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So, been brewing almost 20 years now and have never done extract brewing. lol. I started right off with a 10 gallon, all grain, home built automated system. Recently have decided to start doing some 1 gallon extract batches for basic recipe testing and also for some variety. Not sure why it...

If anyone is interested in what it's like to open a keg that hadn't been touched in almost 4 years, it wasn't horrible (felt like it was still at full pressure). It wasn't great mind you... but really wasn't bad at all.

So we've made this beer numerous times and it always takes 9 to 12 days to reach FG (OG around 1.075). This time it took 5 days. Only 2 things changed... used well water vs filtered municipal water and did a very long boil (wasn't paying attention during sparge). I'm assuming it's the water...

Getting ready to brew and somehow the o-ring for the pressure relief panel is missing. Can someone who owns one possibly measure theirs (ID,OD, diameter) so we can see if we can find one locally? It's somewhere around 3 1/2 inches (panel is oval shaped). Tried calling Blichmann and they're...

We make beer and mead in 10 gallon batches down to 1 gallon batches. The only size we have to siphon is the 1 gallon and, for whatever reason, not a big fan of siphoning. So... made these... less than $10 in parts. Slip a hose on the spigot and you're bottling or racking. :)

What's with all the racking? lol. I see numerous people racking 2 or 3 times in the first couple months. It seems to be the general consensus that 2 months (or more) on the lees does not have any significant effect on the mead. One of the most popular meads out there (JAOM) sits on the lees...

Experiences with this filler? The reviews seem really good but after watching a couple videos, it seems like it is aerating a lot while filling compared to a simple tube/check valve style filler.

Hey all, Still pretty new to meads and was wondering, for those of you who closely track it, what your typical fermentation timelines were for a basic traditional mead with aeration and staggered nutrient additions. Our first traditional mead I had planned on doing nutrient additions and...

Have our first traditional sweet mead that will be available shortly (all melomels prior to this) and I'd like to oak barrel a portion of it (new American oak... medium toast). Just wondering for those of you that have barreled your mead, how long did you leave it in the barrel? I realize...

Anything else using Wyeast wine and mead yeast nutrient instead of DAP/Fermaid? I'm pretty new to meads but I've been using this nutrient and was wondering if anyone else has been also. The sheer recommended volume of these 2 nutrients seems to be very different... up to 8 times more...

Hey all, Made a cyser with Trader Joe's spiced cider and it turned out really nice. Their cider is all natural, unfiltered (i.e. yeast nutrients) and already nicely spiced. It's actually pretty heavily spiced (which we like) so if you prefer subtle spices, it might not be for you. Other than...

Mead newbery here. I was thinking of making a traditional 5 gallon mead and letting it go dry. From there, breaking it into smaller quantities and back sweetening with various fruit juices and combinations to see what we like. Anything wrong with this approach? What are the pros and cons...

Made a second batch of JAOM and, on the suggestion of many online posts, decided to try Wyeast's Sweet Mead yeast instead of bread yeast. What I didn't catch was that this yeast probably won't carry it to the same finish as bread yeast and the 3.5 lb honey to water gallon ratio might be over...

What's the highest CO2 pressure at which you've run your home brew? We're running our Imperial Hefe at around 22 psig and it's pretty happy. I've never run a beer this high but being that it's a relatively high alcohol, big body Hefe, this pressure really works for this Frankenstein style...

Just wanted to give another endorsement for these faucets. Not only are they great for pouring growlers and samples but they're also more hygienic/easier to keep clean. Another advantage that I don't see a lot of people discussing is that if you want to highly carb a beer, you can still get...

Anyone tried it? If so, how was it? If not, do you think this style mead would benefit from some barrel time? TIA!

Based on gravity, time, volume or a combination thereof?

Talk about efficient. No equipment, no sanitizing, no work and no waiting... http://www.foxnews.com/health/2015/12/31/woman-gets-out-dwi-because-her-body-is-brewery.html?intcmp=hplnws

We're doing back to back batches of the same beer only 2 weeks apart (Hefe) and I'm considering dumping yeast and then re-pitching the proper amount of yeast (with new wort) back into the dirty fermenter (Blichmann conical). The fermenter would never be opened and would be kept slightly C02...