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Check out this site.. He has a lot of information about this kind of stuff. I know Mike has posted here before, I don't know if he still hangs around or not. He is great at answering e-mail though. Good Luck!

Count me in!

Wow! Best thread ever! Thanks for posting all of these.

Username: jdinger29

Ditto, go with Basic Brewing...

Funny, I was JUST reading this recipe and thought "I wonder if anyone has made this". I am sitting on 200 lbs of Crab apples is this is perfect. I think I might try it, I have everything I need for the wheat beer, the only thing I would be out is the lacto culture.

Update? Did fermentation kick in?

It looks interesting... I might consider it later but I have a few things in the works that I don't want to put off... It would be kinda fun to age it for the 20th Anniversary!

I offer a service here, next time bottle it and send it to me, I will do some highly sophisticated testing and send you the results. It might take the whole batch of beer but you will at least have the comfort of knowing.

Well, temps of 200f (actually above 170f) will extract tanins, which won't do anything for your beer. Step mashing should be used if you are mashing something that isn't well modified (not usually a problem with most base malts these days...) You may also do a step mash if you are trying to...

I am just starting to brew for competition and have found that I like to get the recipe (ie IBUs, specialty malts etc...) down using extract and then brew the competition product AG. This saves me a lot of time as I might brew a batch 3 or 4 times before I get the recipe I want. I think it is OK...

Very, very cool! I am subscribing...

Well, I can answer the last one: At this point you do not want to shake your mead. Adding oxygen at this point will cause the mead to go downhill fast. When you transfer be very careful not to splash around too much. Even this small amount could cause problems. I will let the more experienced...

Well, I got some really nice local honey but I want to get my procedure down before I do anything with it so I put this together today. I don't expect this to be anything special and it is only one gallon... Please feel free to comment. 2 lbs honey ~75 oz Concord grape juice (no sugar...

I've often wondered about fermenting the soda syrup we use in our fountain at work. I assumed the preservatives would kill the yeast but BYO seems to think otherwise... I might just have to try this...

You could call it "So good it's Meader" (murder)... Or, make a cyser and call it "Homicyser" I don't know, just some ideas...

It looks awesome rebeltruce! What an amazing color.

I have very little mead experience but it might be worth trying a braggot at lager temps. Then you are only fermenting half of the honey you otherwise would be. This actually sounds interesting, I might have to try it...

Any updates here? Some great threads! This sounds like a good one to try outside (so there is no house burning) in the winter (so there are no bees) and with a partner. Nice job everyone.

Let me go check... I ended up overshooting the OG because I planned on a 3 gallon batch but only ended up with 2.5 gallons, it finished sweet and I definitely should have used more bittering but taste at bottling was pretty good. I let mine ferment for a full two months. FG was 1.014... I am...