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I think I read once that CaraMunich is not as sweet as a pure Crystal Malt of the same color, but also as Beernik says, its definitely not appropriate for a base malt.

Honestly I think using all malt with no adjuncts is why it was more rich/malty than an actual Modelo Negra. The first version I did which had flaked corn was closer to the Negra, but as soon as I tasted the all malt version, I decided I liked my recipe way better than Negra anyway so I didn't...

In an effort to clone Modelo Negra, I used this recipe, which turned out to be too rich/malty to be considered a successful clone, but which was delicious none the less: 7lb Vienna 2lb Munich 1/2lb Aromatic 1/2lb Carabohemian 2oz Carafa Special II Tettnanger for like 20 IBU 34-70 or Kolsch...

I agree with this. I've had a bottle of it in recent years and 'medicinal' is the word for it. Interesting, but medicinal. Someone here mentioned it being "rum red wine and honey" which sounds delicious but I assure you, the bottle I had had nothing in common with those ingredients. I also agree...

Man, that's practically Reverse Osmosis water, right?

Andouille Sausage po' boys with peppers and onions, mayo, creole mustard, maybe a little coleslaw

I took a gravity ready today and the mead is at about 1.030. Its not terrible tasting either!

Ok thanks for the info. How much longer do I need to keep swirling? Til the final gravity is reached?

We accidentally forgot to have a hydrometer on hand when we made the mead, it was done at the start of a hectic day, so I didn't capture the original gravity (dumb mistake I know), but we used 15lbs honey with 4gal water for a 5gal batch so we were shooting for like 1.120 OG to ferment out at...

Can you just click the "One time purchase" box below the subscription area? The amazon UI fooled me when it first rolled out the subscribe and save. It can look like subscribing is your only option at first.

Ahh thanks for the clarification VikeMan. I always used it in normal all-grain mashes so thats good to know if someone wants to use it as a specialty grain in an extract batch. I'm assuming its probably not got enough enzymes to self convert?

I put 3lbs of good Florida honey into a pale ale once. Poured right into the fermenter near the end of primary. The carboy smelled like you stuck your head up a bee's ass (in a good way) when it was done. However, that honey aroma is delicate and could be lost in a roasty beer like a Guinness...

Yep will do! I have to admit surprise at how long the primary fermentation is/was taking with this first mead. Coming from beer, I assumed that the yeast would go crazy in all this simple sugar and blast through it like a volcano in a day or two but its slowly jugging along. The airlock has...

Skipp, how are you building up to this water profile? Are you starting with your tap water or R/O?

OK thanks for the input guys. I've decided to follow the advice here and do a secondary for 1-3 months before bottling.

Greetings all; I have my first batch of mead finishing up primary fermentation now (10 days in the fermenter so far), and I'm thinking that rather than rack it to a secondary, I'd just bottle it straight from the primary fermenter at around the 30-40 day old mark. Is this advisable? Or does...

Miraculix, thanks for your input! I agree that the total crystal seems high, but my recipe is actually LESS total crystal than the Weyermann recipe. They specifically say on their CaraRed info page : "Recommended addition: up to 25%" and "For a deep red beer, we recommend a combination of...

I’ve made a dark Vienna beer several times using Vienna, Munich, aromatic, some medium crystal and carafe 2. It’s delicious! Not a true “Vienna Lager” per the style but more like a malty schwarzbier. I don’t think that Vienna is overly malty by itself. I’ve done SMASH beers with it and it’s...

Hi everyone. I am planning my first brew after taking about 8 years off from brewing due to burnout over a bug in my system that ruined a dozen or so batches. My wife (who's never had my homebrew before), requested a Red Ale for the autumn, so I was reviewing some recipes and came across a...