That could have made a really disgusting mess!
The can and all are now in a garbage bag on the deck. I'll see how much more came out next time I look.
I might move to "Three Post A Day" so the scanners can't find me.
Hahahaha! oosik, that brought back some memories. We were kids and got the bright idea to bottle up a batch of Hires Root Beer from the extract. We cruised the barditches and gathered up a batch of discarded beer bottles. We cleaned and "sanitised" these bottles in a big galvanized wash tub over a campfire out in the yard. We carefully brewed up a batch, bottled and capped and then proceeded to wait and wait and wait some more for our beer to ripen. That day finally came and when we were able to sample the fruits of our labor, we were met with small prizes. Evidently, we didn't pay enough attention to cleaning those old beer bottles and would find the occasional cigarette butt or tattered beer label and a few things we couldn't identify. That Home Brew was still pretty dang good!
We would borrow the local mechanic's (blacksmith) engine coolant Hydrometer to prevent that happening and still leave some fizz. Darndest stuff I ever got into was one year when everyone had more peaches than they could use. North Texas hillbilly's know zip about making fruit brandy. I nearly got sick at just the mention of brandy for 2 years.
In the days of glass jugs, my cousin came back from a class trip with a story about one of the boys putting yeast in a jug of apple cider causing it to explode and taking out the TV it was beneath. He must have capped the jug.
I used to brew beer but don't have the time anymore and the stores have gotten a better selection of beer.
Making beer is easy if one can follow instructions. The hard part is waiting for the wort to ferment into beer and then wait for the added sugar to the beer to ferment in the bottle to form CO2.
One does have to be careful when brewing to stay within given heat ranges and to prevent the wort from boiling over. It makes a sticky mess. After all, it is hot sugar water with grain and hops.
When the wort is fermenting, it needs to be temperature controlled to keep the yeast happy. Unhappy yeast is not likely to make a good beer. There are yeast that want cool temperatures which is the yeast used for lagers. Then there are the ale yeasts that do well at warmer temperatures, say up to 80ish degrees. If the wort gets too warm, the yeast take off and can make a mess but also the taste can be off. I would let the bucket ferment in a bathtub of water and add ice if needed to control the temperature. It is not hard but one has to pay attention.
The real risk, is after fermentation is complete, and it is time to bottle the beer, a wee bit of sugar needs to be added into the beer so the yeast will produce CO2 in the bottle. Too much sugar will cause a bottle bomb, which is NOT a good thing.
Later,
Dan
Before mine turned flakey the extruded foam was.around 3/8" across and showed the marks of the jagged hole it came through. The hole must have been tiny because the foam had expanded.
