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the sediment in the bottles is usually yeast that's dropped out of suspension. It's not harmful, it just makes your beer a bit cloudy if you disturb it while pouring. some styles like belgian witbiers are supposed to be a bit cloudy so if you're brewing/drinking those you can turn the bottle...

I've always used PET bottles and it's pretty easy to tell when they're ready. I'm switching to glass slowly but I think I'll keep a few plastic ones for this purpose.

I remember the first time I did that. it wasn't fun

I decided to wait and i'm glad i did. i looked at my beer and everything had settled into a nice compact cake. i guess i'm still an impatient noob at times

I've got a porter in bottles at the mo that's only just starting to come right after more than a month. up until now it's be under carbed and had this sweetness that's been masking the flavours. i plan to give it a few more weeks while I finish up a witbier. weirdly the wit was ready to go as...

the wit i brewed a while ago goes down far too easy. after drinking them all afternoon i fell asleep at like 8pm and felt like death the next day

I normally ferment in and bottle from the same container. I've got an old fermenter that is similar to my current one but it's had a lacto infection in it. If I bleach bombed and sanitized it could i use it as a bottling bucket since it would have minimal contact time with my beer or is that too...

or just drink good beer but drink less

normally i don't secondary for the reasons you've stated. it's just that there's a LOT of trub in this beer and i want it to be nice and clear

I ferment in one of these . i was leaning towards a secondary and you guys have confirmed it

so i recently did my first brew that wasn't from a no boil kit and i forgot to strain the wort as i put it into the fermenter (I ferment in an ale pail style bucket) now i have a layer of hop material/trub that's covering the outlet of the spigot and when i pulled a sample the other day it was...

last week I gave a couple of people a taste of my honey wheat beer and they loved it.It's my first brew I'm truly proud of

here ya go http://www.howtobrew.com/section2/chapter12-4.html

Those bubbles mean fermentation probably isn't finished. Wait until you get 3 gravity readings the same each taken on consecutive days

still 568, never broken one. i barely ever use mine

i've had a couple of batches that smelled pretty bad. the smell went away after a few weeks and i was left with great beer

congratulations. my first brew...wasn't

agreed. i delabeled 2 doz in half an hour. then i heard they're hard to cap so i dunno if it was worth the effort

thanks for the help guys

the recipe was 2 cans of LME, some Crystal and various hop additions as well as the Dextrose. i plan to boil it in some water before adding it. should i wait a bit until primary fermentation has died down?