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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Any thoughts on John Bull Master Class Irish stout?

    I was looking at trying the John Bull Master Class Irish stout as my next brew. Has anyone tried this & if so, would you recommend it? Would everyone else agree that Nottingham would be a good yeast to use?
  2. C

    priming ratio?

    Whats the ratio or DME per gallon when bottling?
  3. C

    primary fermenters with spigots

    This may be a stupid question but you know what they say, "There are no stupid questions, only stupid people" HA! I love that. Where was I? Oh yeah....... I have some 4 gallon buckets that I got from a local bakery and would like to use them as primary fermenters for smaller batches. Is it...
  4. C

    which capper is best?

    in ya'lls opinion, which is better and why? A hand held bottle capper or a bench capper? If you go bench capper is an old cast iron a good way to go?
  5. C

    A little advice here please.

    I just finished reading "The Complete Joy of Homebrewing" and I want to try using a general recipe outlined in the book. Here is the recipe then the question follows. Recipe for 5 gallons 3-4 lbs prehopped LME 2lbs additional DME Yeast I want to make a hefeweizen, so I will be using...
  6. C

    2.5 gallon batches

    I've been reading different books on brewing, all of which have recipes and suggestions. Some books recommend that for a 5 gallon batch using 2 cans of Prehopped LME instead of a 1 can/3lbs DME ratio. My question is would it be ok to make a 2 1/2 gallon batch with only 1 can of prehopped LME and...
  7. C

    Whats a good temp for fermenting a hefe?

    I have seen all sorts of post for fermenting Hefes, but what would be the optimal range for fermenting one using White Labs Hefeweizen yeast. I could put it in my spare bathtub and let it soak in cold water and maybe get the temp to about 67F I'm assuming. Any thoughts appreciated.
  8. C

    Secondary temp

    When brewing any style beer, ale or lager, does the secondary temp need to remain the same as the primary fermentation? Thanks in advance.:confused:
  9. C

    sanatizing

    Can I use tap water with bleach added at the proper ratio to sanitize my equipment or do I need to boil the water first before adding the bleach?
  10. C

    Greetings from Tennessee

    I am a novice brewer and just ran across the network here. I have tons and tons of useful info already and look foward to finding more. I'm from The Middle TN area, about 50 miles east of Nashville. If there is anyone else from this area, I would like to hear from ya. One day I plan on going...
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