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It has been a bit, but here are mine. 7129 +5 Belgian Dubbel +5 Beligian Mild +5 Altbier +5 Bavarian Hefeweizen +5 Biermuncher's Centennial Blonde ____ 7,154 gal

Point Break

With sake the starch conversion is done with mold. Koji is rice that has had aspergillus oryzae (koji-kin) mold grown on it. This special mold has an interesting property: it secretes enzymes that convert starch to sugar. If you add it to a soupy mash of rice, water, and yeast, the result is...

RedGuitar, A word of warning stick with opening a bottle for your anniversary. I have made 2 anniversary mead for my friends back in 2008 to give it to them for their wedding presents on their first anniversary. I thought I did everything correct to get my timing down and have done for...

I would add the Jameson to taste at bottling. As for wood aging, how much oak are you going to use and how long. Also you may want to check out Jamil's show on 7-29-07 on wood aged beers. Just my $0.02 This does sound awesome.:mug:

+1 I'd leave it alone, and let the mead age some more.

I'm doing Power 90, because P90x is out of my league....but I want to work into it. So, my plan is to do p90 then add in the p90 master series. Then do P90x. When I started on 9/27 I weighted 326 now I am 314. My daily calorie intake is 1500 to 1800. What I like about power 90 is the...

+1 I totally agree. Wow after nine pages this is all I have to say...:drunk:

Well crap I got a cat and the strings to the blinds. I'm screwed unless I can get to my .223 or my black powder rifle.

590 + 15 = 605 Plan on brewing more today......

Yeah, I thought it was a fun play on words. After 4 scrubbing with pine sol, 3 with oxyclean and 1 with Orange clean. My kitchen floor is now better. I now know kinda how a fly feels when stuck to fly paper.

Thank you, this is awesome :ban:

So after having a pretty good day yesterday of racking a couple of meads (gots :drunk: off the samples), I made my pantry raider beer, which was using all the malts and hops I had and brewed them. Everything was going great after I added my first half of DME I sat the bag on the counter pretty...

+1....Damn looks like I may have to try that.

When the wife and I were dating we went to Grand Cayman and I had quit possibly the best rum there it was Tortuga....Damn that was tasty, although I can't find any here, but if you can find it Try It. Plus BK I had to steal your post for my sig.

I will be this evening, my House Mild X1, and transferring my Irish Wedding Porter to Carboy, and making a mead, and doing a starter for a metheglin.

Here is what I am planning on doing, since I want the bottles to be able to last for 20 years. I am going to bottle in wine bottles with synthetic corks and drip the bottles in wax, I think this would be the best way to prevent oxidation of the mead, plus it will look nice. As for the EZ...

Thanks, guys for the quick replies. :mug: Here is another question, would a wax seal help against oxidization? Plus it looks like I'll be doing another mead batch here soon...Cause I think SWMBO is getting a little jealous about the mead that is going to be givin away. Hey least she is...

So, I guess I should go with a traditional wine bottle with a synthetic cork?

I buddy of mine is getting married and as a wedding gift I want to give them a batch of mead. With the intention of them enjoying a bottle on their anniversary. Now my question is, will I have(or they) any problems with EZ-cap bottles (cobalt blue) with aging up to 20 years(provided they...