Well, in that case I don't recommend pumpkin beers, or IC Light. especially not the latter. I also don't recommend Steel Reserve.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
You can't say it. BTW: +1 on the pumpkin beer. Keep those spices for pumpkin pie. I love that stuff!!It's not like we're going to run out of pumpkin pie spices, those things go a long way!
I was so right.
It strikes me as absurdly simple how easy it would be with a few minor modifications to turn a BG into a CPBF. A stopper drilled with a hole adequately large enough to fill the BG post and a smaller hole to let Co2 out slowly (and under pressure) while you fill. Perhaps put your finger over relief hole to get it started under pressure.
I agree, it would be absurdly easy. My question is, why? It gives great results, and as Gordon said, it works exactly as promised.
Domestic Champagne bottles use standard crown caps.
Imported Champagne Bottles use the Euro cap.
For corking, if you don't want to bust out the cork but still want the cage and the works - look at using the plastic hammer in corks.
Someone mentioned to me one method is to get friendly with a local bar/brewery. They might buy the recipe and brew/sell it and give me a cut of the profits. Any word on that? e.