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Bottles from bars?
i adhere to the scervy method, bottling up some small bottle quantities for taste maturation profiling. but i use 16-ozers. they are my baby bottles.
perhaps i will get away from this methodoly when i have finally perfected the recipes and nailed the minimum conditioning times, but for the time being it helps me in my profiling
oh crap, don't tell anyone i am a beer-profiler. i don't want any namby-pamby civil rights organization sueing my tuchus off.
Well I know have 97 bottles squeeky and shiney clean. I used water so hot that I said some pretty imaginitive words when I stuck my fingers in it, B-Bright as directed, and a 40 quart cooler to submerge the bottles in. 95% of the label fell right off in the bath.
I let them set for an hour or so and after a quick brushing and a thorough rinsing I toweled them off and let them dry upside down. Afterwards I put them back in the cases upside down as I read that someone else here does.
I got the 12oz because they were available. I have a few other sizes, but twelves are the high majority. The store that sells every import and micro you ever/never heard of is also my LBS. I didn't even bother to ask them if they would sell me returns as they sell all the sizes known to man brand new. Didn't think they would go for it and I didn't want to pony up new price for bigger bottles at this time.
With that said I agree whole heartedly I would much rather be using 22oz bottles, but at a cost of 10.49 for a dozen vs. 16.00 for 160 it is easy to see why I went the way I did. Plenty of bottles for a while and a wort chiller to boot! - Robar
I'm glad I read this....I used dish soap to clean for the first two batches....I filled a bucket with hot water, and a few drops of soap, then let everything soak. I have had no taste or smell yet, but I'll stop immediately! I guess I'll go with Straight A or whatever.........