Recent content by MasterJeem

A zombiebrau, you say? Sounds delicious. And not patented yet!

Lol, sorry. Had to do it :D

mine has been sitting for about 4 weeks. dumped the trub about 2 weeks ago. still a bit murky. i guess i'll just have to keep my eye on it and keep the trub in check

Thanks

i just made my first braggot. that looks pretty good, but from what i understand, at least 51% of your fermentables need to be honey.

Just a bit of an introduction... I'm a mead maker that's recently started brewing and I'm hooked (mead takes so long!). I read through last year's thread and let me tell you, you guys make some delicious looking brews! I have a lot to live up to, but I'm sure that I can get my spiced...

dogfish head in delaware serves meads on occasion. they're braggots.

Give it some time. Those conditions aren't bad, but I let a d-47 batch get hot, tasted like thinner, I let it sit and now it's delicious

that d-47 is very touchy stuff. you didnt let it warm up while it was fermenting, did you?

Or making a donation to your local hippie that opened up a business by selling a beekeepers honey at 300% markup.

Anybody remember "Simpson and son revitalizing tonic"?

While we're on the subject, i was considering making a batch of snake oil mead. Anyone ever try it?

wow, typically the local honey is much cheaper than the processed stuff at the supermarket. this is very unfortunate. i hope its delicious

this is something i could definitely get into... a friend and i are already planning a christmas braggot that we've come up with, but i wouldn't mine trying my hand at that spiced dunkel weizenbock. my only question, what are the laws about mailing out bottles of beer?