I had two Dead Ringers yesterday. They were both from the same batch of beer. Triple rinsed both bottles with the jet washer. One was sparkling clean. The other had a very thin layer of yeast stuck to the bottom. I’ve noticed this before but then it was with different styles. Thought I just didn’t rinse some very well. Seems like there may be quality differences with the molds used to form bottles.
There were no Dead Ringers to go with the supper. Would have been appropriate though. My introduction to IPAs was a New Belgium Ranger with steak at a local restaurant.
Very good back up plan… I myself, well, relegated to balognia sandwiches… I am awaiting some brews to come of age… almost brisket time! Labor Day W/E!! Sneezles61
I had the beers while I was looking over the first time procedure for reverse searing the steak using the oven and stove top. No grill. Had no wines in the cupboard to go with the steak.
The reason for my post was the problem encountered with some bottles not rinsing clean. The supper plate was an after thought. You guys just can’t comprehend/see anything beyond a good steak.
Guilty, very very guilty, sorry for furthering the derail. Just call me Pavlov’s dog with steak being my bell, I been salivating since I saw that picture.
I keep a small container of PBW by the kitchen sink.
After pouring a beer, I would rinse the bottle, and add small amount of PBW to the bottle with a knife.
Fill about quarter-full the hottest tap-water I can get, shake it a couple times, and let soak.
Rinse several times before bed, or more likely, the next morning.
That steak looks great. Breakfast time and I’m thinking of grilling. Oh, we were talking about bottles. How about a bottle brush? One step, B brite or PBW are helpful. I think B brite might be the least expensive.
I now inspect each bottle after triple rinsing. Keep a 5 gallon bucket of weak PBW solution along side the sink. When it’s full a bottle brush on a battery powered drill.
I’ve been watching the kegging posts. No room for a large keezer though.
Kegging can augment not limit your choices. I keg about 75% of the time now. I still bottle hefeweizens and saisons. Easier to pass out to friends and styles that I believe do well in bottles.
So…you could still keep a variety of beers on hand without a ginormous keezer.