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I’ve made a lot of Mead, Cysers and Braggots so far this year; a lot of 1 gallon batches along with a couple of 5 and 3 gallon also. I love to experiment. Wifey sez I must have been an Alchemist in some distant past life. After the bottling, there is always some left that isn’t enough to fill...

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Has anyone here done this? I was thinking on making a Mead with the addition of Belgian Dark Candi Syrup. The idea is to give it a bit of a toffee flavor. About 20% total volume of ingredients. Invert Candi Syrup is so simple to make. I always 'cook' up a batch to add to my Belgian Ales.

I have a wort that has been in the fermenter for 2 weeks now and it is so cloudy that you hardly can see the hydrometer to read. Would clarifying tabs in the secondary help?

What would be a good 'rule of thumb' for using Flaked Barley for head retention and body?

I have a Goldings plant going pretty well. I have been using VF-11 to feed it every other week. Does any one have different ideas on this?

I have to admit, up-front, that I'm a big fan of WILLIAM'S HONEY CREAM ALE. This simple extract kit with the unique Wyeast Ringwood yeast is excellent kegged or bottled. Well, I thought I'd give MoorBeer's Jim Rossi's Honey Pale-Extract KIT710 a go to see how it stacked up against my favorite...

Has anyone tried smoking their own grains like in a Weber BBQ or in a smoker or trying to flavor the smoking process with oak or mesquit or maple or a marenade?

Any other Label making software or sites out there? The Seal Generator doesn't work anymore.

How can I organically control whatever is eating holes in the leaves of my Hop plant?

What is the best way to cork a Belgian bottle? Do you run the cork all the way in and let carbination push it out to the wire hood? Or only put the cork in half way so it just fits under the wire hood?

I've always been intrigued with the notion of surviving 'dismal times'. And making beer from scratch with minimal equipment, home-grown and scrounged ingredients is right up that alley. So, here's the scenerio: Iran and North Korea pop two coordinated EMP nukes launched from ships off shore...

Does BEERSMITH figure efficiency? I just did an all-grain Belgian using the 'Brew-in-a-bag' method from the Mar-Apr BREW magazine article.

The few times I've tried to modify a recipe for a one gallon fermenter have been dismal failures. Either too hopped or too malty or not enough or some other reason that makes the effort a drainpour. Does anyone have any 'rule of thumb' pointers or other advice regarding just doing one gallon...

Ok, I've been homebrewing for several months now and have tryed several kits from various HB stores around the country. Here are my favorite kits that I've brewed and try to keep on hand. #1 WILLIAMS HOMEBREW SUPPLY-HONEY CREAM ALE, nice mellow ale that I need to brew two batches of this so I...

I looked at one of my 3 gal Mead carboys this morning and noticed mold colonies floating on top. They look like little white fuzzy buttons with a bluish center. Is this batch ruined? The airlock is still blubbing. I sanitized everything and boiled the water before adding the honey but somehow...

Several months back I told an old friend that I had started homebrewing and bottling my own homebrew and that I collected suitable bottles. A month later, he gave me a case of Becks bottles to which I gave him a couple of my best. The labels soaked off almost over-night and the bottles are now...

After 10 weeks, a 2 gallon batch of mead is still blubbing in the airlock, reading 1.042. Is this normal? This is my first batch.

I have a 2 gallon batch of Mead that has been in the fermenter for over two months and the air-lock is still blubbing. Is this normal?

From what I understand, Falstaff beer is no longer produced. I remember when I was in college back in the early seventies, Falstaff's creamy lager was one of my favorites. Now, after having started homebrewing, I'd like to try and brew that recipe if anyone of you out there has one. Or can...