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Thanks beernutz. I knew I forgot something. Greg

Haier 5.0cf chest freezer with a Johnson Controls A419 thermostat. Perfect for lagering or keeping ale at a cool temperature. Price: $140.00 obo Measurements: 29 1/4"w x 22"d x 33 1/2"h Email if interested. Thanks, Greg

Actually, the baking soda is to raise alkalinity...but that is another website.

That is kind of what I was thinking. Basically, I could do it, but why chance it.

While dosing my pool chemicals this evening, I was adding a little pH up and was looking at the ingredients on the bottle and it listed the only ingredient as "100% potassium carbonate". I think everyone see's where I'm going with this. Opinions? By the way, I then checked my latest batch...

First, I'm going for a medium sweet mead base using the following: 15lbs orange blossom honey add water to 6 gal 10 grams lalvin 71b w/starter SNA The extra galllon is for topping up later. After primary, I am debating spliting the batch into one gallon jugs and adding various...

This might be my first senior moment (age 49) but, if I'm scaling a 5 gal recipe that has about a gallon of honey and 4 gallons of water, do I divide by 4 or 5? Thanks, Greg

I brewed a Belgian Tripel from Midwest HBS back in April. It has been in secondary for about 7 months. I'm ready to bottle but am concerned that there won't be any active yeast to carbonate it in the bottle. What are my options? Thanks, Greg

Not at all harsh. I have always said that my main fault is that I don't take criticism well...unless it's contructive. That was definantly constructive. Thanks for the alternative suggestions. Greg

I tried a bottle of this a few days ago. Great fruity taste at the beginning followed by an interesting alcohol flavor to end. Almost like drinking a cocktail. 11.5% abv. Here is a short description from Wiki: DeuS (Brut Des Flandres) is a premium Belgian beer manufactured in Buggenhout...

I'm OK with a little toothpaste at the end of a bottle too. Thanks for the info. Greg

If I'm only bottling a gallon (maybe two), how much yeast do I use?

How much is a little? Do I put the yeast in the bottling bucket with the priming sugar and rack on top of it right before bottling? Do I put it directly into the bottle?

Sorry for the confusion. When I said,"... is it resigned to being still mead?", I was referring to the mead being noncarbonated, not that I thought it would morph into something else. Is "still" the correct term or is it just the way it was used in the sentence? Greg

Sorry. I thought "still" referred to noncarbonated. What is the proper term for noncarbonated mead for future reference? Greg

Since I have 5 1 gal carboys bulk aging is it resigned to being still mead? I was thinking of making one or two gallons sparkling but I'm guessing that the yeast will be dead by then. Do I have alternatives? Thanks, Greg

Since I have 5 1 gal carboys bulk aging is it resigned to being still mead? I was thinking of making one or two gallons sparkling but I'm guessing that the yeast will be dead by then. Do I have alternatives? Thanks, Greg

Thanks for the replies. It's about 2 months old. It was a five gallon batch that I put into 1 gal carboys for primary, then racked onto fruit I brought back from Hawaii. When I rack it off the fruit I wanted to bulk age it. I don't have a problem leaving the airlocks on. Just didn't know if that...

Right up front i'm asking...please be kind. My question is: When bulk aging instead of bottling is there a point where you remove the airlock and seal the carboy? Thanks, Greg