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ooops.

no real temp change and the carboy has not moved ... I am sure it had already fermented dry and the hydrometer reading was .990 there were no bubble on the top before this started ... it does look just like a regular ferment and the beer smells great but its weird that its going again with no...

Hi, There are a couple pics below and just a quick question. I had made a wit that had fermented dry about a week and a half ago. I was letting the sediment settle and it has started to re-ferment anew. I was thinking this could be some kind of MLF or something but I am not very...

lets keep our fingers crossed lol ... I have plenty of experience brewing mostly wine and mead though (I know beer is a different animal) just a few beers so needed a push in the right direction.. thx again

First off thank you for all your help! especially SMc john and chick who were more helpful than deterrent. I am going for a wheat/witbier or something closet to it. I was under the impression any "beer" with honey was braggott but I stand corrected :) Here is what I think I have decided to...

OK point taken :) really the post was more not about if I should do this or not but seeing what was good or bad about some thing that I had come up with after reading other recipes. trying to finger things out soooooo if you were given this as a starting point what would you do or change? and...

ok I think I posted this in the wrong place originally so here goes again... Over the weekend I brewed up a Witbier kit and after watching the beer brew on Saturday I thought that I would like to try a non kit brew. I just made this recipe up cause I really have no idea. I was...

bump .... let me know if this is in the wrong section I will move it thx

as far as I understood molasses is not 100% fermentable (which is what is in brown sugar) it should leave some residual flavor

Over the weekend I brewed up a Witbier kit and after watching the beer brew on Saturday I thought that I would like to try a non kit brew. I just made this recipe up cause I really have no idea. I was thinking of making a 5 gallon Braggot and wanted your opinion on ingredients and also...

Fermented down to .998 and added another 7 pounds of blackberry honey and six pounds of blackberries. re fermentation has started! I think that this gave me a 1.120 SG. I didn't account for the aditional volume of honey and black berries so I actually had to rack off a gallon into a...

and the extract is the LME yes?

I have found that usually this is due to either reader error or the sugar source not being thoroughly dissolved.

I have never done this before ... The SG was 1.070 at the start. about where do you suppose I should add the additional honey?

I don't own a five gallon carboy. Inverting the sugar solves the sugar problem. I would need 7.5 lb honey to replace that 5 lb of sugar do you think I could add that later? Say after a week? I want the ferment done before adding the fruit.

ya I am on the visitors side dugout on the SO2/sorbate playing field, not adding any additional SO2/sorbate to any of our wines unless I have to back sweeten. (usually only with kits that have f-packs in wine) so what I am shooting for is for the yeast to putter out 1.110 should get me close...

I read something along the way in the past couple days that some people boil their honey. Something about scum. I am assuming something floats to the top and foams? what is it? is it bad? is it necessary or is it just a preference? I did not do this on my first batch of mead and it turned out...

By all means keep on with the info. The bashing was a little uncalled for but sometimes heated conversations are where a lot of info and opinion comes out, so please if there is anything else you all can impart it would be good. And remember opinions are exactly that Opinions. I know in wine...

Hello all, I just bought 12 pounds of Blackberry Honey and am kind of undecided what to do with it. I was thinking of maybe just a straight mead but that depends on the flavor of the honey. If I add fruit,in your opinion, what should I use? how much? Should I add half the fruit in...