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Before I got my plate chiller, I tried to convert my existing immersion chiller to this design. I pumped hot wort through the chiller and dropped it into a bucket of ice water. I found that it didn't work nearly as well as I hoped. I had to stir the ice water constantly or the chilling would be...

For my first AG batch, the LHBS guy recommended a recipe that happened to call for mash hopping. I had not heard of it, basically ignored it (i.e. put the hops in for 60), and forgot about the technique for a while. Lately, I've been using FWH for most batches. I guess I haven't missed much, huh?

What's the benefit? I've heard of it, but I've never really understood how or why to use it.

Not to hijack the thread (nor to start a fight), but saying mead is wine troubles me. I realize honeywine is a colloquial synonym for mead, but by my more stodgy definitions, wine is a non-distilled fermented beverage made from fruit juices, mead is a non-distilled fermented beverage made from...

I agree, long and low (149) has always worked well for me an the DIPA/IIPA. With S05, they finish around 1.012.

Every year, I brew 10 gallons for a crawfish boil. We drink it all in a day.

Awesome idea! I'm in. Thanks,

Not sure what you mean in saying you can't pump hot wort directly. I think most folks, myself included, pump hot wort through the plate chiller. Works great.

Heh-heh. You said, "dribble".

My step dad gave me his like-new turkey fryer a few weeks ago. The burner stand is one of those made for the pot in the kit, round, with three small rails (for lack of a better term) coming up from the deck to ring the base of the pot. My keggle burner is showing its age, and I thought I'd test...

Is close enough close enough? If so... You had 3 gallons at 6% ABV, so, you had 0.18 gallons of alcohol (0.18/3 = 6%). You removed 1 gallon of water. You still have 0.18 gallons of alcohol. 0.18/2 = 9%. The formula, I guess, should be: Starting ABV * Starting Volume / Ending Volume 6% * 3 /...

I used EC-1118 in my bochet, and I feel it's too sweet. That yeast should be good to 18%. I think cooking the sugars this much makes them less fermentable, but I'm just guessing (or making excuses, I don't know). By the way, I used the White Labs Sweet Mead yeast a couple of years ago, and it...

Congrats! I did a very similar recipe in December, also using EC-1118. I got about 1.030 FG. I was worried that it was permanently stalled. At one point, I racked it onto some fresh yeast, without result. It's good to see yours finished high and still took first! I think I cooked mine down...

OK, I suppose I should disclose my aversion to applying absolute mathematical precision to an artistic endeavor such as this. Having said that, assuming honey and LME add the same gravity per pound per gallon, this fermented beverage derives 46% (6/13 = 46%) of its gravity from honey. I assume...

What is a braggot, technically?

I've done maybe 10-12 batches with them. No problems. Sorry.

I made the first (1 gallon) batch in April 2009. I've opened one bottle since then at about 6 months. The first hydro samples up through bottling were like jet fuel. The bottle I opened was smooth and mild, almost too mild for my taste, but it's my first show mead, so I'm not really a good...

BTW, I've made the TJ Mesquite Mead twice, the OG was 1.120-ish, and the FG was 0.998.