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Same question.. Did you pound them? Slice, keep whole?

I agreew with @Miraculix Fingers crossed: I haven't had a bottle bomb and my carbing/conditioning temperature is normally around 30 oC (86 F) or above. Just because of my climate. If I had the option, I would put them cooler. But I don't

Are you buying alcohol free beer and wanting to ferment the sugars that are in there? Should work if those are fermentable sugars. Fill a pet bottle half full with those. Add a little yeast, put airlock or blow off valve and you should know in a couple of days if the idea will work. Kveik Voss...

Just go for it! Find out if you like brewing before spending more money! As for bottling: it ain't too bad. Swingtops make it all a lot easier and if I feel real lazy, I bottle in 1 litre pet bottles (just don't keep them for too long and keep them out of the light)

Would be great if they come with their 4 litre size. I've just ordered their carbonation T and caps. They fit on the "normal" pet bottles. I'll be playing around with them soon

Fill very slowly with low pressure is all I can come up with ;) Hope someone else pitches in as that seems like a nice plan. Are you just going to pour from your pet bottle? Or add a tap?

Not in Southern and East Africa... Returnable glass bottles for locally produced beer. Disposable glass for imported. Cans are becoming more common. What is in plastic is things like chibuku and shake shake. Sometimes in cartons. This is non-clear beer, low alcohol. Looks a bit like a milkshake...

Double post

Yeah, I'm in the process of ordering a couple more things and tempted to get the carbonation T and 2 carbonation caps So in short: the oxebar has a bigger fitting, but they reduce size after that to "standard" pet bottle (via the tapping head)

Almost sounds like a blockage instead of a leak. Gas coming in, but not going out and building up. Not sure at what sort of pressure the pressure release valve should be working, but maybe use it to release the pressure and check your outlet

I do this in my fermentor and haven't noticed any adverse effect. I just pour wort on the trub.

Just for the heck of it, when you bottle again, use 1 pet bottle and you can follow carbonation by squeezing the bottle. I'm quite warm, and normally carbonation is done 3 days or so, but I leave them longer as some other process is still going on. There is a clear improvement in taste. I'm not...

I don't know Australian ones, but I got best results with juice that is preserved with vitamin C. All ciders come out pretty dry as the sugars are easily fermentable. Luckily I like that. If you don't then maybe aim for higher abv and mix with apple juice in the glass (or sprite) or just add...

And me ;)

How come you all know stroopwafels? I thought that was something typically Dutch

Also keep in mind that the beer that was around in the past was most likely very different from what is around now. Very hit & miss and very often low alcohol beers. Beer was drunk instead of water as the water was so contaminated due to open sewers that it was considered undrinkable...

I was going to suggest a dilution so you can use your hydrometer. Use half wort (properly mixed) and half water. Mix very well again. Check hydrometer and multiply by 2

Different colour caps, but not perse the same each time. Got a white board to keep track of what I got and what colour bottle top it has

Just brew it and taste Then if way too bitter, brew a low IBU beer and mix. Just in the glass till you get something you like. Or mix with bought lager or maybe even sprite for a bitter shandy :) (Trying to think out of the box)

I would just eat them while brewing :)