Beer Bottles

By · Thursday, December 18th, 2008

Beer Bottles

Tips for making beer

* Clean and sanitize! You can not repeat enough. Clean and sanitize! Use an electric dishwasher if available.

* A bottle brush is handy for cleaning the bottles. A good thermometer is useful for many things.

* Start collecting non-screw-cap bottles long before starting this hobby, it takes about 50 to bottle a standard lot. This is a good excuse to start shopping premium brands. For more details visit . Also old glass bottles recyclable soft drink bottles of champagne and some are unusual (a brown ale in a bottle of Coca Cola is secretive to say the least), and can often be found garage sales.

* The screw top plastic bottles are excellent choices for beginners. Most home brewers do not like the feel and appearance of plastic beer bottles, but they work great. They are cheap, strong and easy to use. If used, be sure to remove the labels for someone not to pick up a bottle of beer thinking it's a drink.

* An extra large cooler full of bleach water is a great device for absorbing cylinders disinfect them.

* Glass bottles, but heavier and a little more expensive, are really the best if you will be brewing a long time. The plastic buckets eventually scratch, are more difficult to clean and let the plastic oxygen, albeit very slowly.

* Most of beers benefit from a second fermentation stage, or a second. " Once fermentation has slowed (the airlock is that they are no longer bubbles, or has been reduced to 2-3 bubbles per minute), carefully siphon the beer from the first fermenter to a sanitized fermenter, preferably a glass carafe. Learn more logon to . Splashing is not recommended at this stage, since no To receive the oxygen in beer. A slow, soft trap is best. This secondary fermentation "beer gives more time to evacuate, which means less sediment in the bottles, and usually results in better tasting beer.

* Keep the temperature in the fermenter will result in a beer tasting cleaner and better. Try to keep the temperature between 60-70F (16-21C) if possible (for beer) and 45F-55F (7-13C) for Lagers (closer to 45, best). A lot more fresh yeast go dormant, but if it gets too hot you get some unusual "fruity" flavors. The ideal temperature varies depending on the yeast strain you use, so the above recommendation is only a general guide.

* An easy way to keep the temperature down is to keep the fermenter in a large pail of water and wraps around a large blanket. You can add ice packs or frozen water bottles to lower the temperature a few degrees, if necessary.

* Canned Malt Extract can be purchased at your local home brewing, or online? They often come in different flavors and produce different tasting beers.

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