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I want to bottle some of my next brew in Champagne bottles, what size caps and can a simple two handled capper do the job. Thanks, MP Wall ps, tried a regular cap and it was too small for the bottle I was using as was the housing for the cap. mpw

I am doing a clone of Two Hearted ale that has 4 lbs of munich, I understand that steeping is not what I want to be doing, but do I need to do a three phased mashed mentioned in the other question or just mash at 152-155 for an hour? Thanks. MPW

Which is the yeast and which is the nutrient? I am having a running discussion on this with a friend at work who didn't pop the little dodad and chucked it out and dumped the contents of the pouch into his wort. Needless to say the wort never took off and ended up getting moldy. My friend swears...

http://cgi.ebay.com/Homebrew-Conical-Fermenter-15-Gallon_W0QQitemZ4409115730QQcategoryZ38172QQssPageNameZWDVWQQrdZ1QQcmdZViewItem Are these plastic conical fermenters any good, they look like a steal, but I know how that goes. Just fishing for an opinion incase a smaller one comes on cheaper...

A friend at work gave me about 6 oz of fresh hops, magnums, fuggles, cascades. Do I use them fresh or put them on a baking sheet with a rack and dry them down and then use them dried? MPW

Where to go in Portland and Tacoma? My brother, also brews and got me into it, is doing a biz trip to Portland and then driving to Tacoma. I have been to Rogue Brewery a long time ago, so it should only be better, but where else is there between the two cities he could visit? Thanks, MPW

I have had to wait almost two weeks to move a batch from primary to secondary, can I take about of a cup of trub and put it in with a boiled dme starter to get the yeast back in the game or should I just go ahead and dump a second batch right on top of the yeast cake? Thanks, MPW

Bad timing and a need to get some batches in the works forced me to brew on Sat and then have to transfer to secondary and reuse the yeast cake tomorrow. Is there anything wrong with transfering while there is still pretty good action in the primary? Thanks MPW

I took the advice from all the sage brewers here and did a starter for my I did last nite. It worked great, used a 1/2 gallon growler with the 3/4 cup dme and 1 1/2 cup water boiled for 10 minutes cooled and thrown in the growler. Then I added the yeast and covered with tinfoil. Worked great...

I have a couple of True Brew kits left, IPA's, here are the ingredients: 6.6 lbs unmalted amber muntons lme 1-1.5 lbs muntons crushed crystal 2 row (looks to be around 50l) 1 oz chinook pellets for full boil 1 oz cascades pellets for last 1-2 minutes 1 or so oz's heavy toasted oak chips...

Pretty much said it in the tag line. Is there an online resource that gives what each ingredient does to beer? Like wheat malt, roasted barley, different grades of lovibond malt etc? Thanks, MPW

A couple near me love the stuff and I figured I would try and see if anyone had an extract version that approximated it. Any help much appriciated. Thanks, MPW

A friend is on a health kick and is substituting spelt for wheat in his diet. I searched and see there is a spelt beer, but has anyone homebrewed using it? If so, how did it turn out and what kind of recipe did you use? Thanks, MPW

In general, how much fresh hops are used vs dried or pellets. Say for an IPA that calls for 1oz cascades (all pellets) in the boil with 1/2 oz cascades at 30 min and 1/2 oz more at 2 minutes. How much fresh home grown cascades would I substitute? Thanks, MPW

I used to drink a bit of this when I lived downtown in Chicago. My brother gave me clonebrews and I found this recipe. What do you guys think? 12oz 55L british crystal malt 2oz roasted barley 2oz peat smoked malt Steep in 1/2 gal 150 deg water, sparge with 1/2 gal 150 deg water bring to...

I am going to be switching from kits to building up from recipes soon and was looking at a couple of sites (from the list down below on the forums) and was wondering how much different the different purveyors of malt extracts are? Is there a significant difference in one makers light to anothers...

I have just brewed a pilsner kit, true brew, and was thinking that if I were to boil a bit of lemon peel with some of the priming sugar and add when I rack to the carboy and dry hop, it might give it a bit of a citric finish on the beer. Am I in left field or will it do what I want it to do...

Donated 5 gal of homebrew to a subdivision fundraiser for the local charter school and it went over quite quickly (20 min). Got good reviews from people who didn't even know I brewed it and those who did know gave me the obligatory kudus. It is a nice feeling to have something you made...

I am going to try and put a little age on my next brew by taking it from secondary to corny flushing with co2 and letting it sit in the basement. How long can I let it sit in a northern Illinois basement with just co2 on it in a corny? TIA MP Wall

I am going to try and put a little age on one of my next brews by taking it from the secondary to the corny, flushing with co2 and putting it back in the basement (still pretty cool no exact temp though). How long can I let it sit with co2 on it in a corny in a northern Ill basement? TIA MP Wall