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9

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 ...


7

Since you have the red baron capper, the crown size is actually interchangeable. Noted in the below picture, these metal brackets on each side slide out, revealing a different size crown on it's opposite side. You can then flip the bracket and slide it back in. This is where I would start, especially since you state the caps are the exact same size. I have ...


6

It's mostly to achieve a crystal clear presentation, and also because the average consumer expects no sediment in a can or bottle of beer. Also, filtering out the suspended solids improves the flavor of the beer, especially noticeable in light colored beers. Craft brewers that don't filter the beer leave the yeast in suspension so the beer can condition or ...


6

Welcome to BrewAdvice.com Frank. This question is honestly a little too broad and all-encompassing for this site, but I'll try to give you some leads. Your best bet is to start reading, start researching, and start talking to people. If you're just getting started, check out the Brewer's Association. They're a good jumping off point. They also have a long ...


5

You do not need to stir or agitate the wort during fermentation. The process of diffusion does a fine job of keeping the sugars distributed. Moreover, if you have ever fermented in a glass vessel you'll see that the yeast seem to do an excellent job of stirring things up themselves. Bottom and top fermenting is simply a concept as to where you may find ...


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 ...


3

If primary fermentation is complete, adding priming sugar only allows the wort to consume the newly added sugar; it doesn't continue to ferment afterward. In a 5gal corny keg, 4 oz of corn sugar will be sufficient. You must leave it at room temp (just like a bottle) for a couple of weeks. It should carbonate just fine. (Akin to cask conditioning). You can ...


3

In addition to speaking to your state's liquor control board (if it has one) to find out what licenses you'll need to create alcohol products to sell, you'll want to check with your local health department to find out the rules regarding making consumables to sell. In a lot of places, you can't make foodstuffs to sell commercially in a private household. ...


2

I have found that Dogfish Head's labels come off very easily after soaking in warm water. They are my favorite, since I love the beer, and they are so easy to clean. Sam Adams, on the other hand, uses some sort of indestructible glue to hold their labels on. While I enjoy their beer as well, I pass on reusing their bottles.


2

Here is a list of bottles and their characteristics for brewing. I highly recommend updating the list with any information you have: http://www.homebrewtalk.com/wiki/index.php/Bottles#Characteristics_of_Recycled_Bottles


2

I'm planning on going to the Weeping Radish Brewery (the oldest microbrewery in North Carolina). All the beer drinkers I know that have gone to the Outer Banks recommend it. There's also a place called the Corolla Brewpub that I plan on visiting. If you're passing through Richmond there's the Lengend Brewery and quite a few brewpubs. Around ...


2

Not really a home brewing question, so it may get closed. But the answer is that breweries either have an in-house lab or a lab they hire (such as White Labs) that stores and propagates fresh pitches of yeast as needed.


1

Some bottles have different size lips, and some cappers have different size crowns. While they look the same they are going to be just slightly different. What you try to cap the bottle, the neck will shatter. 26mm is the midsize cap, which is common throughout the world, but there are larger 29mm size cap, which is used in Europe (common on Belgian beers) ...


1

We buy pitches from White Labs when we need to. They ship them up overnight. They're very expensive, so harvesting yeast and keeping it going is key.


1

There's Duck Rabbit in Farmington, NC. I'm not sure where that is in relation to OBX, though. Edit: Whoops, it's in FarmVILLE, NC, which is considerably closer.


1

Victory is in Downingtown, PA. They just released a new golden ale called Summer Love this past Monday. You can also try their root beer. It is excellent.


1

Boulevard in KC is a good one... out of your way,, but a good one!


1

For commercial brewers, the two reasons for stirring during fermentation are: 1) a reduction in the time it takes to complete fermentation, and 2) breaking up foam. Both are (were) done for economic reasons. Reducing the time it takes to make beer reduces the amount of fermenters a brewer needs, which not only saves money on tanks, but also on real estate, ...


1

I can say the most painful labels i've had to remove are from Summit Brewing...with the easiest being New Belgium, O'Dells, and Bear Republic. Even after a healthy PBW soak, i still have to take out a scrub pad to remove Summit's paper and adhesive.


1

Swing-top bottles are the best, especially "Howe Sound" bottles (which are a full litre [2 pints], and come filled with excellent beer). "Red Stripe" bottles are really easy to cap with a "Red Baron"-style capper, and are brown which prevents skunking. Also, for completeness, if you have the right kind of caps, "Red Baron"-style cappers typically seal ...


1

I've found most American micro/mini-brew bottles work well. Breckenridge labels sometimes come off while I'm still drinking the beer. One type I found didn't work well was Warsteiner. The flange on the neck of the bottle was too short for my capper to work properly, and I wasted far too many caps trying to get those bottles capped. If you have a bench ...



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