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Here's my recipe from last year: Derby Day Ale- Mint Julep 3.50 American Six-row Pale 3.00 Flaked Corn 0.25 Black Patent 0.50 American Crystal 120L 1.00 Flaked Rye 3.00 Light Malt Extract Syrup 1 oz Perle hops (0.5 oz @ 60min, 0.5 oz @ 5 min I think is what I did) I bottled 2...

I would go with the 71B-1122. I think it would go better with the flavor profile and not dry out the wine as much.

I didn't read through the whole thread yet so forgive me if this has already been posted. There's a funny post over on Stuff Christians like about this subject and how to find out if other Christians also drink beer...

I made a partial mash Kentucky Common that was based on Revvy's recipe but upped the grain bill in hopes the bourbon won't overwhelm it. Also I used perle hops since some descriptions say it has some minty flavor. So far the beer tastes like a nice amber but I don't get any minty from the...

The bible study I'm in sometimes meets at a bar that has all craft beer and we occasionally host events there to collect supplies for the homeless shelter. I was pleasantly surprised that my church would let us host and advertise an event at a bar. My church is non-denominational and most...

People get confused about bacteria in honey because honey can sit forever and no bacteria grows. That's because there is too much sugar and the osmotic pressure it too high. Same reason syrups and jams can be kept a long time (fungus is a different creature, we'll ignore it for now.) There...

Wine and mead tend to just look like champagne while fermenting...there will just be small bubbles rising, not like beer. If it's really going some bubbles might build up.

I thought I'd post an update even though the thread is quite old. I splash-racked, added more honey to make up for my initial mis-reading of the recipe, and bottles after 6 months. A little over a year out this mead is quite good now and I regret that I only made 3 gallons of it.

Thanks. I think I will try working with that recipe, upping the OG and carmel malt a bit. I might try some of the "minty" hops and then before secondary see how it tastes with a little bourbon and/or homemade mint extract added.

So I was thinking of brewing a beer for a Derby party and of course Mint Juleps crossed my mind. I'm not sure how well mint would go with beer. I saw a few recipes for mint stout but I'd be interested in something lighter, maybe a brown ale that I could add some bourbon to and would be more...

Reviving an old thread... Has anyone made this and how did it turn out? I'm looking for a good Belgian extract recipe and really like the Ommegang Abby ale so I'd like to try this or something like it.

Thanks for the replies. Maybe it's the juice. The last 2 times I used 50/50 of the Kirkland juice to cider as I was just making 2 gallons. It wasn't sour at all though which is why I suspect the yeast. If I wanted a green apple cider I would say it tastes great. It tastes pretty clean and...

I never said it was an off flavor. I actually said it wasn't. Previous batches had slight apple flavor and no sourness. More red/neutral apple flavor, no green apple flavor. The 2 gallons of plain store juice are the same. The 1 gallon of "cider" was marked "gala" when before I used the...

I've made several batches of cider, mostly with Nottingham and store apple juice and some spices. Learned to cut back on the spices, keep it cool, etc. I recently made a batch using pretty much the same recipe as before but using S-04 yeast instead of Nottingham. This batch has a very...

Sounds like you want to make this: https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

My family recipe which is uncooked and very light: 6 eggs, separated (pasteurized eggs or egg substitute is you so desire) 1/2 plus 1/4 c sugar 2 c whipping cream 2 c milk nutmeg and "nog" to taste Standard recipe using separated eggs: Beat egg whites till they start to thicken, add 1/4 c...

I did see a thread about brewing inside a pumpkin...

The homemade stuff is so much better than that thick, heavy, store bought stuff. I'm looking forward to some tomorrow.

Thanks for the replies. I expected my cider to get down to close to 0.990 since that's what the last batch did (with Notty) but was just wondering about the apparent attenuation percentages thrown around. I have some cider/apple wine that I added brown sugar to get it up to 1.070. It's at...

So I've seen several people say stuff like "S-04 will attenuate 75%" or something like that. I understand what they mean. My question is are these attributes only applicable to beer? If using an ale yeast in cider for example, does the apparent attenuation change since the fermentables are...