ParanetOnline
The Dresden Files => DF Spoilers => Topic started by: SerScot on June 11, 2018, 09:53:57 PM
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How is everyone in the Dresden files able to pop the caps off beer bottles with just their thumbs? That’s not something just anyone can do if they lack superhuman strength. Does JB just not understand this or are all the beer bottles like “Grolsch”?
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Well, most of the people drinking Mac's beer *are* super powered. Billy and Thomas are both qualified. Harry and Murphy aren't, but he's a Starborn, and she's Irish
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How is everyone in the Dresden files able to pop the caps off beer bottles with just their thumbs? That’s not something just anyone can do if they lack superhuman strength. Does JB just not understand this or are all the beer bottles like “Grolsch”?
Jim has stated before he never used to drink alcohol. In fact, in VA he mentioned he didn't have his first drink till he was 44. Also, in Skin Game they need the might of Mjolnir to open some of Mac's brews.
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How is everyone in the Dresden files able to pop the caps off beer bottles with just their thumbs? That’s not something just anyone can do if they lack superhuman strength. Does JB just not understand this or are all the beer bottles like “Grolsch”?
I thought only Mac himself did that? I know harry and Michael have used bottle-openers.
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I don't know how anyone does that without mangling their thumbs. If you wear a ring made of something not too soft you can use that once you get the hang of it though.
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I don't know how anyone does that without mangling their thumbs. If you wear a ring made of something not too soft you can use that once you get the hang of it though.
A tough enough callous on your thumb would protect it from the metal fine, and past that it just takes a certain amount of finger strength and a bit of a leverage trick.
OR, since Mac does his own bottling he might just be using bottles and a press that do not latch them on as strongly as commercial bottles.
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My brother-in-law, Champion Beer Drinker (literally; he has a trophy) is able to do it. I think the trick is to twist the bottle, not your hand.
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Mac wouldn't use modern caps I don't think. I think he'd be using something more like this:
(http://i.ebayimg.com/images/i/271314533736-0-1/s-l1000.jpg)
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Slowpool,
Jim has stated before he never used to drink alcohol. In fact, in VA he mentioned he didn't have his first drink till he was 44. Also, in Skin Game they need the might of Mjolnir to open some of Mac's brews.
Up to, at least, Proven Guilty they were popping the caps off bear bottles with their thumbs. Mack, Harry, and Murphy included.
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groinkick,
Mac wouldn't use modern caps I don't think. I think he'd using something more like this:
(http://i.ebayimg.com/images/i/271314533736-0-1/s-l1000.jpg)
That's why I asked about the "Grolsch" bottles. Those would make sense. But even those are tough to open with just your thumb.
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Anyone say what kind of beer it was?
Here is someone doing it with just their thumb. Someone said it's a miller light, and they are twist tops and that's how he did it.
https://www.youtube.com/watch?v=cP-AYn6VpmE
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Yea, you can find Eagle Claw Kung Fu guys on youtube literally ripping holes in the sides of cans with their fingers. I can see someone who tends a bar developing said ability on a standard human level. Or regular drinker I suppose.
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Since Mac is running a microbrewery, it could be that they're pop-off tops that aren't sealed incredibly tight. Mac seems prone to pour workmanship.
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See what I did there? Huh? Huh? Muahahahahaha!
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Heh.. That gave me stomach cramps.
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Since Mac is running a microbrewery, it could be that they're pop-off tops that aren't sealed incredibly tight. Mac seems prone to pour workmanship.
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See what I did there? Huh? Huh? Muahahahahaha!
You're going to the punatentary for that one.
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Coming from a home brewer, you cannot actually have caps that are not tight. You bottle after fermentation (your recipe might call for primary only or primary and secondary fermentation or something even more elaborate). You add a bit of sugar (primer) to the beer and then seal it air tight. The yeast eats the sugar and produces carbon dioxide, which is how you get carbonation in your beer. If the seals weren't air tight and strongly on, you'd have a blow out - the caps would be shot off and the beer ruined. Even if they didn't pop off, your beer would get contaminated. One of the most critical aspects of brewing is absolutely cleanliness - bottles, caps, all your brewing equipment will be cleaned and sanitized, usually using a combination of things such as an oxygen cleaner and/or food acid type disinfectant. Any strain bacteria could instead eat the sugar otherwise and that would lead to skunky, nasty beer.
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I think the trick is to vice grip the cap and twist/pull the bottle. If you have a good grip on the cap the metal should not be tearing at the fingers.
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Talby16,
I think the trick is to vice grip the cap and twist/pull the bottle. If you have a good grip on the cap the metal should not be tearing at the fingers.
See, Maz's post. That is next to impossible if the beer has been properly sealed.
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Should have prefaced my comment with "I can count on one hand the number of drinks I've had in my life."
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Coming from a home brewer, you cannot actually have caps that are not tight. You bottle after fermentation (your recipe might call for primary only or primary and secondary fermentation or something even more elaborate). You add a bit of sugar (primer) to the beer and then seal it air tight. The yeast eats the sugar and produces carbon dioxide, which is how you get carbonation in your beer. If the seals weren't air tight and strongly on, you'd have a blow out - the caps would be shot off and the beer ruined. Even if they didn't pop off, your beer would get contaminated. One of the most critical aspects of brewing is absolutely cleanliness - bottles, caps, all your brewing equipment will be cleaned and sanitized, usually using a combination of things such as an oxygen cleaner and/or food acid type disinfectant. Any strain bacteria could instead eat the sugar otherwise and that would lead to skunky, nasty beer.
The suggestion was really just to set up the pun. ::)
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The suggestion was really just to set up the pun. ::)
Conspiracy to commit pun? That's an extra 50 years. You really should talk to your lawyer before admitting something like that.
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Conspiracy to commit pun? That's an extra 50 years. You really should talk to your lawyer before admitting something like that.
I guess I better hope I can survive the... punishment.
(https://i.imgur.com/KBx5Bi8.jpg)
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I guess I better hope I can survive the... punishment.
(https://i.imgur.com/KBx5Bi8.jpg)
Bailiff, break that man's kneecaps.
Coming from a home brewer, you cannot actually have caps that are not tight. You bottle after fermentation (your recipe might call for primary only or primary and secondary fermentation or something even more elaborate). You add a bit of sugar (primer) to the beer and then seal it air tight. The yeast eats the sugar and produces carbon dioxide, which is how you get carbonation in your beer. If the seals weren't air tight and strongly on, you'd have a blow out - the caps would be shot off and the beer ruined. Even if they didn't pop off, your beer would get contaminated. One of the most critical aspects of brewing is absolutely cleanliness - bottles, caps, all your brewing equipment will be cleaned and sanitized, usually using a combination of things such as an oxygen cleaner and/or food acid type disinfectant. Any strain bacteria could instead eat the sugar otherwise and that would lead to skunky, nasty beer.
Considering Mac's stuff is neither skunky nor nasty, yet apparently is also not on tight enough to prevent casual opening, it seems there's more than a little sugar and spice in the brew. Probably something to protect it from contamination.
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Coming from a home brewer, you cannot actually have caps that are not tight. You bottle after fermentation (your recipe might call for primary only or primary and secondary fermentation or something even more elaborate). You add a bit of sugar (primer) to the beer and then seal it air tight. The yeast eats the sugar and produces carbon dioxide, which is how you get carbonation in your beer. If the seals weren't air tight and strongly on, you'd have a blow out - the caps would be shot off and the beer ruined. Even if they didn't pop off, your beer would get contaminated. One of the most critical aspects of brewing is absolutely cleanliness - bottles, caps, all your brewing equipment will be cleaned and sanitized, usually using a combination of things such as an oxygen cleaner and/or food acid type disinfectant. Any strain bacteria could instead eat the sugar otherwise and that would lead to skunky, nasty beer.
I think Mac's operation is a LITTLE bigger than that. He likely does not brew in individual bottles, he makes way too much of the stuff. He probably brews elsewhere and pours it into bottles then seals it.
In any case, I dont remember anyone other than Mac and the lady bartender in Curses (who is also not human) doing it.
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I think Mac's operation is a LITTLE bigger than that. He likely does not brew in individual bottles, he makes way too much of the stuff. He probably brews elsewhere and pours it into bottles then seals it.
In any case, I dont remember anyone other than Mac and the lady bartender in Curses (who is also not human) doing it.
Jill? Did she even make her own brew? I thought they were drinking Mac's stuff.
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Slowpool,
Bailiff, break that man's kneecaps.
Considering Mac's stuff is neither skunky nor nasty, yet apparently is also not on tight enough to prevent casual opening, it seems there's more than a little sugar and spice in the brew. Probably something to protect it from contamination.
I hate the "it must be magic" explanation. Why can't Mac just be an exceptional brewer? This sounds like Jim Butcher didn't know how craft brewed bottle caps worked.
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Just to clarify... EVERYONE uses individual bottles... if the beer is in a bottle :)
Whatever the beer is to be served in or stored in, the final step of brewing is done in. Cans. Bottles -12 oz, 22 oz, 16oz. 64 oz Growlers / half gallon jugs. Kegs.
So if I'm making a Keg, my final step is a keg. My primary and secondary fermenter are these GIANT (6 or 7 gallon?) glass carboys. Microbrewies use small vats the size of a room and Budweiser? Well, I imagine they just have TONS of those vats and they're even bigger. That's fine for primary and secondary fermentation. However, the final step puts pressure on the liquid. If Budweiser is making bud and the final stage is a can, the final step is done inside the can. It has to be.
For the homebrewer like me, I like to use a 32 oz glass bottle with a grolsch cap. If I know the drinking habits of my end-user and I want to save time, I can do this :) but its still a bottle... just a bigger bottle :) and grolschs are way easier to open than standard bottle caps but they're not very cost efficient on small bottles. If I'm bottling a 7 gallon batch into individual bottles, I prefer to recruit some help but I'm also not a brewer by trade like Mac. If that's all he does, he could handle it just fine.