I'm planning to use recycled Corona bottles to pack some juice I'm producing, but to put my own logo on these bottles, I want to remove the original printed brand. In my city, and even in my whole country there is no recycling plants so there is basically nowhere to get help. I tried using paint thinner, paint remover, acetone, and brushing, only the last one worked but the bottle was unsuable after that. So, the question: HOW TO REMOVE …
Most of the time, adding yeast at bottling time is not necessary since enough healthy yeast remain in suspension to consume the priming sugar. But in cases where the existing yeast might not be sufficient, I was looking for a reference to for the quantity of healthy yeast to pitch at bottling time. From this site, I have found references to 10%, 25%, and 33% of the original pitch rate, but there were no external references to those recommendations. The …
In this question defining cold crashing, there is some discussion of ramping the temperature down slowly over a long time, but then says quicker cold crashing is possible if the beer has already completed fermentation. In this question, I'd like to explore an appropriate, quick, and effective cold crash technique on an ale that's had plenty of time to ferment and "clean-up". And for this example, the purpose of cold crashing is primarily for settling. Given the carboy is in …
I seem to be noticing that the beers I drink early on from my kegs taste less bitter than the last few beers. My kegs do not move for 1 to 2 months while they are being emptied. Is it possible that the hop oils are separating to the top during this time causing the last few beers to be more bitter?
I am new to kegging my beer. In a video I saw somebody putting Vaseline on all of the gaskets of his corny-kegs. I was wondering if this kills the foam of the beer. Or do I have to lube the gaskets for a better seal?!
I'd like to fly a full case of homebrew home with me for Christmas. Is there a standard size box that can fit that much beer plus packing materials to protect it? Edit: the airline I'm flying offers a free checked bag, so I plan on checking a cardboard box (not a suitcase) full of my homebrew.
A problem I hadn't really anticipated was how to store/transport bottled homebrew. I've been reusing old cardboard store-bought boxes, but they seem to be breaking down pretty quickly, especially when exposed to moisture. I've been reinforcing with duct tape, but I've already had one catastrophic containment failure while carrying a case to my car(no beer was harmed, but it was a close call). My homebrew mindset suggests I build something myself; I dunno, I assume this is a problem that …
So, I'm in a process of planning for the next year competitions. In fact, I'm little bit behind since I'm planning to do big brews (few meads and beers). I already had a similar thread about packaging entries using different types of corks, even though I've got my answer I've got more questions. So, most of the competitions require 12oz bottles with crown cap. There are few exceptions, like Mazer Cup (mead competition). For them you should enter the product …
Quick question regarding packaging for competitions... Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in bottles, which may create some potential additional fermentation... Is it allowed to use corks instead of caps? For example 18C (Belgian Tripel) "traditionally bottle-conditioned" according to the 2008 Guidance. Should I use corks with muselets? Thanks, guys!
I have tried long-term aged beers (year or more) side by side, one with o2-absorbing crowns, one without, and swear by the difference. While it seems you want some oxidation in a long-term-aged beer, they generally just have a much better flavor/less sherry-like with an o2-absorbing crown. However, when judging at a competition recently, I had another judge tell me that one should not use these on hoppy beers, as they will absorb the aroma and leave you with a …
Anyone have a good source for getting smaller versions of a firkin for home use? I am interested in casking some beer at home for parties and special occasions. Are there any good links out there for using a corny keg as a cask? I am thinking of doing gravity feeding as I don't want to invest in a proper beer engine to pull beer up through a tap.
I'm about to embark on my first journey to home brewed beer, but as a German, there is one critical ingredient that makes a beer a beer: A Beer Crate, or Bierkasten as we call it: However, I have not seen them in the USA yet (Living in Orange County, CA), it seems that cardboard holders are the preferred way, which is kinda lame :) I found a company to make custom crown caps, but so far I've been unsuccessful …
I have a mead that has been sitting bottled in a cool underground closet for about a year, and the corks appear to have some mold growing on the outside. Apparently the closet is a bit more moist than it should be. I was hoping to age this mead for quite a few years, so swilling it is not the preferred method of dealing with this. What is a safe way to remove the mold from the corks? Will I …
The only solutions I've found are expensive, and involved a pricey piece of equipment called a beer gun. Is there a way to carbonate my beer before bottling so I can ensure a good carbonation?
I have a couple kegs of beer that froze out in the garage this winter. What effects should I expect on flavor, head retention and body after thawing? My beer was relatively sediment free, but would you expect accelerated lysis of any yeast in the beer upon freezing?
If after an extended lagering period there is fear of not having enough healthy yeast available for carbonation, how much yeast should be added back? What is the easiest form to use, dry or liquid?
How do those N2 widgets work in cans of beers like guineas, tetleys and Old Speckled Hen? Is the N2 in the widget and released when the can opens, or is the N2 in the beer and the widget helps mix and froth the whole thing?
A few college friends of mine have started brewing beer recently and we were wondering what the best way to ship our beers across the country is? Our ideas so far are: Just bottle it, wrap it, and ship it Siphon off of secondary into a few 2 liter coke bottles, ship with the proper amount of bottling sugar in a zip-lock bag, and let them bottle it upon arrival With the second idea we were thinking that it would …
How fast does beer skunk, in the bottle or out? I have heard people claim their IPA gets skunky in the glass as they drink it on the sunny patio. I have also left a sixer of beer on a shelf on my porch in the shade after shopping say, only to come back later to grab it and the shifting sun/shadows is now shining on the beer. How fast does that process take to skunk beer. What's peoples experience …