Can I use clear bottles?

Yes but not recommended. But care should be taken to keep them completely protected from sunlight and artificial lighting. We recommend dark brown bottles.

How much sugar should I use to carbonate my bottles?

For 330ml: Use 2.5g. For 660ml: Use 5g. For 750ml: Use 6g.

Carbonation varies from different style of beer. You may want to use more sugar for wheat beers and high carbonated lighter beers. Use lesser for English style bitter and low-carbonated beers.

My beer has been in the bottle for two weeks and has no carbonation, should I dump it?

No. The problem may be correctable. There are five major reasons for lack of carbonation:

1. Too-cold storage. Are the bottles being stored below 18° C? Yeast are inhibited by cool temperatures. Bring them to a warmer temperature and see if that solves the problem.
2. Using twist-off bottle caps. Although some bottles may seal fine, twist-off bottles frequently fail.
3. Not adding enough priming sugar.
4. Insufficient rinse of sanitizer. If chlorine bleach and other sanitizers are not completely rinsed, they may exist in concentrations large enough to inhibit yeast activity.
5. Insufficient dispersal of the priming sugar in the bottling bucket. If the priming sugar is not evenly dissolved, this may cause some bottles to be undercarbonated, and others to be overcarbonated.

When I open my bottles my beer "gushes." What causes that?

Several things may be to blame:

1. Too much priming sugar: 
2. Fermentation not completed when bottling
3. Uneven dispersal of priming sugar during bulk primping (thorough, but gentle, stirring without splashing)
4. Bacterial or wild yeast infection continuing a secondary fermentation in the bottle.

Bottling sucks. What other options do I have?

The best options for home brewers are to keg in 5-liter. Kegging is similar to bottling without collecting, cleaning, sanitizing and capping 50 bottles.