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24

OxyClean. The stuff works wonders. Fill a bucket with a scoop of OxyClean and hot water and let the bottles soak for about an hour. Most labels will simply slide right off; some will even float right off the bottles to the surface. The ones that don't will be easy to remove with a rag or sponge. You also generally never want to use dish soap or detergent on ...


15

This often happens for 1 of 2 reasons: bottling too soon, as @LoganGoesPlaces suggests. This means the yeast has not finished consuming the sugar in the beer and continues to do so in the bottle which releases more CO2 than the bottle can handle. You can tell if the fermentation is complete by measuring the Original Gravity and the Final Gravity and ...


13

Because of the grooves for the cap to actually twist off, there's nowhere near enough for the lids to clamp onto. The regular lids and capping tools are all geared toward the nice, thick lip of glass on "regular" bottles. While you might "sort of" get a seal on a twist-off, it's a ticking time bomb before it leaks and your beer spoils/oxygenates, or just ...


9

For removing your own labels that you apply to your bottles, use a label with a hot-soak water soluable adhesive. When you're ready to reuse your bottles, a soak in hot soapy water is all that's needed to slide the labels off. Removing labels from store-bought beverage bottles can be hit or miss because each bottler can use different label materials and ...


9

For cleaning, I rinse bottles with hot water immediately after pouring them out into my glass. They don't need any sort of washing with soap at that point. I keep them off to the side until I have a whole bunch ready for de-labeling, which is an overnight soak in a sink full of PBW. Most labels just slide right off the next day. A quick rinse and the bottles ...


8

If you can get Grolsch Amber in the 16 oz swing-top bottles, they are awesome. They're heavier-duty than most 12 oz non-returnables and with the swing-top you don't have to worry about capping (and most LHBSs carry the rubber washers for them if yours get old and crack). The only drawback is that the sides are not smooth, so on-the-bottle labeling doesn't ...


8

Go to www.cwcrate.com - there you can get some pretty cool plastic beer cases. They hold up really well too, I've been using mine for quite some time now and there no way they are going to fall apart. What's cool about them is that you can just take your case out in the yard, open it up and pour a bag of ice in and you're all set. Update: cwcrate.com is ...


8

Dishwasher detergent is generally not recommended because most detergents have perfumes and rinse agents. The perfumes tend to stay on the glass until a thorough hand-rinse, and the surfactants in rinse agents destroy your beer's head and lacing. If you can run the dishwasher without any of these (I'm not sure from your description if that's possible), the ...


7

I have almost exclusively used twist off bottles. I have never had any issues with any of them. They are generally well carbonated (I blame myself for any issues there), and I haven't noticed any major off flavours from my bottles. The capper that I use was one that came in a kit from a local brewshop and I don't think it's anything special. My ...


7

I soak in OxiClean Free, warm to hot water for 20 minutes or so. Then, rinse thoroughly with hot water. It helps to shake around the rinse water in the bottle, as OxiClean leaves a slick film that won't come right off unless you agitate the rinse water or use a scrub brush. OxiClean is great at stripping off beer residue and also helps to remove the ...


7

Most of the time capping on foam is a technique used when filling bottles off of kegs. There is always some foaming that happens during the fill off the keg. Obviously it can't be done if you are using flat beer with priming sugar. But if you are using some sort of filling method with carbed-up beer that results in not foam you can induce the foam with a ...


6

Soda bottles are made of PET plastic, which is actually the same stuff that the "Better Bottle" carboys are made out of. The plastic itself is very compatible with beer. The biggest down sides are the color and transparency that others mentioned for light destroying the flavor. The other area of concern is the caps and pressure. As far as pressure is ...


6

Brown bottles are you best bet, they block the most amount of skunkyness causing UV. There is no benefit to using a clear or green bottle other than you might already have them hanging around, and people might feel like they're drinking a certain style beer if you serve it in the bottle.


5

They're all good if they have paper labels. There's an easy trick to get them off. Get a cheap 5 gallon bucket from home depot (or where ever). Get some oxyclean. Fill the bucket with a water/oxyclean solution. Put it somewhere out of the way. When you're done with a beer, put the bottle in the bucket. Within a couple of days the labels should just ...


5

I think it depends on how you treat your bottles. If you sanitize them with heat - through baking or boiling - then you're giving the bottles a finite life span. As for how many heat cycles they can take, I have no idea. And it surely varies from bottle to bottle. If you sanitize your bottles chemically (E.g., Star San), then I think you can use bottles ...


5

Size doesn't matter. It's completely up to you to use whatever you want. If you're bottling correctly, the sediment-to-beer ration should stay the same between bottles. That's because by the time you bottle, the beer should have fallen very clear with very little yeast still suspended. That tiny bit of yeast will wake up in the bottle, grow and divide as ...


5

I keep the bottles in 24 bottle cases for my 12oz-ers. And I keep my 22's in a 12 bottle case that they get shipped in. You can get these at your local beer store as most beer is shipped in 6 pack holders in a larger box. I had a bunch of 1L belgian style bottles that I kept in a rubbermaid bin. But I had to be honest with myself recently and I tossed ...


5

I personally would not open all the bottles. But I would: If you have the space I would get them into the fridge ASAP. This will slow the yeast down so you wont get much more pressure than you have now. I would also plan to drink them soon. Time to throw a home brew party! Be careful opening them as they will likely foam up and out of the bottle. Open the ...


5

I think you'll be ok to use them for a good few years to come. Glass is quite a tough substance... To be honest i'd be more worried about the cap - the rubber seals on those will perish at a much faster rate than the glass will. Once you start seeing the rubber get dry, and/or start to crack then i'd start to think about replacing. You might even be able ...


5

It's very much temperature dependent. In an episode of brewstrong, Charlie Bamforth mentions that the rate of oxidization is proportional to temperature, and increases 3 fold for each temperature increase of 10°C/18°F. So, if your beer is stored at 4°C (39°F), it will oxidize 9 times slower than if it's stored at 24°C (75°F). Loosely speaking, if it takes ...


5

How to Brew by John Palmer recommends soaking equipment for 20 minutes, and says that rinsing isn't absolutely necessary for the recommended concentration. The concentration he mentions is 1 tablespoon of bleach to 1 gallon of water (4 ml per liter). I avoid bleach. I'm too worried about it introducing off flavors if it's not completely gone, and would ...


4

I've used a big tub of water with some baking soda in it. I just tossed rinsed bottles in there as I accumulated them. Not sure how long it really took, since I didn't try and remove the labels for a while, but they came off really easily. As far as the amount of baking soda, maybe a teaspoon per 2 or 3 gallons? Not that much.


4

It's a combination of marketing and tradition. For better or worse you're average consumer expects white wine to come in a clear bottle. This is not exclusive however, one example being Riesling which is traditionally bottled in brown glass. Both white and red wine will change when exposed to light (Google "light struck wine" for plenty of interesting ...


4

The commonly repeated belief is that green bottles are better at keeping sunlight out and whites don't need this because they are often refrigerated. I never put much stock into this since worldwide refrigeration was not always common and a most wine is stored out of sunlight anyway. A few winemakers in Sonoma told me that it was tradition based on the ...


4

I use either Oxiclean (the Oxiclean Versatile works as well as the free and leaves no odors or residue) or PBW. I did some tests and found that PBW works better than Oxiclean, but it close, and for the lower price Oxiclean is a great choice. If you always rinse your bottles as soon as they're empty it makes cleaning them much easier.


4

I haven't bottled for a while now, so this is just some thoughts. Others, I am sure, will have helpful advice. My first thought is that you are under-priming. Make sure you are adding the right amount of priming sugar. Too much and you risk a blow-out, too little and low carbonation. I can't recall the best quantity at the moment but if you can add it to ...


4

While I have seen small glass bottles akin to flasks in shape and size at my local homebrew store, I cannot seem to find anything similar online. With more digging, I'm certain they could be found, but I'm at least positive that there are bottles smaller than 12 oz. that could be used. So long as your priming sugar is evenly mixed in the solution before ...


3

Nothing made of cardboard is going to last long or retain strength exposed to moisture - humidity alone will soften even the heaviest double ply corrugated cardboard over time. Your best bets for transporting bottles would be plastic milk crates or wooden bottle crates. The bottles will rattle around in the milk crate and won't be a perfect fit. The ...


3

If you are a homebrewer, I would recommend avoiding any sort of filtration when bottling or kegging until you're a very advanced brewer. You will need to force carbonate if you filter. If you are simply trying to get rid of some of the cloudiness, make sure you use a yeast that is not low flocculation (medium is ideal, because highly flocculant yeast might ...



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