Recent content by crisparmour

I have used 5l bottles for conditioning/dry hopping but I wouldn't chance it without an airlock. Unlike the PET pop bottles I don't think the collapsible bottles are pressure rated. If you don't have airlocks, at the very least check the bottles once or twice a day and loosen the tops to blow...

Just a light smear on the seal and I have got right down to the bottom of the barrel and still there's gas pushing my beer out. There can only be two or three pints left in there now and if I open the tap too much I still get a huge gassy head. Primed it once and no extra gas. Works fine for me.

i popped into the Asda "Supercentre" near Sport City in Manchester today and left with two bottles at £5.70 apiece. Thanks for the info.

A pint or even a 33cl bottle a day does for me as a rule. I'm not one who can't stop once they start. Sometimes I skip a day - to prove to myself I still can - and every other weekend or so I get out for a pint - or five - with my mates. I make that 9 on average. Oops, I just remembered, I...

Seems a dear and inefficient way to get your yeast, though. How many viable yeast in a pint of draught ale, compared to a bottle of ale which you can actually drink and retain the residue...

I'm going to have to carry a little sample jar around with me for that elusive Bateman's...

I split my Wherry into four plastic 5l water bottles with airlocks. I dry-hopped three of them. I want to leave them another week or two in the bottle before passing them around but I've sampled a couple of bottles and the one with Cascade hops tastes especially nice...

Do you mean you go home from the pub with a sample of real ale and cultivate the yeast from that?

I'm listening to my nine-year-old Offspring playing the Beatles back catalogue on his electric guitar.

There was an advertising campaign for "low carbohydrate beer" some years ago. While the implication was that low carb = low calorie, this is often far from the case. Alcohol is just as calorific as carbohydrate so it doesn't matter if your fermentables are all fermented or not. You'll get fat on...

:lol:

I think the way to deal with this is to brew a glut of beer so that you can leave it to do its thing instead of itching to sample each brew as soon as the bubbles stop rising...

You'll need to leave it a week or so at room temperature to get a bit of pressure up. I'd leave it longer still. If there is a leak on the seal in the lid, vaseline really can make a difference. I re-primed my Norfolk Nog when it went flat after only a few pints. I put petroleum jelly on the...

The only way air can get in is if the pressure drops. As you draw beer off the remaining gas in the void, sorry, the ullage, will drop in pressure until it equals atmospheric pressure. When it does, the remaining beer will only leave the barrel if replaced with air. If you try to serve the beer...

My LHBS [the Thrifty Shopper, yay!] occasionally has near-date or out-of-date kits on the counter heavily discounted. I picked up two kits - Brupaks Scammonden Dark, two-can kits retailing well over twenty quid apiece - for a tenner each. No sign of any spoiling and the first is ready for...