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Ummmnnn....No. Cascades were developed in a cross breeding program in the 80's (or maybe it was the 70's, but I'm pretty sure it was at oregon state), regardless, they are a relatively modern variety. I think what you may be referring to are Cluster hops, which are the first hops cultivated in...

You're going to get a lot of conflicting responses, but let me start it off. Putting fruit in the primary AFTER the initial fermentation is the best way to go. There's less risk of contamination, because the entire healthy yeast cake is available to do it's job. If you were to rack to a...

Somebody who does a lot of extract brewing needs to chime in here, but from what I recall...Extracts tend to finish with a higher FG than if you were to mash the grain yourself. For a beer that big, I would mash really long and low to get a more fermentable wort. With extract, you're stuck with...

Yeah, even though the "retailer" has a good reputation, the incident left me with a bad taste. I pretty much buy exclusively from Ed at BMW these days. He's got great prices, great service, and best of all, no attitude. :mug:

FWIW...Be careful when posting about a retailer's crush. Some people are entirely too sensitive, and may take it the wrong way. I mentioned an issue I had with efficiency once, and everyone (including the retailer) jumped in to tell me what an a__hole I was for asking if anyone else had the same...

Ummnnn, I still think you need to bump up the wheat. Maybe do 6-7 pounds of wheat and 4-5 pounds of pilsner. Also, for your first Hefe, you might want to go with WL300. I feel like that's the gold standard for wheat beers. Lots of banana, bubble gum and clove. The WL380 (Hefe IV) is a clove...

Ummnnn, that recipe calls for only a single 60 minute hop addition (1/2 willamette, 1/2 crystal). No offense to BM, but you can use just about any mild flavored hop with the same effect. At 60 minutes, you're only getting the bitterness, all of the flavor and aroma has boiled off by the end...

It actually looks pretty close to perfect to me. I've used the "mix it all up" method of hopping plenty of times with great results....I tend to like my IPA's drier, so I'd personally mash at around 148-9. Different strokes for different folks, though. :mug:

Can't you just dose it with some potassium metabisulfite? Metabisulfites are used to prevent oxidation and spoilage in wine. Why not mead?

You also have over two pounds of crystal malt. That's most likely your problem. :mug:

Do you use iodophor to sanitize? I kept running into a band-aidish smell in a couple of my beers until I realized that I was using twice as much iodophor as recommended. Since then, no problems....

My guess is Craig got drunk and forgot to pull out....:ban:

Has anyone ever added yeast energizer (DAP) to their priming sugar. I've thought about doing this to give the little guys a boost and speed up bottle conditioning. Does anyone have any experience with this sort of thing?

Put your fermentor on top of your bathroom scale. Scoop the honey out with a big measuring cup, ideally one with a pour spout. Simple enough...:mug:

I'm in Watertown. I planted mine facing the river so they get full sun. The Nugget and Cascade did fantastic (first year). My Goldings rhizome made up to about 8 feet then burnt to a crisp. I started watering more often than the other two and it came back to life. No hops though. :mug:

I just bought a 5gal bucket of wildflower honey from these guys: http://www.millershoney.com/category/five-gallon-buckets Shipping was $50 dollars to Boston, so it ended up being $137 total for 60lbs. I haven't actually opened it up and tasted it yet, but it can't be any worse than the honey...

I'm in for at least 3 sacks if and when someone gets this started. I'm up in Boston, but have family in the New Haven area that can pick up for me. Lemme know! :D

How much of each did you add? I used 1 gallon of pomegranate concentrate, 0.5 gallons of cherry concentrate, 5lb table sugar and 5 gallons of water. The OG for this wine was 1.125 and finished around 1.010. It is still very tart after aging for 6 months, but getting better every day.

I did a pomegranate/cherry wine using the 68Brix concentrates, and it came out fine. I used this stuff http://www.brownwoodacres.com/cherry_juice_concentrate.php but you can use any stuff you can find. Just make sure the concentrate has no preservatives (label should say 100% juice). Yeast...

One more thing, with that high of an OG, you need to think about step feeding your wort. That way the yeast won't crap out before finishing their meal. Let the fermentation go for about a week then toss in the candi sugar and turbinado. You should be able to get down to 1.020 or lower that way...