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Anyone ever use the bottles from deschutes before?

Wow great

I know that some bottles can handle the pressure that comes with bottling and some can't. Is it safe to assume all non-twist off bottles can be used for a home brew?

I hear typically 10-14 days or until "the dust settles", so to speak. What exactly should I look for when deciding if it is ready for bottling? I have what seems to be yeast chunks floating on the surface. Will this eventually settle? I had some hop sediment floating after the first few days...

Thanks for responses

It looks like the hop/sediment stuff that was left in the bottom of the primary. Is this normal, or at the very least nothing to worry about? There's also some bubbles floating around up on the surface. I'm not too concerned about it but thought I'd ask anyway since I had the thread goin

The lagunitas bottles seem pretty similar to the Sierra nevada bottles as far as I can tell. The guinness seems pretty nice too but I just wish they were bigger. About one more bottle to fill per dozen

So is it safe to assume that if i used recycled swing top bottles they will be good for at least a few batches?

Would any of you recommend the grolsch bottles? I like the idea of not having to bottle it but is the seal durable enough to last? And is the green bottle really going to affect the quality of the beer?

Ok so after reading how you used a mallet to seal I pushed as hard as I could on the lid and finally got it to seal and - whaddya know - the airlock started bubbling almost instantaneously.

I keep hearing Sierra Nevada bottles work very well. Any other recommendations? Ideas as to what bottles to stay away from would be appreciated as well.

How do those work?

Lots of good stuff in here. Thanks to everyone for your response.

So I have the wort in the primary fermenter. I added the yeast last night and I can hear that there is activity, but the airlock is pretty inactive. Is there a "wait period" that must pass in order for the airlock to get going? Or is it possible that there is not enough pressure to where it...

Thanks. Do you do the readings in a separate container?

Do you just take a sample of the beer before and after fermentation and drop a hydrometer in there?

Ha lol. Not yet, I haven't been bothering with any type of labeling. That's since find where did you come across it? May the force be with you.

I think the sugar was put into the carboy. I really don't remember (this was probably over a year ago). It was my first batch and I haven't really been able to find anyone who knew why this happened. I just found out about this app yesterday so I figured I'd ask the question in a place where...

I just siphoned it from the carboy and used a capper. I think it's safe to say everything was sanitized. Any idea what type of infection would cause this?

So my last batch of brown ale turned out great. I bottled it for just under two weeks before drinking. A few weeks after my first taste the bottles progressively began to fizz more and more, and it came to the point where I would open the bottle only to have it fizz over the top for several...