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Even if I leave them in a dark place? I keep them covered in a box.

How much Co2 pressure can a typical Heineken bottle withstand? I want my IPA to have a CO2 of 2.1-ish.

This might sound like a weird question, but when you're calculating bottle priming on tastybrew.com, it asks you about the fermentation temperature. Now, is this the temperature that the fermentation occurred at or the temperature that my beer is currently at? I know for the first 3 days...

I use bleach to sanitize my bottles. Always worked for me, just if you do, make sure you rinse away the bleach WELL. Tip: Wash your bottles with hot water and your product of choice and make sure you look in the bottle after you wash them to make sure you got all that chunky gunk out. It can...

Awesome, great advice. Thanks guys!

My IPA has been in the primary for about 11 days now. I will bottle it tomorrow. I took a wiff of it tonight and realized i'm still getting a strong smell of alcohol/estery/hops. The smell is very pungent and makes you feel somewhat light headed if you smell it for too long. Is this normal...

So tomorrow is bottling and I Would like to know what you guys think. What is best practice when it comes to how much space we should leave in the bottle? 1/2 inch? 1 inch? So far, in the 3 batches i've made I left about an inch or so, maybe a little more. Just wanted to know what best practice...

Where can I buy this oxyclean you all speak of? Is it that thing they sell on infomercials late at night?? lol

I love reading stuff like this! +1 to you bud! Congratulations! Maybe you can ship some to Montreal ;)

Do you guys think bleach will do the job as well? It's soaking up in bleach right now.

Man, these things are hard to clean! I realized I hadn't completely cleaned off all the crud from the last brew. It seemed pretty damn clean but a closer look revealed little brown dots (either malt or yeast i'm guessing) on the top of the glass carboy (near the opening). I can't seem to fit...

What's the consensus on sanitizing with bleach? So far i've made 3 batches of beer and santized everything with bleach. It's treated me well so far. Bleach is potent stuff so I make sure to rinse it very well. Anyone else here share my opinion about bleach? What are your experiences with it?

So if I understand properly, whether I use 4.7oz or 5.5oz, the only difference would be more carbonation, no bottle bombs? How much would I need to go over before I get bottle bombs?

Do infections ALWAYS equal automatic bottle bombs?

Man, i'm getting different opinions on this forum as well lol. 0.95 cups is way off of the 1 1/4 cups the recipe called for. Also, 5.5 ounces is very different than the 4.7 ounces duboman suggested. I really don't want bottle bombs, especially in a condo! By the way this is IPA recipe from...

...of getting an infected batch? Chances are i'm being a little paranoid here but I just want to make sure my batch will be good! I have no signs of infection at all but the whole bottling process worries me a little. I'm going to bottle on Friday. Everything that touched my wort was...

+1 to duboman. The recipe calls for 1 1/4 cup of DME. However I was told that by weight is better than by volume. By the way, I brewed a 5 gallon batch, but after my hydro readings, I should be at 4.9-4.8 gallons now.

It depends on lots of factors, especially style and priming sugar used. Remember, beer primed with DME takes longer to carbonate that beer primed with corn sugar. Also, the longer the beer sits in the bottle, the less hoppy the beer will be. Hops mellow out over time. So, for example, if...

Alright so i've checked 3 different sites with calculators and all 3 gave me different amounts of priming sugar to use. Maybe you guys can help me make my decision. If you need more info, let me know! Thx By the way, i'm using regular DME (Light golden) for the priming NOT corn sugar. OG -...

The sad, sad truth is that most people don't know what real beer should taste like. Anything that deviates from the macro lagers is 'crap'. It's sad really....