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Someone posted an image in the mead pics thread that they had said sat in PRIMARY for some insane amount of years. They reviewed it as fantastic. I've left mead on the lees for six months without any consequence. I think a lot (a lot, not all) of the fear of autolysis is based in impatience...

For the people saying "it's just a video game": Bethesda started the Elder Scrolls series from a D&D campaign they wrote. If any of you have played D&D, you'd know that every single detail, including what went into a fictional mead, is up for consideration. The depth that Skyrim has is...

INB4 HATE: I'm exaggerating. But still.

Have you gotten to make a mead yet, Valerian? 3lbs of honey into one gallon of water is syrupy thick. If it has only gotten to ferment to 4%, it'd be like tomato soup. Yuck! That's not a preference thing, that's just drinking honey.

Electric Wizard has been my favorite metal for the past few months.

I have been malting buckwheat and quinoa for 1 gallon batches. First I tried running millet through a food processor as you describe, and boiling it with absurd amounts of amylase. While I'm quite sure by taste and looks that I got at least some conversion, separating that was absolute hell...

Tomorrow I am kegging my first batch of beer ever. (Yes, I purchased a keg right off the bat to avoid bottling.) This five gallons of beer was made with six pounds of brown rice syrup, as opposed to the X amount of sorghum + Y amount of BRS simply because my LHBS only carries BRS for those...

I have been buying Green's dubbel at TotalWine. I LOVE it.

Chestnuts + enzymes?

Okay then! Pot is on the stove now and I'm rolling with it. Thanks!

Oh, wow. I'm really glad I noticed this post before my first brew day. Thanks a lot Thanatos for uploading pictures of what your oats look like. I haven't had any solid clue as to what they should look like. I now notice that you're using quick oats; I have access to both quick and regular...

You're gonna post pictures right? I sure hope so! Seems to me like this will work very well. Did you use any maltodextrin?

Check out posts by users igliashon and rlbois1; the recipes they've been posting are complete with pictures and seem pretty promising.

GF oats + honey = HONEY BUNCHES OF OATS BRAGGOT?

Dextrose is corn sugar. I've seen it labeled as 'priming sugar' also. You can get it at any homebrew shop.

Awesome. Thanks a lot for the replies!

Hey there, I'm really interested in copying your recipe. A few months before finding out all my digestive issues were due to a gluten intolerance, my mouth was graced with Young's Double Chocolate Stout. It was also my first and last stout. So after reading through this post, I have to ask...

I'm not from AZ, but I also have no way of getting fresh juice to make into cider. Consider this though: Costco does sell 1 gallon jugs (in groups of two) of apple juice that is both filtered and not from concentrate at a good price.

I did the exact same thing you're doing a few months ago. Star San is awesome; just drop a little bit in the carboy fill it up with water, and dump the mixture into a tub/pot/bucket. Throw your airlock, funnel, and anything else that will come into contact with the cider into the...

This is awesome! I've been thinking of using T-58 with a cider and have recently decided my next batch will involve Belgian candi syrup. I'm really glad to hear that yours came out tasty! Good work!