Discussion:
Worst Homebrewing Recipe Ever
(too old to reply)
baloonon
2018-01-23 02:08:02 UTC
Permalink
Just saw this recipe on Ron Pattinson's historical beer blog recreating
a curiousity from 1918.

Wartime restrictions led the Kidd brewery to make this oddball thing you
can't really even call beer:

<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-1918-
kidd-da.html>

For 5 gallons

2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring

1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop

OG 1015
FG 1012
ABV 0.40

Attenuation 20%
Joerg
2018-01-23 21:36:38 UTC
Permalink
Post by baloonon
Just saw this recipe on Ron Pattinson's historical beer blog recreating
a curiousity from 1918.
Wartime restrictions led the Kidd brewery to make this oddball thing you
<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-1918-
kidd-da.html>
For 5 gallons
2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring
Eeuw ...
Post by baloonon
1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop
0.01oz? How can you even taste that?
Post by baloonon
OG 1015
FG 1012
ABV 0.40
^^^^^^^^

That was probably the only reason why they made it. People wanted
something, anything, to get a wee buzz.
Post by baloonon
Attenuation 20%
I have a spare 6lbs bottle of Gold malt extract sitting here plus some
left-over partial bags of Chinook, Calypso and Centennial hops in the
freezer (no idea how long open bags last in there). Got to brew
something with that soon, just not sure what.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-01-24 02:18:44 UTC
Permalink
Post by Joerg
Post by baloonon
Just saw this recipe on Ron Pattinson's historical beer blog
recreating a curiousity from 1918.
Wartime restrictions led the Kidd brewery to make this oddball
<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-1918-
kidd-da.html>
For 5 gallons
2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring
Eeuw ...
Post by baloonon
1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop
0.01oz? How can you even taste that?
Post by baloonon
OG 1015
FG 1012
ABV 0.40
^^^^^^^^
That was probably the only reason why they made it. People wanted
something, anything, to get a wee buzz.
Pattinson said that in 1918 there was a wartime rule that for every
amount of stronger beer you made you had to make something weak, I guess
to conserve grain, and suggests that this was just an extreme way of
gaming the system.

I can't imagine anyone would buy the weak stuff -- I wouldn't be
surprised if they arranged a fake shipment and just reused when brewing
a real beer, or some other shenanigans. Maybe they dumped some flavoring
in it at the pub and sold it as some kind of soft drink?
Post by Joerg
I have a spare 6lbs bottle of Gold malt extract sitting here plus some
left-over partial bags of Chinook, Calypso and Centennial hops in the
freezer (no idea how long open bags last in there). Got to brew
something with that soon, just not sure what.
Chinook, Calypso and Centennial go nicely together in an APA. I'd say
just keep it simple and make a small batch of something hoppy. Bitter
with a bit of Chinook at 60 minutes, no more than 0.5 ounce, then toss
all of the rest of the hops with 10 minutes to go and call it a day.
Pick a yeast that ferments quickly and you could turn it around in a
couple of weeks.
Joerg
2018-01-24 17:45:15 UTC
Permalink
Post by baloonon
Post by Joerg
Post by baloonon
Just saw this recipe on Ron Pattinson's historical beer blog
recreating a curiousity from 1918.
Wartime restrictions led the Kidd brewery to make this oddball
<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-1918-
kidd-da.html>
For 5 gallons
2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring
Eeuw ...
Post by baloonon
1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop
0.01oz? How can you even taste that?
Post by baloonon
OG 1015
FG 1012
ABV 0.40
^^^^^^^^
That was probably the only reason why they made it. People wanted
something, anything, to get a wee buzz.
Pattinson said that in 1918 there was a wartime rule that for every
amount of stronger beer you made you had to make something weak, I guess
to conserve grain, and suggests that this was just an extreme way of
gaming the system.
I can't imagine anyone would buy the weak stuff -- I wouldn't be
surprised if they arranged a fake shipment and just reused when brewing
a real beer, or some other shenanigans. Maybe they dumped some flavoring
in it at the pub and sold it as some kind of soft drink?
They might have given it to kids back then. I remember in Germany when I
was young we got "Malzbier", translates to malt beer. Very dark, a bit
sweet and and had next to zero in alcohol. It was officially legal to
give to kids. Probably not in the US though.

https://en.wikipedia.org/wiki/Malt_beer
Post by baloonon
Post by Joerg
I have a spare 6lbs bottle of Gold malt extract sitting here plus some
left-over partial bags of Chinook, Calypso and Centennial hops in the
freezer (no idea how long open bags last in there). Got to brew
something with that soon, just not sure what.
Chinook, Calypso and Centennial go nicely together in an APA. I'd say
just keep it simple and make a small batch of something hoppy. Bitter
with a bit of Chinook at 60 minutes, no more than 0.5 ounce, then toss
all of the rest of the hops with 10 minutes to go and call it a day.
Pick a yeast that ferments quickly and you could turn it around in a
couple of weeks.
Alright! I'll brew that up either Friday or early next week and will let
you guys know how it tastes. Hopefully the open "Hoptimus Rex" hop
pouches in the freezer are still ok. Didn't dare to open them for a
sniff, they are folded twice, stapled and stored in ziplock bags with
the air squeezed out. The Calypso was opened Dec-2017, the others Nov
and Jan.

Thanks for the hints.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-01-25 01:50:13 UTC
Permalink
Post by Joerg
Post by baloonon
Post by Joerg
Post by baloonon
Just saw this recipe on Ron Pattinson's historical beer blog
recreating a curiousity from 1918.
Wartime restrictions led the Kidd brewery to make this oddball
<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-
1918-
Post by Joerg
Post by baloonon
Post by Joerg
Post by baloonon
kidd-da.html>
For 5 gallons
2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring
Eeuw ...
Post by baloonon
1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop
0.01oz? How can you even taste that?
Post by baloonon
OG 1015
FG 1012
ABV 0.40
^^^^^^^^
That was probably the only reason why they made it. People wanted
something, anything, to get a wee buzz.
Pattinson said that in 1918 there was a wartime rule that for every
amount of stronger beer you made you had to make something weak, I guess
to conserve grain, and suggests that this was just an extreme way of
gaming the system.
I can't imagine anyone would buy the weak stuff -- I wouldn't be
surprised if they arranged a fake shipment and just reused when
brewing a real beer, or some other shenanigans. Maybe they dumped
some flavoring in it at the pub and sold it as some kind of soft
drink?
They might have given it to kids back then. I remember in Germany when I
was young we got "Malzbier", translates to malt beer. Very dark, a bit
sweet and and had next to zero in alcohol. It was officially legal to
give to kids. Probably not in the US though.
https://en.wikipedia.org/wiki/Malt_beer
There's something sold in the hispanic aisle of my grocery store called
"Malta Goya" that sounds like that. I got some once because I read that
it could be used as a solution for starter. It worked, but it's not
worth it compared to just using malt extract and water. I found the
taste pretty dreary.
Post by Joerg
Post by baloonon
Post by Joerg
I have a spare 6lbs bottle of Gold malt extract sitting here plus
some left-over partial bags of Chinook, Calypso and Centennial
hops in the
freezer (no idea how long open bags last in there). Got to brew
something with that soon, just not sure what.
Chinook, Calypso and Centennial go nicely together in an APA. I'd say
just keep it simple and make a small batch of something hoppy. Bitter
with a bit of Chinook at 60 minutes, no more than 0.5 ounce, then
toss all of the rest of the hops with 10 minutes to go and call it
a day.
Pick a yeast that ferments quickly and you could turn it around in a
couple of weeks.
Alright! I'll brew that up either Friday or early next week and will let
you guys know how it tastes. Hopefully the open "Hoptimus Rex" hop
pouches in the freezer are still ok. Didn't dare to open them for a
sniff, they are folded twice, stapled and stored in ziplock bags with
the air squeezed out. The Calypso was opened Dec-2017, the others Nov
and Jan.
I forgot that it's worth not going too crazy with the hops -- maybe 3 to
5 ounces total for that amount of extract.

I've never known hops to go bad in the freezer, they just lose some
potency. There may be a couple of varieties that get out of balance and
exhibit unwanted flavors, but I haven't experienced it.
Joerg
2018-01-25 15:27:15 UTC
Permalink
Post by baloonon
Post by Joerg
Post by baloonon
Post by Joerg
Post by baloonon
Just saw this recipe on Ron Pattinson's historical beer blog
recreating a curiousity from 1918.
Wartime restrictions led the Kidd brewery to make this oddball
<http://barclayperkins.blogspot.com/2018/01/lets-brew-wednesday-
1918-
Post by Joerg
Post by baloonon
Post by Joerg
Post by baloonon
kidd-da.html>
For 5 gallons
2 lbs glucose
0.13 lb cane sugar
0.05 lb caramel coloring
Eeuw ...
Post by baloonon
1.25 oz Fuggles hops for 30 minutes
0.01 oz Goldings dry hop
0.01oz? How can you even taste that?
Post by baloonon
OG 1015
FG 1012
ABV 0.40
^^^^^^^^
That was probably the only reason why they made it. People wanted
something, anything, to get a wee buzz.
Pattinson said that in 1918 there was a wartime rule that for every
amount of stronger beer you made you had to make something weak, I
guess
Post by Joerg
Post by baloonon
to conserve grain, and suggests that this was just an extreme way of
gaming the system.
I can't imagine anyone would buy the weak stuff -- I wouldn't be
surprised if they arranged a fake shipment and just reused when
brewing a real beer, or some other shenanigans. Maybe they dumped
some flavoring in it at the pub and sold it as some kind of soft
drink?
They might have given it to kids back then. I remember in Germany when I
was young we got "Malzbier", translates to malt beer. Very dark, a bit
sweet and and had next to zero in alcohol. It was officially legal to
give to kids. Probably not in the US though.
https://en.wikipedia.org/wiki/Malt_beer
There's something sold in the hispanic aisle of my grocery store called
"Malta Goya" that sounds like that. I got some once because I read that
it could be used as a solution for starter. It worked, but it's not
worth it compared to just using malt extract and water. I found the
taste pretty dreary.
That looks like it could be the same as the German Malzbier:

https://en.wikipedia.org/wiki/Malta_(soft_drink)

It is an acquired taste. Most German kids like it and probably most
Mexican ones as well. As an adult you then move to less sweet and
hoppier tastes.

It's probably like with root beer. Most American kids like it. I did not
grow up in America and when I first had a sip of that ... phtooei ...
blech! I still don't like it at all. Same for root beer floats and all that.
Post by baloonon
Post by Joerg
Post by baloonon
Post by Joerg
I have a spare 6lbs bottle of Gold malt extract sitting here plus
some left-over partial bags of Chinook, Calypso and Centennial
hops in the
freezer (no idea how long open bags last in there). Got to brew
something with that soon, just not sure what.
Chinook, Calypso and Centennial go nicely together in an APA. I'd say
just keep it simple and make a small batch of something hoppy. Bitter
with a bit of Chinook at 60 minutes, no more than 0.5 ounce, then
toss all of the rest of the hops with 10 minutes to go and call it
a day.
Pick a yeast that ferments quickly and you could turn it around in a
couple of weeks.
Alright! I'll brew that up either Friday or early next week and will let
you guys know how it tastes. Hopefully the open "Hoptimus Rex" hop
pouches in the freezer are still ok. Didn't dare to open them for a
sniff, they are folded twice, stapled and stored in ziplock bags with
the air squeezed out. The Calypso was opened Dec-2017, the others Nov
and Jan.
I forgot that it's worth not going too crazy with the hops -- maybe 3 to
5 ounces total for that amount of extract.
I never go above that because my wife doesn't like beers that are too
hoppy. When I brew one for myself that is different. The Pliny clone has
almost a pound of hops in five gallons. She won't touch it. Which can be
a good thing because now it's all mine 8-)
Post by baloonon
I've never known hops to go bad in the freezer, they just lose some
potency. There may be a couple of varieties that get out of balance and
exhibit unwanted flavors, but I haven't experienced it.
Well, we'll see. I'll brew it today, carried a computer downstairs for
work. The water is heating up right now. Since this beer doesn't have
any grains and just that 6lbs jug of gold extract it goes all the way to
boil first. Takes almost 2h on the two 1kW electric burners so I have
time for walking the dogs.

If it doesn't work out I am also brewing an "AAA" (autumn amber ale) in
the afternoon. Supposedly seasonal but that has become one of our staples.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-02-07 03:27:18 UTC
Permalink
Post by Joerg
Well, we'll see. I'll brew it today, carried a computer downstairs for
work. The water is heating up right now. Since this beer doesn't have
any grains and just that 6lbs jug of gold extract it goes all the way
to boil first. Takes almost 2h on the two 1kW electric burners so I
have time for walking the dogs.
If it doesn't work out I am also brewing an "AAA" (autumn amber ale)
in the afternoon. Supposedly seasonal but that has become one of our
staples.
I broke a cardinal rule and brewed while distracted. Screwed up my
calculations when I mashed and the temp was way too low, and spent a
long time getting the temp up to 150F. Must not have done a good job
mixing in the grain, because when I checked the gravity after cooling
everything down, the OG was much lower than it should have been. I also
forgot to add the sugar I was planning on adding. So I frantically
boiled up some sugar and dry malt extract, cooled it off and added it to
the fermenter to try to get the gravity up. Except I did a bad job
mixing in the extract, so I had some big lumps I had to strain out
before adding to the fermenter.

On the plus side, I had a really good starter. I went down in the
basement maybe just ten hours later and heard a loud fast tapping sound.
At first I thought I had water dripping from a leak somewhere upstairs,
but then I looked at the fermenter and saw the airlock going nuts.

I guess I'll see how it turns out. Fortunately it's just a generic IPA
and I have pretty flexible expectations for it now, so I'm not going to
be upset if it doesn't fit some narrow style guideline. A good dose of
hops covers up a multitude of brewing sins.

Just ordered up a ton of new hops and now I'm going to get a ton of
grain. The beer cupboard is getting pretty empty post-Christmas, and I
need to restock, and also get a beer ready to age for next December.
Plus it's going to be time to lay in a supply for summer....
Joerg
2018-02-07 15:49:57 UTC
Permalink
Post by baloonon
Post by Joerg
Well, we'll see. I'll brew it today, carried a computer downstairs for
work. The water is heating up right now. Since this beer doesn't have
any grains and just that 6lbs jug of gold extract it goes all the way
to boil first. Takes almost 2h on the two 1kW electric burners so I
have time for walking the dogs.
Last Thursday I transferred it to secondary, took a sip and it tasted
fine. Quite hoppy actually so I am not sure my wife will like it. There
was only 1/2oz Chinook at 60mins and then 2/3oz Centennial and 1/2oz
Calypso at 10min, for a 5-gallon batch, so that surprised me.
Post by baloonon
Post by Joerg
If it doesn't work out I am also brewing an "AAA" (autumn amber ale)
in the afternoon. Supposedly seasonal but that has become one of our
staples.
I broke a cardinal rule and brewed while distracted. Screwed up my
calculations when I mashed and the temp was way too low, and spent a
long time getting the temp up to 150F. Must not have done a good job
mixing in the grain, because when I checked the gravity after cooling
everything down, the OG was much lower than it should have been. I also
forgot to add the sugar I was planning on adding. So I frantically
boiled up some sugar and dry malt extract, cooled it off and added it to
the fermenter to try to get the gravity up. Except I did a bad job
mixing in the extract, so I had some big lumps I had to strain out
before adding to the fermenter.
Looks like several mishaps in one session. I've had the occasional
mishap and it often had the same reason, distraction. Once a UPS driver
with a large shipment of beer ingredients blew by our house and my wife
came running down to tell me. He finally returned and didn't drop 100lbs
of stuff at the wrong house. However, then I accidentally took the wrong
secondary fermenter and this one wasn't sanitized with Starsan. I didn't
notice that until the beer was pouring, walking out to wash the
syphoning pot and ... "What's secondary #2 doing out here all alone?
Dang!". That was the one I had sanitized. Initially I thought the
Session Ale tasted a bit funky but after aging a few extra weeks in the
bottles it came around.

When I brew I try to go by a checklist and tell my wife that I am not
here when the phone rings. There is also a list for bottling preparation
so things such as running out of caps mid-flight won't happen. Hopefully.
Post by baloonon
On the plus side, I had a really good starter. I went down in the
basement maybe just ten hours later and heard a loud fast tapping sound.
At first I thought I had water dripping from a leak somewhere upstairs,
but then I looked at the fermenter and saw the airlock going nuts.
I re-use US-05 a lot. When a beer is racked off I sanitize two 6-7oz
glass jars and one smaller one. The trub goes in there. The larger jars
are used for making trub bread and the small one gets dumped into the
next batch, including some of the trub below the white yeast layer to
make sure I get max "starting power". On Monday I brewed a Cream Ale in
the morning and that got going by late afternoon. The higher octane IPA
I brewed in the afternoon kicked in by bedtime. Both about 5-6h lag.
With fresh US-05 dry yeast it often takes a whole day.

The IPA has all El Dorado hops, a lot.
Post by baloonon
I guess I'll see how it turns out. Fortunately it's just a generic IPA
and I have pretty flexible expectations for it now, so I'm not going to
be upset if it doesn't fit some narrow style guideline. A good dose of
hops covers up a multitude of brewing sins.
Just ordered up a ton of new hops and now I'm going to get a ton of
grain. The beer cupboard is getting pretty empty post-Christmas, and I
need to restock, and also get a beer ready to age for next December.
Plus it's going to be time to lay in a supply for summer....
Our beer pretty much goes as I brew, like a production line. We grew up
in Germany beer where beer is considered liquid nutrition but on
weekends when friends are over it can go more quickly.

I am amazed about the patience you and others here have. I brewed a
Winter Ale that should sit for two months before opening the first
bottle. Winter is almost over now and I am itching to get in there after
just three weeks.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-02-11 21:10:16 UTC
Permalink
Post by Joerg
I am amazed about the patience you and others here have. I brewed a
Winter Ale that should sit for two months before opening the first
bottle. Winter is almost over now and I am itching to get in there after
just three weeks.
It helps that my kids are too young to drink and my wife and friends
mostly drink wine. I suppose I should make wine just to be equitable,
but I've always wondered whether homemade wine matches homemade beer in
quality -- I'd think it would be hard to get top quality grape juice,
but I haven't really investigated.

I just got an old ale into the fermenter, and the brew went vastly more
straightforward than the last time around. I'll drink a bit of it when
it's bottled, but that should be in about a month, and by that point it
will hopefully be warming up and I'll be more in the mood for lighter
stuff.

By the way, if you're interested in a faster brewing, you might want to
check out this series:

http://brulosophy.com/projects/short-shoddy/

For the most part, taste tests go well.
Joerg
2018-02-12 15:25:16 UTC
Permalink
Post by baloonon
Post by Joerg
I am amazed about the patience you and others here have. I brewed a
Winter Ale that should sit for two months before opening the first
bottle. Winter is almost over now and I am itching to get in there
after
Post by Joerg
just three weeks.
It helps that my kids are too young to drink and my wife and friends
mostly drink wine. I suppose I should make wine just to be equitable,
but I've always wondered whether homemade wine matches homemade beer in
quality -- I'd think it would be hard to get top quality grape juice,
but I haven't really investigated.
I just got an old ale into the fermenter, and the brew went vastly more
straightforward than the last time around. I'll drink a bit of it when
it's bottled, but that should be in about a month, and by that point it
will hopefully be warming up and I'll be more in the mood for lighter
stuff.
By the way, if you're interested in a faster brewing, you might want to
http://brulosophy.com/projects/short-shoddy/
For the most part, taste tests go well.
Remarkably short mash and brew times:

http://brulosophy.com/2018/01/18/short-shoddy-american-ipa/

I don't use kegs though, it all goes into bottles. Unfortunately the US
12oz bottles are mostly wimpy in their glass thickness and sometimes
blow. I prefer Grolsch and the German 500ml but some Mexican bottles
like Modelo Negra seem to hold up well also.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-02-15 02:23:01 UTC
Permalink
Post by Joerg
I don't use kegs though, it all goes into bottles. Unfortunately the US
12oz bottles are mostly wimpy in their glass thickness and sometimes
blow. I prefer Grolsch and the German 500ml but some Mexican bottles
like Modelo Negra seem to hold up well also.
I've noticed that US brewers that have bottles imprinted with their own
logos or other branding tend to use better quality glass than some of the
generic bottles. I don't know if that's because they are willing to shell
out for better bottles, or if the logos require thicker glass. The
stubbies like Sierra Nevada and others use seem to be a bit thicker too,
but I'm open to it being an illusion related to the shorter neck.

It seems to me that higher end Belgian and British brewers have the best
bottles of all, with a significant difference in heft per volume, although
I wouldn't be surprised if the cheap stuff is packaged in cheap glass just
like in the US.
Joerg
2018-02-15 15:52:44 UTC
Permalink
Post by baloonon
Post by Joerg
I don't use kegs though, it all goes into bottles. Unfortunately the US
12oz bottles are mostly wimpy in their glass thickness and sometimes
blow. I prefer Grolsch and the German 500ml but some Mexican bottles
like Modelo Negra seem to hold up well also.
I've noticed that US brewers that have bottles imprinted with their own
logos or other branding tend to use better quality glass than some of the
generic bottles. I don't know if that's because they are willing to shell
out for better bottles, or if the logos require thicker glass.
My experience with that is very mixed. For example, IME Kona bottles
which have Aloha and all kinds of stuff embossed in the glass are rather
weak. So I tend not to use them much anymore, certainly not for big beers.
Post by baloonon
... The
stubbies like Sierra Nevada and others use seem to be a bit thicker too,
but I'm open to it being an illusion related to the shorter neck.
It seems to me that higher end Belgian and British brewers have the best
bottles of all, with a significant difference in heft per volume, although
I wouldn't be surprised if the cheap stuff is packaged in cheap glass just
like in the US.
My best experiences are with Dutch bottles (Grolsch), Belgian (Duvel)
and German 500ml bottles. The German bottles are standardized and used
by the vast majority of their breweries with some exceptions. I think
that has to do with the fact that bottles carry a high deposit and are
returned, washed, sterilized and refilled. Over there when you buy a
crate the bottles are quite scratched on the outside from all the
machine handling and transport. When they sell into the US the bottles
are all new which is nice, but expensive.

What also holds up well are US 22oz bottles and many 750ml bottles.
Unfortunately that's often too much beer for me and my wife. Almost like
a growler where you are forced to drink the same beer all night. Also, I
like the dark and heavy stuff while she like lighter beer so we often
drink different kinds.
--
Regards, Joerg

http://www.analogconsultants.com/
baloonon
2018-02-16 02:09:30 UTC
Permalink
Post by Joerg
What also holds up well are US 22oz bottles and many 750ml bottles.
Unfortunately that's often too much beer for me and my wife. Almost
like a growler where you are forced to drink the same beer all night.
Also, I like the dark and heavy stuff while she like lighter beer so
we often drink different kinds.
I'm a little worried that cans will be the wave of the future. I realize
they make sense for brewers and retailers, since there's much less
breakage, they're lighter, and they're more compact, but they're no good
for homebrewers.

Interestingly, even some soft drinks can still be found in bottles, so I
guess the economic pressures of glass vs. aluminum aren't so strong that
glass is completely outclassed.
Joerg
2018-02-16 17:15:21 UTC
Permalink
Post by baloonon
Post by Joerg
What also holds up well are US 22oz bottles and many 750ml bottles.
Unfortunately that's often too much beer for me and my wife. Almost
like a growler where you are forced to drink the same beer all night.
Also, I like the dark and heavy stuff while she like lighter beer so
we often drink different kinds.
I'm a little worried that cans will be the wave of the future. I realize
they make sense for brewers and retailers, since there's much less
breakage, they're lighter, and they're more compact, but they're no good
for homebrewers.
Even brewpubs like my main go-to place now invest in expensive canning
equipment:

Loading Image...

(Their FATRAC IPA supports the local montain biking organization)
Post by baloonon
Interestingly, even some soft drinks can still be found in bottles, so I
guess the economic pressures of glass vs. aluminum aren't so strong that
glass is completely outclassed.
It doesn't necessarily have to be glass for beer as long as the bottle
is sufficiently pressure-proof. Coke will likely always be sold in those
huge family-size plastic bottles which must be quite sturdy. Though I
don't know for sure because we don't drink that stuff.

My favorite are Grolsch bottles of which I have almost five crates. They
should last me forever since the rubbers can easily be purchased or, in
the very unlikely event that they should become unobtanium, made.
--
Regards, Joerg

http://www.analogconsultants.com/
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