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Pics: http://imgur.com/a/7pZde Recipe: 24 lbs. Orange Blossom Honey 5 gallons water 15 grams Lalvin 71B - Rehydrated with Go-Ferm at 104F Staggered Nutrient additions per Ken Schramm - Yeast Nutrient and Diammonium Phosphate. OG = 1.125 FG = 1.020 2.5 - 3 lbs. Fruit per gallon in...

I brewed up 10 gallons of Flemish Red (Jamil's recipe) and used WLP001 for primary. I split up the batches into two five gallon carboys and will be pitching Wyeast's Roselare Blend in one ..... and White Labs Flemish Red Blend in the other. Per Jamil's instruction, I planned on racking to...

Hello, all. I made an 1800ml starter 24 hours ago. Today it was bubbling like mad, with large chunks of yeast (probably 3 tbs. worth total) flowing out of the flask onto my (protected) stir plate. The overflowing has been going on all day. Question: How much of the population did I lose...

Greetings, all. I'm getting all geared to brew up my first prickly pear mead. Harvested the fruit yesterday and plan on brewing this weekend. From what I've read, including (The Complete Meadmaker and Charlie Papazian's recipe), there are a few different methods; particularly pertaining to...

I'm in the middle of brewing a ten gallon batch of barley wine and through a few mistakes misreading my thermometer, i just realized that I've been mashing at 165 for the first 15 minutes of the mash. :( Did I just screw up this batch? I subsequently added about a gallon of cold water and...

Greetings, all. My first post here. Just wanted to introduce myself and thank everyone for contributing here. I've learned a lot reading your posts in the past couple years. I have a batch of Imperial Stout that has been sitting in a primary fermenter (5 gal. carboy) since I brewed it...