m II wrote:
Many times the lack of temperature control makes it bitter. Brewing
too fast changes the flavour.

Natural carbonation happening on the bottle can be dangerous as in the
old days when glass bottles exploded.


Croisan (sp?) brewing is a touchy process. It's still practiced by some
commercial and home brewers today. In yesteryear, more of the home brewing
explosions were a result of the bottles used by home brewers than by the
actual process though. It does create an increase in pressure as the
secondary fermentation takes place, and good bottles are a must, or things
can go bust.

--

-Mike-