Baking (was: SC - My Profile)

[Par Leijonhufvud]

One of the modern tricks I find very handy is to use the little water 
airlocks you buy from brewing suppliers for about $1 in a sealed barrel 
for my primary fermentation. THis stops bubbling when fermentation is 
more or less complete. When bottling, half tsp of sugar/malt/honey will 
provide enough to thoroughly carbonate a 750 ml bottle (pint and a bit) 
of whatever without exploding it.

The airlock also reduces the risk of something getting into your brew and 
turning it into something horrible, even if it takes you six months after 
fermentation has finished to get around to bottling. (I have tested this, 
purely of course for academic purposes ;)

Charles Ragnar
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