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So I am going to tackle this over the weekend. Can someone advise on the mash schedule? I plan on adding 163 degree water to get a 154 mash but am I supposed to sparge with a certain temp? Also, the LHBS did not have the yeast so I ended up with Safale 04; what do you guys think??

3 YEAR UPDATE Holy crap does this taste good now. It is mostly still and quite complex. Nice sweetness as well. Almost coffee like, (looks like coffee too). I say use up those leftover ingredients!

I very much want a "grapefruity" IPA, but can not get Simcoe in my area. Can anyone recommend alternatives?

not sure. it doesn't really taste fruity. maybe crappy honey? nope, i originally wanted it to be still. maybe it would taste better carbed? i think that i can carb it later with some boiled corn sugar if i have to.

Well, I bottled this today and it kinda sucks. over a year later and ended up with 9.8%. It tastes ok at the start, but finishes with nasty twang. I guess I will just leave it in the basement for a while and see what happens. not sure how long i can age it though with only 9.8%.

Double batch sparge?

how long do i mash it for? single infusion? sorry, i am a noob at all grain. this will be my second one.

Sorry bro, I have never used any chemical to shine stainless.

In my TIG welding days, a STAINLESS wire brush was the best to clean up the welds while they were still hot. Definitely stay away from a carbon wire brush. That will cause rust.

Just racked this the other day, and it tasted great! Nice light malty flavor and still a bit of honey nose and sweet taste. I believe that the honey will still ferment out a bit. I topped it off with a bit of wort from another batch that I had just brewed. Now I am thinking that I should have...

I'm guessing it is going to be a "bit nutty" and have a nice mead nose?

I threw this together last night out of some leftover ingredients. What are my chances of it coming out alright? I have been reading about braggot's having half malt and half or more honey; sounded good to me! 1 gallon batch 6oz crystal steeped for 15, (I know it should be 30, but it...

I highly recommend the extract version of this recipe from Yooperbrew. I have made it three times and it is awesome. https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/

excellent recommendations guys. thanks. i just happen to have a food saver. never thought i'd use it. so the question still stands; how to sanitize. i know that they are supposed to be bacteria free, but i did see some bugs on them. or maybe my ipa will be about 7.4% and dry hopping in...

i have been picking and drying over the past few weeks. this wasnt something that i was going to brew right away; i just wanted to get started on developing a recipe. i was just worried about sanitation because there were definitely some bugs on the cones and i air dried them. there are enough...

hey friends i have homegrown cascade, magnum, and nugget. i would very much like to make an ipa with 100% my hops. my question is, 1. what should i use when? 2. what can i do, if anything to sanitize the hops for dry hopping? thanks.

hmmmm. if it is not pectic haze, what could it be?

crap, sorry, i just saw that i was in the wine forum and not the mead...

hello all, i made a pear mead about 9 months ago and have racked it 3 times. i think i used pectic enzyme, but am not absolutely sure as i didnt write down the recipe. Is it possible to add it now to help it clear? thanks.

Here is mine. I love it and have made three batches. have received many compliments as well. Oktoberfest Honey Wheat 6.6lbs Muntons Wheat Malt Extract 1.5lbs Honey .5lbs Crystal Malt 1oz American Hallertauer 60 min .5oz Williamette 30 min .5oz Williamette flavor 1oz Cascade aroma American Ale...