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I have an old homebrew book that recommends soaking bottles in a TSP/Bleach combo for 24-48 hours prior to bottling. I also read somewhere else that you should never use TSP on glass, but it doesn't say why! Anyone have any bad experiences with TSP? Does it maybe degrade the glass over time? So...

Dude.... I soak in TSP/Bleach mixture for 48 hours, rinse thoroughly, rinse out with no-rinse cleaner just prior to bottling, and also rinse out with cold water even though it's no rinse. I'm more anal about weird chemicals in my beer than bugs, but 4 batches and no problems. J :rockin:

I accidentally used some Sierra Nevada twist-offs and the beer turned out fine. Guess it's not the end of the world if you use twist-offs, but I'd avoid it if ya can.

My buddy and I have just been dumping in dry priming sugar right out of the bag into the bottling bucket, stirring, and bottling. I see some people make a boiled mixture of sugar and water and add that. We've not had any problems with carbonation or contamination. Is it necessary to boil the...

When do you add the maltodextrin? The last few minutes of the boil? Also, when do you add the milk sugar/lactose? I also want to add cardamom and go for a Turkish Coffee Stout, this is partially why I wanted to dissolve espresso-grade grounds into the wort like some recipes suggest to get...

I want to make a silky Coffee Stout and am trying to piece together some recipes. I've heard suggestions of adding maltodextrin at the end of the boil for a silkier mouthfeel, is this a good idea? I'm planning on using a sweet stout base, should I add lactose? If so, how much? Also, I've...

I'm tempted to make either a Honey Spruce Ale or a Honey Brown Ale, perhaps both!! (Why not?) Can someone post recipes for these two that are good and relatively novice-level (it will be my 5th batch). I've mainly been brewing with extracts up to this point but am willing to expand. I have heard...

My friend and I have brewed three batches of homebrew so far (Pale Ale, Ginger Wheat, and an IPA) and all three have been a medium brownish color, like the malt we use. Is there a way to lighten the brews, should we be using different malt or something? A dark brown wheat ale that tastes...

:mug: I'm a new homebrewer from the Philly area and need some help and ideas for improving my brews, so here I am! J :tank: