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bump i am still looking to buy new green or clear bottles. 16oz or bigger . not used bottles not brown bottles not bottles with things in them i need to drink thanks

thanks for the reply. ive googled this up and down and left and right but fyi united bottle and bottle expess both require you buy a pallets worth which sorta kills it for me. i am trying to not do regular champagne bottles but that will be my final option. so anyone else have any ideas...

Hi. I should have been more clear. i want to buy bottles that are 500-750ml in clear or green. swing top are too expensive. at lease from a homebrew store. i need 100-200 . anyone have any ideas that dont involve me drinking or pouring out lots of beer/other liquids

hi I am looking for clear or green bottles for cider bottling. Larger than 12oz. 16oz or bigger. Anyone know where to source these? i need prob 4-6 cases. and please dont give me a bunch of advice about light making it skunky or whatever your opinion might be

So i am looking into getting a nitro setup since i brew mostly stouts. i have a read a lot of info about nitro tanks and nitro regulators and beer gas. if you are using a nitrogen tank do you put beer gas in it or just straight nitrogen and if so what are the differences in the final result

bump anyone?

Hi got a few general questions about backsweetening. I want to backsweeten a 5 gallon batch of cider with more apple juice, not concentrate, because that is what i have. I will then add to keg and carb up. If i know my og and f.g. how do i figure out the amount of juice to add to get close...

I use star san solution for the airlocks. I am thinking i either have an infected carboy, though i am not sure how to clean it any further. Or i am getting some sorta contamination from having kombucha in the house. Is that possible?

Hey Not sure if bottles are plausible because i kegfed a batch and it is sour. Though the carboy could have something. I cleaned it pretty good with pb wash and then star san sanitized. I also just split a 3 gallon batch into 3 one gallons. The one i bottles is sligjtly sour. Dont think that...

Yes reusing bottles Coffee was 75 when added to secondary I dont remember how much head space there was Yeast was american ale Thanks

hi brewed up my second batch of breakfast stout clone. i bottled a couple after a very long primary and they tasted great. Added coffee to the remainder and waited about a month. now after kegging there is a sour taste in the beer while the ones bottled before tasted perfect. i was really...

High meaning I should let it ferment out longer or high meaning I should tweak the recipe. Not sure what a high dog means. More sugar in the beer?

Here's the recipe Here it is, straight from the horse's mouth! Toasted Coconut Porter Volume = 2.6 gallons OG = 1.058; FG = 1.021 Boiling time = 60 min Primary = 20 days at 65F Secondary = 14 days at 65F 4.4 lb pale malt 0.8 lb chocolate malt 0.3 lb crystal malt (80L) 0.64 oz...

Hi Taking a second stab at a coconut porter and want a little better head retention this time. I know the oils have an effect on it but I figure a little caraps can't hurt. Or I have some flaked rye avail too if that would be better. Just not sure how much to use and don't want too much...

after about 2 days it is bubbling away. not the biggest krausen i have seen but pretty vigorous bubblin. how will i know if i got lacto infection or not? or other infection. i am guessing none of the signs will show till fermentation is done

ok thanks for all the info. i pitched some yeast yesterday and re aerated. will let you know what happens

some of you guys are making me nervous. it is in a sabntized carboy with an airlock. i guess there could be wild yeasts in the head space in the carboy but is there some other way to wild yeasts could get in there????

brewed up a batch of yeti imperial stout the other day and haven't added the yeast yet? i am thinking of making a starter today and waiting a couple days to add. so my question is will this work. can you wait 4 days between brewing and pitching? do i need to re aerate?? any other...

i got 2 batches of beer that were fermenting and someone turned the heater off while i was gone for 2 weeks. beer temp is now 40 degrees. one fg should be 1.018 and is reading 1.020 at 40 degrees so i think it is pretty much done. the other is reading 1.020 as well but the fg is supposed to...

thanks for the replies. the cider isn't very clear really. i was gonna add some sparkalloid or whatever but couldnt find any locally. how clear does it have to be? how much sorbate for 5 gallons. and for how long does it need to take effect? once that is done i will rack off into a keg...