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I can do that...seeing as I have two pounds of hops from hops direct burning a hole in my freezer. Would you go with Galena 13%, or Cascade 5.3%? I am leaning towards Galena as they have a nicer citrus smell tot hem. I was thinking about 1.5 oz of either.

I was actually looking for a clean, crisp easy drinking IPA/APA that will go good in the summer. I did not want any specific flavors from the yeast.

Thank you for the link. I was looking for something like that online. I forgot to throw the 2lbs of Lite LME in there too. The OG was low for an IPA still but the IBU's are around 59, or so. I was thinking about tapping it in a month, but just wanted to see what people thought.

Did a simple recipe for a wheat IPA: 6 lbs 2row 2 lbs Flaked Wheat 12oz Crystal 40l 1.0 oz Galena 60min 1.0 Cascade 15 min .5 oz cascade 1 min US-05 My question is should I treat this like a wheat beer, or an IPA as far as drinking it? I understand that most Belgian Wit's have a nice...

I would pitch it and check on it in 24 hours. I wouldn't worry to much on that one as those packs usually have a ton more yeasties than needed especially for a medium beer. If it has no signs of fermentation in a day re-pitch another pack, but my guess is that will be bubbling away like normal...

How much did you lose? How big is the beer? Usually the cell count is sufficient to eat through a decent size brew, so if you didn't lose a large amount you shold be ok.

After playing around I see what you are saying. I had a brain fart and didn't realize I had 1.5 oz for 60 minutes. Duh. Thanks!:drunk:

Here is my recipe: 6.0 lbs. 2-Row Brewers Malt; Briess info 12oz Caramel Malt 40L; Briess 2.0 lbs.Liquid Light Extract info 2.0 lbs. Wheat Flaked info 1.5 oz. Galena (Pellets, 13.00 %AA) boiled 60 min. info .75 oz. Cascade (Pellets, 5.50 %AA) boiled 15 min. info 0.50...

I used trader joes frozen blueberries the cheap ones with no preservatives. The mead came out absolutely fantastic. As for my bucket...well it was poor planning on my part that caused the wrath. That and the blueberries that got stuck in the spiggot made for the worse Bottling experience...

Follow up: I bottled three gallons last night, well not exactly, I had a disastrous bottling time and ended up with far less. In a move of pure vengeance against my bottling bucket I dumped the rest of the mead in a glass and drank it. I clearly won that round. So after throwing my bottling...

Thanks guys! I read a lot of the same stuff, aside from the fining agent idea, which I think I will try. I will rack it off the blueberries next week and let it sit a bit longer. I have three one gallon batches going now and may combine them all for bulk ageing in a 3 gallon better bottle. My...

Just a quick question about blueberry mead. I made a simple recipe of 24 oz blue berries 2.5# honey with Lavlin 1118 yeast and energizer a few months back and on the 8th of June racked the fermented product onto another 24 ounces of frozen blueberries. I just took an FG to start seeing if it is...

Check out a few of the mead threads. They usually have great ideas on the use of fruit in the primary for meads, so use the same practices but for beer. You can also add some concentrate to the wort. make sure it has no preservatives and you can also just search the threads here.

A 7 cubic foot freezer should be able to hold it. I agree with the other guys though...that thing is HEAVY! Your safest bet is to get the circumference of the keg and match it to the measurements of the freezers that are available.

I let the honey sit from December 22nd to January 14th, so 23 days total. While I loved this beer and it came out fantastic I plan on brewing this again and will make the following changes: Mash the grain at a lower temp, probably 148, or so, to get a little less mouth feel and make this a great...

Easy enough for me. Thanks for the quick reply. I hope no mold pops up on the fruit. Thanks, BC

I Did a simple 1 gallon blueberry melomel recipe this weekend and was wondering what the consensus is on how long I should let the fruit stay in the primary before I rack it to another carboy? I have read a ton of information, but want to see what you guys think. If anyone ran into issues with...

15% is HUGE! That is going to need to age for a long time, but I bet it turns out damn fine. I will get brewing ASAP and update the ppost in a few weeks to let everyone know how I made out. Thanks for the help wyazz. Much appreciated!!

Yea good point. I guess it is back to recipe drawing board. possibly an altbier? What a PITA stuck fermentations turn out to be.

I think I will brew another batch. I was going to do a vanilla stout next, but now I am thinking that if I rack onto that cake the flavor mix is going to be awful. Any ideas on that? Thank you for the replies so far too. I appreicate it.