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I'm new to brewing mead. I'd love to get some suggestions about the best kinds of yeast to use, particularly yeasts that are good for fruited meads and a range of alcohol content. I'm also considering using the White Labs sweet mead/wine yeast. But I'm interested generally in people's thoughts...

It's been a while but wanted to give an update. I used the Belgian waffle extract suggested by @jtratcliff and conditioned with maple syrup. Unfortunately the maple syrup flavor didn't come through as nicely as I would have liked (although I later heard that that's relatively common with using...

Brewed the waffle ale yesterday. Fermenting nicely this morning. The waffle-ly bits will be added later so the name "waffle beer" is a misnomer (for now) but all good so far...

That's great! With Belgian strains I tend to expect the fermentation period will be longer so glad to hear you're seeing fast yeast action.

I brewed a successful rosemary and coriander IPA. For a 3.5 gallon brew, I put in an ounce of fresh rosemary at flameout, and then maybe two teaspoons of dried rosemary needles for the fermentation. It was really good, with the rosemary definitely present but not overpowering. If anything, the...

I don't have a temperature set-up for fermentation—yet. Just curious about anyone else's favorite kinds of yeast that can be use around ambient 70ºF temperatures and that won't take much more than 2 weeks to ferment? The kind I could get at White Labs, etc. Interested in Belgian yeast...

This is great, thank you! Was definitely thinking biscuit malt and crystal but hadn't thought of honey malt... very into it

Yes haha for those wondering why I'm even interested in doing this—the "literal waffles" is really a novelty thing but the true goal of this is to capture the taste/emotional experience of consuming Belgian waffles. Which is why the maple syrup is key to the success—but also why, in spite of my...

Ooh didn't think about a kviek...current plan is a Belgian wit but I also just picked up a book on Trappist brewing styles so might have to look into some of those. Some require far more fermentation prowess than I have to offer but the recipes are interesting and some of the darker, malty and...

This is it!! Couldn't be more grateful!

I bottle! What a cool thought! Love it as a flavor-maximizing technique.

I'm into the lactose idea! I have no idea what's in the egg substitute—would be totally new territory for me. I'm coming around to thinking that maybe a whit with some lactose and a well-timed maple syrup addition could capture the feeling of Belgian waffles sufficiently!

Hm that sounds interesting! I think you're very right that it'd come out basically like an eggy, syrupy wheat beer. I'll think on that substitute idea.

I'm interested in incorporating waffles into a brew to go for a sort of breakfast style brew—probably something Belgian to stay on theme—and I want to use genuine waffles in the beer. I'm not sure about the best way to go about doing it to avoid both mold and potentially fermenting away the...

Thanks for this, takes some of the anxiety off. I'll take a look at the color in a glass in a few days and get a sense, and taste it of course. And yeah, secondary fermentation debate aside, I think it might be good for me to invest in a 3 gallon carboy all the same, since I tend towards smaller...

That's a great note—very appreciative of the no-cost cooling solution.

Ok that's good to know, especially on the small mouth, hadn't thought of that but excellent point. Yeah I used the snow outside, but I did keep the lid on, so though not ideal I was hopeful it didn't get contaminated. I think I might have accidentally insulated it due to the amount of snow I...

That's a good note on getting a smaller vessel, I'll look into that. I'll definitely try it out and check the gravity prior to doing anything drastic. And yeah, that's a good point, I'll make sure to grab a chiller as well—definitely don't want to cool for that long again.

I'm relatively new to homebrewing (been home-brewing for over a year now but usually with a group), and just did my first all-grain solo brew a week and a half ago. The beer is meant to be a 3 gallon rosemary and coriander IPA (mainly 2 row grain). It's been in the carboy for a week and a half...