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-MIKE-

On 11/24/11 11:57 AM, zzzzzzzzzz wrote:
On Thu, 24 Nov 2011 07:41:25 -0500, "Mike Marlow"
wrote:

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.

An uncle used to brew root beer in his basement. Evedently, one time he got a
little carried away with the "secondary" fermentation and he had a chain
reaction of bottles exploding. After cleaning up that mess, he always stored
the bottled brew in garbage cans.

I have a home brew kit ready to go, but I have to wait until I have a
couple months of cold weather so I have somewhere cool to store the
bucket while it ferments.

--

-MIKE-

"Playing is not something I do at night, it's my function in life"
--Elvin Jones (1927-2004)
--
http://mikedrums.com

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