb shop in ireland that sell them and getting them shipped frm the uk would cost $$$$$$$$$$ and they could break.... cheers k

I think i prefer the alternative version : I'm not a pleasant fuc.ker, I'm the pleasant fuc.kers son, And I'm only fuc.kin' pleasant, till the pleasant fuc.ker comes.