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Buddy of mine was asking if I could make a beer that tasted like honey roasted nuts. I think it may be doable. Use some Maris Otter or Golden Promise, honey malt, dash of roasted barley, toss some ground nuts or peanut butter in the boil. thoughts? Sent from my iPad using Home Brew

I've used bread yeast for some other batches and the flavors seem to come through better. I'm going to use four pounds of honey so I'm not sure it will be 50/50.

Looking to make a 1 gallon test batch. Steeping 2 oz. ground coffee at room temp for 12 hours, then pour into 50-50 mix of honey and water. Adding 2 oz cacao nibs, then yeast nutrient, energizer, and bread yeast.

Hmm. That's an interesting idea. Maybe just do a beer with base malts and low acid hops.

Forgot about this. My brother in law is a great guy, but he's a Florida country boy and engineer. Guess that's why I like him. I think he'll enjoy the chocolate wheat beer I've got fermenting though, he's always been a soda guy and loves stuff like Natty Light. Trying to wean him off that stuff lol

Anybody here try making a beer that tastes like Coca-Cola? Is something like that even possible?

Built one up around a styrofoam cooler from Omaha Steaks, then did a dark walnut stain. Wood came from the crate they packed our TV in when we got relocated.

That sounds like an excellent idea, could I do hydrometer readings the same way is a question that comes to mind, and would back-sweetening be necessary? I know once abv's start getting higher you get a little more alcohol burn, at least that's the thought process from my lhbs owner

Freeze distill? You mean like what they do for eisbocks?

Aging wont be an issue, once I start it I don't plan on bottling until late next spring or summer. I'm still gaining knowledge, could you explain the techniques you mentioned above further please? Nobody laugh please, I have an idea of what FB is saying but I want to be sure I understand.

I did a side by side last year between bread yeast and sweet mead liquid yeast, ended up with more flavors coming through on the bread yeast batch. I'd like to stick to bread yeast, but if there's something out there that could get the same results and help deliver a higher abv I'd be all for it.

JAOM on the left, strawberry vanilla done JAOM style on the right

I started making mead last year using the JAOM recipe and have gotten some pretty good results with two other recipes using bread yeast. One was a pumpkin mead that I popped a bottle of this past weekend at a friend's party. It was a huge hit. After talking with a few folks I've decided to make...

I want to use the JAOM method and go with bread yeast, the question in my mind is if I should use Campden tablets or not. I'm going for a one gallon test batch at this time and this is only the fifth batch of mead that I've made, any suggestions or advice is greatly appreciated

My wife bought an iPad for me as an early birthday present, and I want to use it for more than games and Skype with my family. Any recommendations on brewing apps that would give me the most bang for my buck?

I agree, my family was very surprised that I used everyday ordinary bread yeast in it, definitely going to be using that from now on and making the Christmas mead a yearly thing

Well, opened them up tonight for the family Christmas party. The bread yeast batch was pretty popular, the family members who tried it could distinctly taste the honey first, the orange in the middle, and the cinnamon on the back end. The liquid yeast batch came out good, but the flavors weren't...

Looking to do this today, and my pumpkin has sprung a small leak on the bottom. Think chopping it up, roasting with brown sugar and tossing it in the primary would be a good idea?

I have a three gallon batch that, due to a crazy month, has been sitting in the primary for about three weeks now. It did ferment, little plastic thing in the airlock is still up, and no signs of any infection. Four pounds of barley malt total ( pound each of pilsner, smoked, CaraHell, and...

Let's say, hypothetically, some of my family back home in St. Louis would like to try some of my brews at Christmas. And driving out there with the car loaded up, in this scenario, isn't an option. Hypothetically, what would be the best way to send some back?