Yes, with the dimples in the bottom to collect sediment. I use extra value water.

I used those bottles to actually brew my ginger beer in. They become very firm during brewing.


Oh, one of the funniest things I have ever done was opening one of them, very, verrrrry slowly, hoping it wouldn't just explode. Finally the lid was free (I was doing this in the bath, expecting some kind of mess). Nothing. I could hear a slight sparkling, leant over to smell the drink and in a completely vertical fountain of ginger beer about a third of the bottle shot into my face. I was laughing too hard to care. I have no idea what caused that delay, though. It was like something out of a sitcom.

FUN FACT! Crabbies is made less than 2 miles from my house.

I was looking at the relative expensive bottle that you cap, but that put me off

Friend of mine has just got a pressure keg and really likes it. He says it much improves the flavor. My IPA is coming along really well, too.

I have some of that Crabbie's stuff which is OK although it's probably made in a factory with ethanol and e-number flavours instead of brewing

Are they allowed to put that it's brewed for eight weeks on their website, if that's the case?

See also, kopperberg pear cider from Ikea. Oh dear, that stuff is drinkable.

I was guessing. I do like it though, even if it's a bit alco-pop-y. hi5 to Kovacs on the preparation method.
See also, kopperberg pear cider from Ikea. Oh dear, that stuff is drinkable.

I use a Keg, what IPA did you do Mali?

So now you've mentioned it I might try ginger beer, since it's nicer than normal beer. I have some of that Crabbie's stuff which is OK although it's probably made in a factory with ethanol and e-number flavours instead of brewing, so yes, maybe this is the way forward.

I might give that a dabble..

You should actually star in your own sitcom

I had a beer expert check out my beer, and the advice was to throw it on the garden and start again with new yeast

So now you've mentioned it I might try ginger beer, since it's nicer than normal beer. I have some of that Crabbie's stuff which is OK although it's probably made in a factory with ethanol and e-number flavours instead of brewing, so yes, maybe this is the way forward.

FUN FACT! Crabbies is hippy piss.

See also, kopperberg pear cider from Ikea. Oh dear, that stuff is drinkable.

Kopparberg is so very nice with ice and lime. You should see my little collection of Swedish and Lithuanian ciders.

EDIT: Word is; there's no bubbling action yet, but it has only been 13 hours. Worried.

Uh-oh. That's what happened to mine.

MrsA reports a 'slight soft gurgling'.

Do want. And thanks for the tip on fizzyness

Your main problem is that you are in Sweden. If you come back to the UK though, be bringing plenty of Salmiak (saltlakkris) (or whatever it is in Swedish) back with you, please. Especially the little diamond ones.

30£ would buy a flight, come to the cottage!

7% Kopparberg and salmiak-kossu for me pls.

30£ would buy a flight, come to the cottage!

7% Kopparberg and salmiak-kossu for me pls.

Beer explosion occured at some point yesterday. Kitchen stinks and floor is sticky. Reports indicate a rearguard action being fought, possiblity that 95% of remainder currently corralled with small pockets of resistance.

Beer explosion occured at some point yesterday. Kitchen stinks and floor is sticky. Reports indicate a rearguard action being fought, possiblity that 95% of remainder currently corralled with small pockets of resistance.

What exploded, the current brewing batch, or an older bottle>?