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ATTENTION HOMEBREWERS… The Deland Craft Beer Festival Homebrew Competition is back!! The Third Annual Deland Craft Beer Fest, being held February 11, 2012 in Downtown Deland, is searching for the best that the homebrewing community can whip up! The Third Annual Deland Craft Beer Fest...

I do a Habanero mead and use 9 peppers per 5 gallon batch. The Thai Chili mead I did was 12 peppers in 1 gallon and the ghost pepper mead I used around 3 peppers in a one gallon batch. The meads are very spicy and VERY popular at the beer festivals we go to. I have added pepper both when...

I have a Danish Mead waiting to be bottled that has clocked in at 19.5%

It turned out great. Served it to several people, including a few commercial brewers and brewery reps and they never guessed it was GF until I told them. The biggest "complaint" I had was that it needed more body. If I ever remake it, that will be my focus!

About 3 week from start to finish. Actually, probably less because of all the carmelisation only about half of the sugars are still fermentable. The rest became so complex that they wouldn't ferment and had no discernible sweetness.

I brewed a GF Imperial(ish) Stout a while black that was as dark, if not darker, than any other "regular" stout. I used a gallon batch of Bochet (do a search for 'burnt honey mead' or 'bochet' on the mead forum) and used it in place of one gallon of the boil water. Here is my blog post on it.

Had no idea UCF had a class like that. Might be worth driving to ORL to take that! Because I doubt the satalite campus has it!!

I have 3 with the tips broken off and one that was broken beyond recognition. Guess that brings the count up to... 121

No answer for you but I am subbing because I was wondering the same thing earlier today!

We have added an additional dropoff time and location: Entry Drop Off Times and Locations: Sunday, December 26, 2010, 4:30pm to 6:30pm, VCHBG Meeting at Abbey Bar in Deland Friday, January 14, 2011, 7pm to 9pm, McK’s Tavern in Daytona Saturday, January 15, 2011, 6pm to 7pm, Red...

They will be kept climate controlled but I can not guarantee cold.

There are 2 panels of judging on two separate dates.

ATTENTION HOMEBREWERS… Think you brew the best American IPA out there? Prove it! The Second Annual Deland Craft Beer Fest, being held the end of February 2011, is searching for the Best American IPA that the homebrewing community can whip up! The Second Annual Deland Craft Beer Fest...

Honestly I am still waiting for this to clear!!! I forgot the Irish Moss in the boil and the starch haze is crazy. I think the color, once it clears will be great but I am not digging the 'sour' 'citrusy' flavor coming from the sorghum. My verdict is still out on this!!!!

I have a Berliner Weiss in the secondary right now on various fruits. Cherry, raspberry, apricot and as soon as I find them watermelon jolly ranchers (weird I know! :) ) I did a 36 hour sour mash using 6# Pilsner 2 row and 4# White Wheat. 1 oz Tettnang added at 15 min left in the boil. In...

Someone in our homebrew group used Peeps to prime a beer.

Is there an online source for dandelion heads?

Thanks for doing the math. I was just going to ride this one out and see what happens. We'll see what it finishes out at. As long as I end with a good stout for my friend then I am not overly concerned about the numbers! :D

If I did it again I would not make the Bochet (I just happened to already have it since I experimented with it a few months ago), I would just add the caramelized honey. I would only replace half the rice syrup with the 3lbs of honey because a little more than 2/3 of the honey turns to non...

I added the prepared Bochet to the boil water at the very beginning of the boil. Here is my blog post about the brew day.