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I'm about to bottle a new batch this weekend and I've got about 36, 22oz bottles I need to clean. There is a accumulation of dust, dirt, and debris in them since they were stored in the garage. Any recommendations for a good, thorough cleaning before bottling?

So I made a new batch but added a little more to it from my previous one. Most notable, aside from using the usual 7lb of malt I also threw in 1lb of dextrose and 4oz of lactose. I took a sample of wort and dropped the temp to about 50 degrees F. Then I put in the hydrometer at got an OG...

So I had my first exploding bottle. Thank god it was in the storage box, but still quite a cleanup. Can somebody please explain the meaning of this? Does this mean my new batch of brew is done for? Do I have to worry about others blowing up? Many thanks!!!!

I've got a brew similar to a Red Tail in my secondary now. The guy at the shop said to ferment it in the primary at around 70ish degrees for about 5-6 days. I had it fermenting for a week at that temp. Good? Bad? Doesn't matter? More alcohol? :cross:

I just finished brewing my fourth batch, California Common, and was wanting to know how exactly do you use the hydrometer. Everyone I have asked hasn't really given me any specific answers to this. Right now I've got my brew in the primary since Sunday. It's looking pretty good so far...

I've got a German Altbier sitting in the secondary now. I was told it should be lagered at about 40 to 50 degrees in its secondary. I've got it sitting in my refrigerator at about 42d now. It has been sitting in there for about 3 days now. Bad thing is it's a brown mud color with about an...

so i just got started with home brewing and i like it. i bottled my first batch a little over a week ago: added my dextrose into my secondary, waited about 20 mins for it to mix, then began bottling. i've got the bottles sitting in my garage in a semi-cool area. last night i actually opened one...