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Boonie wrote: My mother would be shocked to hear you say that rwh . I was raised the old fashioned way, you know, Dinner at the table, no TV , excusing to leave the table, no scooping food, please and thankyou, wipe your mouth before drinking with a Cloth Napkin.

**The above paragraph was sponsored by Mrs Mum Boonie.

Cheers

Boonie

Ah, now we understand. With that training you have acquired all the social skills and the etiquette required to one day be a.......BANK MANAGER !!!!!!

For those in search of glasses who are bold, low on funds, or like a diverse collection you can always "requisition," "acquire," or "liberate" one or two at a time when you're at the bar. Not that I'm advocating theft... oh, I mean, um, requisitioning.... but it is an option! A few years back while I was in school a friend and I built up a nice selection of glasses this way!

bellboys backyard brew wrote:

drsmurto wrote:

Might be good if you could let us know the name of this place that cant/doesnt clean glasses properly. I certainly wont be going there......

That the biggest loads of bollocks i have heard in a long time. There is very little that cant be cleaned out of a beer glass (assuming you use it for drinking fluids and even then i reckon i could clean it properly).

Rant over.

Apologies Doctor, I wasn't suggesting it was gospel, A friend who's worked in a pub pouring thousands of litres of beer told me, so I thought I'd put it out there to see what the consensus/science of it was. Not being a milk/beer scientist I can't really comment. (although apparently beer is more nutritious for you than milk) I'll pass your constructive comments in relation to bollocks on to him though.

Yer, probably couldve been more subtle than that, obviously in one of my moods that day no doubt caused by my boss. Sorry if i was too abrupt.

What i meant to say that combining milk with alcohol in a glass doesnt cause a chemical reaction rendering the glass useless, it will probably curdle the milk but that is still easy to clean. In fact, i would think very little cant be cleaned with the addition of very hot water.

FWIW, i an neither a milk nor a beer scientist altho i would give my left aggot to be the latter.

drsmurto wrote:FWIW, i an neither a milk nor a beer scientist altho i would give my left aggot to be the latter.

Then you will be pleased to know that you only have to give up 4-5 years of your life at uni

I asked to buy some of those oxford pint glasses from a pub i went to, and becuase they many bars have gone technological and use barcodes and scanners to quicken the ordering of beers, he said he had nothing to scan the cost of the pint glasses against, so he just gave them to me.. I offered to pay, he said take them... no rules were broken.

By the way, you dont get the greatest head from beers when you pour them into polycarbonate glasses.... but they are good for picnics.

Kev, i dont think its the time he's worried about.... its the cost.... 11000 for a one year brewing course at ECU... what a joke... but very tempting none the less....

warra48 wrote: Ah, now we understand. With that training you have acquired all the social skills and the etiquette required to one day be a.......BANK MANAGER !!!!!!

When I was growing up in the 80's, Bank Managers were revered, obviously not now

Cheers

Boonie

PS warra48, I thought that was very clever.

...in the 70's they were feared!

I drink milo out of my pint glass all the time... holds a perfect head every time, fuckin' wives tales.

Carb drops are shite, every time i've used them i get either under carbonated beer or over carbonated beer. Generally it all goes weird after the 4th week in the bottle mark. The head carb drops produce is never tight, but rather large, ugly looking hexagon bubbles that don't last long and resemble the bubbles from dishwashing liquid. I've gone onto all malt/extract and back to dextrose and seem to be getting better head retention with finer bubbles and my beers never become over carbonated or go flat when i put them in the fridge.

prime your beer with malt extract... you'll get really fine bubbles and an amazing head that lasts... its worked every time so far...

I tend to think crystal malt might also have an effect. (tho i really want to try bulk priming and malt priming next) My latest brew (first time i've used crystal malt and cold conditioned) has an awesome head on it in comparison to my earlier brews where i've used the same priming technique.

gremlin wrote:I drink milo out of my pint glass all the time... holds a perfect head every time, fuckin' wives tales.

You get a perfect head on your milo?

gremlin wrote:I tend to think crystal malt might also have an effect. (tho i really want to try bulk priming and malt priming next) My latest brew (first time i've used crystal malt and cold conditioned) has an awesome head on it in comparison to my earlier brews where i've used the same priming technique.

G'day gremlin....you need readily convertable sugars to provide sufficient bottle carbonation when you add sugar to carbonate the beer (natural carbonation) rather than keggers who pump CO2 into their beer (force carbonation). A good carbonator is dextrose since it's a simple sugar that the yeast will happily convert and add CO2 to your beer when they do. It's neutral and does the job - if it's flavour you want, then you need to use sugars that don't completely convert and leave maltose and other sugar compounds behind in the beer that we detect as flavour and body contributors - eg malt extract.

Crystal malt isn't the best for carbonating beer - it has dextrins that are relatively harder to ferment compared to sucrose and dextrose. Sure it adds nice flavour to the beer and the additional proteins present will help create and keep head formation in the foam, but it's not a good candidate for carbonating your beer. So, if you want to gas up the beer, bulk prime with dextrose (from memory I used to use 180g for a 23L batch to get a mild level of carbonation - you can tweak up or down from there, depending on the beer style and your preferences); if you want to gas up the beer and add some malty flavour, use dry or liquid malt extract instead and use the crystal when you make the wort on brewday.

Cheers,
TL

... no i'm not priming with crystal.... just noticed my beer has a much nicer head since i've been using it as an ingredient...

No probs - sorry abt the confusion on my part...
Crystal does add flavour and colour to the beer and eventually you'll look at and explore with other grains instead of Crystal malt, such as Carapils, Caramunich, Carared, Caraamber along with other kilned and roasted grains etc to add even more complexity to the beer's flavour profile.

Cheers,
TL

Dr Smurto seems to have a great need to blame the beer rather than the glass, just a couple of points on that.
First of all, you won't make a good beer out of a bad one by using different glasses/drinking vessels, but you will make a bad beer out of a good one by using the wrong type of drinking vessel, if you care to argue that I would question why we don't all drink from the old crushable plastic cups they used to serve beer at certain venues in days gone by.
I have, and I have no doubt all beer drinkers at some stage have poured or been served several beers from the same tap, bottle etc with different results in each glass, in the old days when you could get your glass refilled rather than have a new glass every beer, people would even buy out of turn to ensure they got the same glass back, all poured from the same keg, some glasses will not hold a head properly.
I subscribe to the theory that glasses that are new and have no scratches or normal wear from washing etc are less likely to hold a good head than one that has done a bit of work and developed some wear and tear which will remove the shine from inside it. This can be compared to the fat/oil which we all know will cause a beer to go flat, why? well I'm not a Doctor or scientist, but I believe it lines the glass and eliminates any scratches or imperfections in the glass, causing it to stop "working". If any of you much more clever blokes than me have a better answer to that I would be happy to hear it and stand corrected.
Now back to Dr Smurto and his theory, certainly don't discount the fact that the beer may have problems that needs to be adressed, but certainly don't ignore the glasses either.
As I have posted before, I use a bit of emery paper to take the shine off of a section of the bottom inside the glass, I rinse in clean water after use and store in the fridge, most times I have no issues with head retention.
One other point, I now use all malt rather than brew enhancers, but I had no trouble with head retention using the brew enhancers either.
At the end of the day, do anything that makes your beer more pleasant to drink whether it is condoned by other home brewers or not, remember.......some people even like VB!

I'm going to go really OT here and ask for some paragraphs.

Big time, that was hard to read.

And is it just me or does the 2nd sentence back up what i have been saying all along?

The first thing to do is make GOOD beer......... Couldnt have said it better myself!

I'm glad you have discovered a way of getting great head on your beer. Scratching the bottom of a perfectly good glass isnt what i feel the need to do but if it works for you, jobs done.

A few pics of this legendary glass wouldnt go astray.......

Isn't that what they do to the Headmaster range of beer glasses?....have a roughed up bottom of the glass to provide additional nucleation points for the CO2 in the beer?

Cheers,
TL

Have been racking my brain to remember the name of those glasses, nice one TL, yes it's "headmaster"!!! They have cross hatching etched into the bottom of the glass for the bubbles to grow from.