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They put some yeast back in to assist in bottle conditioning.

Wine bottles are not designed to hold pressure, if you have Tirage (champagne) bottles, it is a different story, as these are perfect for beer bottling, you just need a different capper.

The dimple in the bottom of the bottle (the "punt") will be bigger in bottles suitable for carbonation, except ...

When working in wineries, caustic is often used to clean deposits, and to sanitize.

When using it, we never used hot water, and we always used citric acid (a common food additive, and easy to come accross) to rinse, not so much to get rid of the deposit, but to bring the Ph back to neutral.

Does anybody know where you would be able to buy grains, Dex, Malt, etc. in bulk? I know Coopers sells malt extract in buckets (and drums!! )
also, would it be cheaper to buy fermenters that are sold for a different purpose (i.e. grain storage) and if so, anybody know where from?

Southwark = the OTHER green death (Excluding stout, of course)

actually, I loved it, the old man bought about 5 cases when it was released, with the intention of selling them, we drank a few, but kept 2, and I guess this is just the first potential marketplace for it we have found.

Would anybody be interested in this beer, or am I better off drinking it?

and thats the main thing.

does anybody have a nice, foolproof recipe for a stout they could help me out with?

And I gather from other posts that yeast selection is very important, how much is an average pack of yeast, and how likely is it that my local HBS (which I dont particularly like the owner ...

Very true, so I thought I'd just show him up.

Cheers for the quick respone guys, i will be sure to try this very soon, most likely on the weekend.

just a bit of background, I am a cellarhand by trade, so I know the basics of alcohol, and I have helped to make many a homebrew with the old man. I try to make suggestions, but he still makes a ...

Hi,

Im relatively new to this game, and am about to commence my first solo homebrew. It would be greately appreciated if anybody could recommend a good first brew, with detailed ingredients list (i dont fancy ANY guess work for my first attempt)

I am interseted in doing a Stout, or a Real Ale ...

First post, just getting into the art myself, although have done plenty of brews with the old man.

Just coming back to racking methods, i have never tried racking my beer, but coming from being a cellar hand, I have done it on many occasions on a much larger scale. I think the best way to do this ...