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I'm making a peach-Ginger melomel. OG 1.100, using QA23. After two weeks it's only down to 1.060. PH is at 3.6, plenty of aeration and nutrients. Started a pomegranate melomel one week earlier using 71B and it's done. (OG1.20/FG 1.10) I've never used the QA23 yeast before and I was wondering...

I started a mead last year. It was 14 pounds of buckwheat honey, 12 pounds of clover. Over a period of 6 months I added 10 pounds of spiced inverted sugar, 18 pounds of tart cherries, 8 pounds of sweet flathead cherries. Used EC-1118 yeast. Long story long fermented all this out. Went from an...

I made an English barley wine on Thursday with a starting gravity of 1.105. Used 33grams of S04 in a one gallon starter. Fermented at 72 degrees(a little warmer than I wanted) and two days later it was down to 1.020. I've had beers, even big beers ferment out in 4-5 days but never 2. It took...

Has anyone ever used Belgian Candi syrup in an English barley wine. I was thinking of using the 90 in a 5 gallon batch ( finished batch) I was hoping to start around 1.110 and Finnish at 1.018 I thought the sugar edition would help to attenuate the wart. I plan on using SO-4 yeast. If so what...

Started a mead 9/13. #24 alfalfa honey, 1.5 gallons pomegranate juice, 3quarts black current juice, #3.75 raisin, 3gallons RO water, 1-tbsp gypsum, 1-tbsp calcium cloride, 1-tbsp. yeast starter, 1-tbsp. yeast nutrient. OG 1.142. Three packs rehydrated 71B-1122 yeast. After 6 days gravity was...

I searched the forum and the only thing I found for Buffalo Berry mead was sometime back in August 2013 and most people reverted back to chokecherries. Has anyone ever used Buffalo berries in a mead before? I was looking at a website for making buffalo berry jelly and it said when you heated it...

Okay, even though it is the same batch they have different Yeast. Started a 6 gallon batch of black current and pomegranate mead 9-13. After the first six days took a reading and it only attenuated down 40 points, starting OG was 1.142. I split the batch and replaced the original 1122 with 1118...

I started a black current and pomegranate mead six days ago. It had and OG of 1.142, checked it last night and it was at 1.102. Fermenting at 70°. I put more nutrient and yeast in last night. My concern is it may be fermenting at to slow a rate. I have not used this yeast before and am just a...

With ten million cells per milliliter used by some professional brewers. How close could a homebrewer achieve this level. I'm making a 3 gallon starter and this will probably be no more than 2.5 million cells per milliliter. Even after decanting most of the liquid this will still be a large...

I started my third batch of melomel on September 20th . Recipe: #14 Buckwheat # 12 Alfalfa 6 gal spring water EC1118 yeast 2 1/2 tsp. yeast energizer 2 1/2 tsp. yeast nutrient O.G. 1.130 On 10-15 split it...

What would be the highest starting gravity you can use for mead. My yeast is good to 18% however, some people have said they have gotten well over 20%. I don't want it to Finnish too sweet. If anyone has any suggestions that would be great.

I want to buy a fridge or freezer to control temps, and of corse a controller. I'm not sure which one is better. I want to be able to place two 6.5 gal. carboys inside and am not sure what style or size device would be best.

When I am boiling my wort, just before it begins to boil, I start to skim off some of the forming proteins with a slotted spoon. I do this until boiling starts and stop just before I make my first hop addition. Dose this help, hurt or make any difference to the finnal product?

I have been doing AG for just over 1 year and am not sure what is a better technic, batch or fly sparging. I do only fly and never thought about batch sparging. I normally hit around 60% extraction (Pre-boil). I see a lot of people staiting 75-85%. I hit all my mash temp and sparge with 175-180...

I have a pomegranate melomel that has been in a secondary since September. It is clearing nicely however, would it be a good idea to re-rack this to another carboy for the long voyage. The OG was 1.135 and my last reading was 1.018. I used 28 grams of champane yeast at the onset and alas seems...

Does it do any good to rehydrate Irish Moss for any length of time before using.

Should you store your newly bottled beer warm or cold? My lastest beers are in the garage and are around 45 degrees. An American stout (1.086 O.G.) and a pale ale (6.0 O.G.). Will it take longer to carbinate at a lower temp?