John Yamamoto-Wilson wrote:
> Declan Murphy wrote:
> 
>>As a veteran homebrewing failure, I can vouch that its not so
>>much the explosions compared to the exploding bottles that
>>poses the problem.
> 
> Ah, I see what you mean. I haven't brewed beer for many years, but I was
> surprised to see "Screw the caps on tightly" in the intructions on one
> website (http://eartheasy.com/eat_homebrew.htm). Another website
> specifically says, "Don't use twist-off because these won't work properly"
> (http://www.doublesprings.com/BasicHomeBrewiing.html).

I ended up buying strong 1 litre bottles with the Grolsch style hinged 
caps. Unless I'm trying to make a nice strong 8% plus alcohol content 
brew, I don't have any explosions except in summer.

> But I was making typical English brown beer (what we call "bitter"). Lager
> beer is probably a different story.

Ales are a bit easier than lagers, and stouts and porter the easiest of 
the lot. Problem is I prefer the heavier brews in winter, and the lagers 
and weiss in the summer.

>>even better if you can keep it b/w 11 and 17 for about 15.
> 
> I can't remember the exact details offhand. My figures came from an online
> recipe. And I think the process may be different depending on the type of
> beer. I was living in a place where there was a pottery kiln, and if I timed
> my brewing to coincide with the potter firing her kiln I generally got very
> good beer. That was quite a high temperature over a shorter period of time,
> but the online recipes - and your recommendation - all suggest a lower
> temperature for a longer time is better.
> 
> That didn't usually work so well for me, but maybe that's because of the
> type of beer?

For the british style ales room temperature (or what would be room 
temperature if in soggyland) is usually best. Porter in particular.

For some reason, she who owns the remote remains skeptical that brewing 
your own beer saves any money.


-- 
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