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So not sure this is the right place for this so please move if needed. I have started primarying fir at least 30 days. My main question is when using hop pellets(as I usually do) will I get higher IBU's than I had planned on by sitting on whatever hops I don't get stained out before...

So I just started a new batch of mead...... https://www.homebrewtalk.com/f30/sourwood-dry-medium-dry-show-mead-188662/ The gravity reading I took was 1.090ish. I used 12.25 lbs of honey, put 2 gal of water in a 5 gal. carboy, added the honey and then topped up with water. Ended up...

So as I was attempting to de-gasses my latest mead, https://www.homebrewtalk.com/f30/sourwood-dry-medium-dry-show-mead-188662/ I was a little aggressive and well lets say the kids were excited, the wife not so.... My question is, do I run a risk of a stuck fermentation due to yeast loss...

So I just put together a 5 gal. batch of Sourwood mead. Here is the recipe: 12.25 lbs of Sourwood Honey 3 tsp yeast nutrient mix Spring water to 5+ gal. 1 L. starter of Montrachet SG 1.096ish Aerated the crap out of it with my drill. Anyone done a Sourwood mead? Thoughts...

So I bottled my first 3 bottles of Kombucha today. I have a gallon going that I am going to pull some off and bottle on an ongoing basis. Some of the reading I have been doing has said that a lot of the beneficial amino acids and other beneficial nutrients aren't produced until the third...

So I have a hankering to brew me up a long term sour beer. I have a cherry ale that I am not really happy with. I am wondering if it is possible to recarboy(that's right I just made up that word) it, as it is all bottled now, and add some fermentables and add some lacto and some oak and let...

I have been looking here and else where for a decent watermelon wine recipe. All I have read implies that watermelon is very thin juiced, so the wine ends up thin. I am thinking I would also add some kiwi. I would be making a 3-5 gallon batch. It seems that most wine recipes I see call...

So I have been stepping up some yeasties from a bottle of Jolly Pumpkin ale and after I cold crashed it today I noticed a couple of fruit flies floating in it......I mean they look happy, or more appropriate they look like they died happy :cross: really noob, stupid question. Can I still...

So I'm looking for a little help getting a recipe for a Lambic/Wild recipe. I have some yeasties from a bottle of Jolly Pumpkin that I have built up a couple of steps. I would like to do a 4 gal. batch as I will be doing it in a 5 gal. carboy(assuming this will work, I know most people...

So here is what I did. I have read and learned MUCH since I did this but please don't hold back with your comments. 4 gal. Batch 10 1/2 lbs. Honey(orange/clover mix[not ideal I know]) 1 gal. bag frozen peaches(frozen in apple juice) 2 quart bags frozen blueberries D-47 cocktail of Carlson and...

I am wondering what the effects of adding more nutrients than are suggested will be. I assume it can/will lead to some off flavors, that hopefully time will help to mellow. Thanks for helping a noob! Tim

and have a couple of quick questions: Other than flavor differences is there any reason to use specif types of tea, Black vs. Green vs. Yerba maté. Also, are there reasons not to add fruit before bottling? Seems like you could get more flavor if you have the fruit in the "primary" as...

The "*"'s were just to get looks.... Anyway going to try and harvest some little buggers from "Oro de Calabaza" Artisan Golden Ale from Jolly Pumpkin Artisan Ales tonight. Just wondering if anyone else has tried harvesting this specific yeast and if so what results they had. Thanks, Tim

Are there reasons for not speeding the clearing process everytime by throwing it in the fridge. Is the time spent in the carboy a needed part of the aging process or can that all happen for the most part in the bottle? I have a cyser that I would love to get bottled. Thanks, Tim

Just something that I have noticed in reading over some of the threads here in the mead section. It seems that there is much more adding stuff during the brewing/aging process. Such as racking onto honey, string/agitation after fermentation has started, topping off with some water, racking...

So I have been doing a bunch of reading up on the site(love it by the way!) and threw together a Cyser and would love to get some feedback on the reciepe and my process so far. Thanks in advance for any thoughts....positive or negative, still learning here. 3 Gallon Batch 4 1/2 lbs...

Starting to work up my first mead receipe and wanted to see if there was anything I needed to do different when changing the batch size. I can't shine there is except for adjusting the amount of yeast that needs pitched. But just wanted to check. Thanks inadvance, Tim

Hello all! New to the site. Have been homebrewing for about 6-8 months, just beer and a so-so cider(my first ever brew, man I have learned so much since) so far. I am finding myself drawn to mead. I have found no real mention of a fig mead. It seems to me this would have been a natural...