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Love the Pizza Boy ones! They make some awesome IPAs!

Finishing tonight with the juniper rye. The juniper jumps out of the aroma, and the deep brown color seems to match the flavor of darker malts...I do get the feel of a rich pumpernickel rye bread!

I agree it is intriguing...you would obviously need to ferment in a container that would stand the pressure, perhaps a corney keg... I would wonder what pressure was optimal, any you may want to have both some way to put pressure into the system to get it up to desired level, as well as a...

Keeping Christmas in my heart all winter long, continuing to try the last few untried brews.... I love the aroma! Sweet, malty and subtly spicy, almost fruitcakey, which I think makes me perceive dried fruits (maybe dates, or figs....) The spices are hard to pick out individually so are well...

Well, actually..that glass is just really, realllly big! :p J/K! They had a gift pack with standard size bottles that had all 4 beers and the glass I pictured...

The first of four of these themed beers that I got for Christmas ... pretty tasty so far!

Cleaned a bunch of carboys I've been lazying on for a while...oh the gunk! (As you can see I still have the necks of two soaking to loosen the last of the gunk....) Should've taken a before pic too!

Holy moly, this may be the best beer/wine hybrid I've ever tasted....tart and dry, slightly tannic with a hop aroma, and just look at that color! I like this better than DFH's 61 Min IPA!

Yeah, that's a risk...exactly as you say, I do indeed build up to it. However, on top of it, I also use a blow off tube for all my fermentations, so even if I gyser a bit, it's contained...

I forgot to mention that I've used Lalvin 71B for melomels with good success....

Yeah, I wish I could find a dry yeast equivalent, since making a starter is kind of a PITA extra step...Still, I've made a lot of mead with 4632 and it's a beast, but very neutral, and doesn't seem to blow away all the aroma. Edit: I actually think I missed the "dry yeast" part of your title...

You're thinking about maple syrup...Grade B syrup actually is pretty good, and has a stronger flavor... Oh, and as for the original topic: I have never made one, since Sourwood can be hard to come by (as was outlined by @specialkayme in previous posts), especially now that I don't live in NC...

I have been a big fan of what I like to call the "Shake the $*!T out of it" method of degassing. My thought on this would be that it really is more pure degassing, as there should be little to no oxygen in the headspace after fermentation becomes active. I would say as well, this certainly...

I've always been a fan of Wyeast Dry Mead (Wyeast 4632)...pretty clean ferment, and will go pretty much completely dry with very little to nothing in the way of yeast byproduct flavors.

I agree with this, make a gallon with a low OG, maybe only 2 lbs of honey per gallon, let it ferment out completely dry. You need to be sure of the current gravity of what you're trying to dilute out. There are calculators for "wort diluted with wort" (or must/mead in this case), you can play...

This is really good!

Staying with the dark theme...the Gingerbread Ale! The bottle gushed a little, but I got it poured OK after. Thick, rocky head that took a min or so to settle. Has a malty nose with some spice. Full bodied, great malt finish, a tad sweet for my palate, but reinforces the "drinking a ginger...

I'm off again, so hitting the Spiced Bourbon Stout... Thick rich reddish dark brown color, roasted aroma with hints of spice. The bourbon is evident on the finish, the spices seem well integrated, and I have a hard time picking out any one spice individually. I think a bit of nutmeg, maybe some...

Life is crazy, working my way through the set slowly but surely.... The trippel is brilliantly clear, love the honey golden color. The aroma is pure Belgian, a mix of sweet malt and bubblegum esters. There's a light spice in the finish that I think is the saffron? Very tasty brew!

Agreeing with all of the above...you could do a combination as well...short boil with some hops to get both aroma as well as some bitterness, plus dry hopping. I've made a couple of meads like this. You can get a lot of bitterness in a 20 min boil, but it takes a lot of hops. You will...