Nobbynormal
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I don’t know if there’s such a thing as ‘home brewers hand’ but I think I’ve got it after doing up 40 plastic bottle tops.
Compensation!
- Thread starter Nobbynormal
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Getting old is a bitch, I recently bought one of those jar openers as the machine at the beetroot plant has obviously been set to the "screw the feckers on as hard as you can" setting.
Nobbynormal
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I just have a blister on my palm but as for jars getting tighter ? I don’t know how elderly people get on. People used to ask me to open jars but now I also struggle at 50 ish ish ish years old.
Beetroot is good but I’m more a gherkin man myself.
Beetroot is good but I’m more a gherkin man myself.
Not that old really, just feels like it after doing manual labor sometimes. Desk job has made me soft.
Putting some effort in with jars, screwdrivers, spanners, bottles, it's not normal for weak hands.aunsure....
I got one of these it fits anything from a small bottle cap to a lid much bigger than a jam jar lid - £2.99 from the Range store.
MyQul
Chairman of the Bored
I got one of these it fits anything from a small bottle cap to a lid much bigger than a jam jar lid - £2.99 from the Range store.
So thats what one of those is.
MyQul
Chairman of the Bored
For anyone who hasnt worked out why, the reason why jars can be so hard to open is not because theyve been screwed on really tight but because of a vacuum.
I often either store yeast in the fridge in a jar or use a jar to make a small starter in if Im going to step it up. To sanise the jar I usually boil the empty jar for 15 mins. Whilst its cooling down I screw the lid on lightly to stop any airborne 'stuff' getting in my freshly sanised jar. Once the jar is cooled down the lid can be quite hard to unscrew because the a vacuum has formed (Im guessing the air inside has cooled down, and contracted to form this vacuum
To get lids off all you need to do is 'break' (not sure of the correct terminology) the vaccuum. You can do this by either sliding a butter knife between the lip of the lid and the jar then levering up the lid a bit to 'let air in and the vacuum out' or just get a sharp knife and pucture the lid. Im guessing, in a similar way to my boiled starter jars, heat is involved in the 'jarring' process that creates this vacuum when the jar cools down.
I often either store yeast in the fridge in a jar or use a jar to make a small starter in if Im going to step it up. To sanise the jar I usually boil the empty jar for 15 mins. Whilst its cooling down I screw the lid on lightly to stop any airborne 'stuff' getting in my freshly sanised jar. Once the jar is cooled down the lid can be quite hard to unscrew because the a vacuum has formed (Im guessing the air inside has cooled down, and contracted to form this vacuum
To get lids off all you need to do is 'break' (not sure of the correct terminology) the vaccuum. You can do this by either sliding a butter knife between the lip of the lid and the jar then levering up the lid a bit to 'let air in and the vacuum out' or just get a sharp knife and pucture the lid. Im guessing, in a similar way to my boiled starter jars, heat is involved in the 'jarring' process that creates this vacuum when the jar cools down.
Bunch of pansies....
It looks like some sort of ancient torture device.
I knew about the vaccum i haven't tried your first suggestion I have used the second but if you are keeping what is in the jar for a long period you don't want a hole in the lid I guess you could put some tape over it but for £3 the opener will do for me.
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