sprucebranch at gmail.com
Sun Jun 22 15:41:20 PDT 2008
Yeah...had an experiment like that in High School, so I'm used to the
idea....I keep a good eye on it...
My High School thing was trying to create a simple yeast product.
On Sun, Jun 22, 2008 at 9:03 AM, Nick Sasso <grizly at mindspring.com> wrote:
> -----Original Message-----
> < < < < < TRIM SOME OF THIS STUFF > > > >
> As far as uncorking causing problems, wouldn't half-untwisting a cap
> minimize the problems? Just enough for co2 to get out....then re-twist.
> Obviously, it's not as rigorous as a lab would require, but it might
> work...and, again, a batch it didn't work on might be detectable by
> flavor... > > > >> > >
> Should not be too much risk of allowing infrections in, it the bottle and
> cap were sanitized at the outset. The challenge will be avoiding ruptures
> at the outset of primary fermentation. If you are there when it starts up,
> you can be fine. If you get one of those bathces that kicks into high gear
> while you're in bed, and goes like a runaway train, then you could get a
> bottle bomb before you are able to release the pressure. Not saying it's a
> dead level guarantee, but is a risk of some sort.
> pecem et bonum,
> niccolo difrancesco
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Ian of Oertha
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