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I have made a melomel, using sweet cherries. It has been fermenting now for a month. I sampled it and it has a "bready" flavor. Anyone ever run into this? It is not infected.

I got this system when they had it on Kickstarter. I also went from a three tier gravity/pump set up to this one as I am now living in an apartment. This is an amazing set up. Takes up very little space and is also great for doing smaller batches. Emmet and the guys at CH are awesome. I had an...

Ok, I wanted to try to make "vikings blood" mead which is more of a melomel I guess since it is mead fermented with cherries. So, at Walmart, I found they have 80 oz jugs of pure honey for 12 dollars. I bought 2. I bought about 4 lbs frozen sweet cherries and pureed them. I mixed the 2 jugs of...

My point being that anytime you add steps or more equipment into any process it introduces and/or increases the risk for errors or complications. You can still spare with a biab set up but sticking to a strict 1 vessel set up, you cant sparge. Once you go beyond 5 gallons, BIAB becomes...

I began my homebrew journey using a 3 vessel gravity fed set up and am now going to a BIAB rig. There is some preconceived notion that a more complicated or intricate set up or method of doing something is better. Sometimes it is as it provides a lot more control but it can also allow for more...

I was a 3 vessel AG brewer back in the day (before I got divorced and lost my rig in the settlement) and wanted to get back into brewing. I saw this set up and it looks like a good rig for an apartment. Would this be feasible to run in the kitchen of an apartment? Also, is this classified as a...

I have found a starter that was in my beer refridgerator for 3 months. It got moved to the back behind some stuff and never noticed it as I switched to a different yeast and have a couple flasks. The starter wort is nice and clear and no funk growth in it. Is it still useable?

I actually live in Parrish, just east of Bradenton. I say St Petersburg as many people dont know of Bradenton. I moved here from Miami. Amazingly, the South Florida area has no homebrew shops. At least up here we have like 3. I would like to know if you guys use any local/native ingredients in...

I just found this thread. I live in Florida but sometimes go to Guatemala. I adopted my 2 girls from there, so I go back. Nice country. Love Antigua. I may be going down there beginning of next year. If I do, Ill let you guys know and if you want some stuff, Ill bring it with me. Im happy to see...

Hello Is anyone familiar with Brigand Ale? It is a Belgian ale from Casteel Brewery. I have drank many belgian ales and this has an awesome flavor. I am trying to recreate a AG recipe for it. If anyone can throw me some ideas, I would appreciate it. Thanks

Yeah, I graduated high school 20 years ago, but man, being called into the principals office, even today, still puts dread in my heart. After I hastily explained that this was not what they thought and they are hops which I use for brewing beer, the principals' eyes lit up with excitement and...

When your 5 year old daughter takes your zip lock baggie full of whole leaf hops into school for show and tell and tells her class "these are my daddys favorite" and upon arrival to pick her up from school are promptly pulled into the principals office for questioning.

I cant say there is one style I wont brew. I love the experience of trying things and being experimental. However, that native beer made from chewed corn, I think my adventurous side will stop there. LOL

Yes this does. That was the main point of my question. I had a feeling that the yeast cake from my stout might leave the yeast a little abused and not in the best shape for the 120. I think I am going to spend the $6 for a new pack of 1056 and build up a monster starter of fresh yeast. On...

I am trying to make a yeast starter for my dfh 120 clone. If I brew a breakfast stout using 1056, can I use the yeast cake for the dfh 120? I am thinking this maybe like a 5 gallon starter or will the yeast be beat up as it is like 7% abv?

Can anyone steer me in a good direction for a good base malt and yeast to use for an IPA beer but with Aussie/Kiwi ingredients. The hops are the easy part, if you can find them.

I am planning on listening to the episode. I am thinking of trying a new angle. I want to do this recipe using NZ hops and make it an Aussie/Kiwi influenced imperial IPA. The problem I am having is picking grain and yeast. I cant find any malt product here in the US from Australia or New Zealand...

Ok, call me a noob. But I am going to try a DFH 120 clone. When getting dextrose, are they using corn sugar? Or is it a different sugar they use? Thanks

I was going to cold crash it, decant it, then add the cooled wort to the flask. Also, I prefer liquid yeast to dry yeast. I get better and more consistent results from them. This is personal preference.

If you are using a direct fired MLT, then go with a false bottom that fits the bottom of the MLT. I think you would nhave a higher probability of scorching your grains using a bazooka screen as there is no dead space between the flame and grain. Also, your efficiency will be low using a bazooka...