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I wanted to say thank you. First, in general, for helping me get started brewing beer, then building a keezer. But today I'm saying thank you for all the patience shown to me as I started brewing mead. I've got 3 batches under my belt, the latest here in photos. It's a Blueberry-Blood...

I'm nearing the final assembly stages of my 6-tap keezer build and need advice on a few items. What glue or tape is best for sealing the foil insulation to the inside of my collar? I've seen people use foil tape and/or silicone sealant. What is the consensus? I'm going the dual-hinge route...

I've made a few traditional/show meads, but I've recently stepped up the creativity and need some advice. My most recent batch is a Blood Orange Blueberry mead using Starthistle honey, somewhere in the 13-14% abv range. In the past I've bottled using crown caps, but I wanted to start corking...

I've searched and found several articles on people using Vittles Vaults for fermentors (50# VV appears to be good for 13 gallons of beer...) and I'm looking for someone who has used either the 40# or 60# VV to store grain. I'm looking for stackable, easily accessible (without unstacking)...

I've got some fun brewing plans in store for myself in 2013, but wondered if maybe there was something more waiting in the wings. I've been brewing for a little over 2 years in my 1000-ish sq. ft. apartment, making the journey from extract kits to making my own AG recipes. If, in 2013 while...

I tried my hand at a Belgian golden strong ale, and I had a question about how the banana/clove flavors develop. Quick recipe notes: 7# Castle Pale malt 5# belgian pils 1# belgian wheat czech saaz hops for ~34ibu 1388 belgian strong ale yeast, stir plate starter. I started...

Myself and two friends will be judging Pilsners we each brewed at the beginning of March. All Wyermann pils malt and Czech Saaz hops, and a German ale Wyeast yeast. Carbonation was to be by bottle conditioning to prevent force-carb and cold crashing clarity helpers. The goal was to keep the...

I'm planning my next two fermentations. The first will be a rye ale targeted at 1.052 OG and the second will be a stout targeting 1.116 OG both using the same yeast. The first beer I calculated wants around 186 billions cells pitched, the second somewhere in the 400+ billion cells. I made a...

More than a month ago I started an orange blossom honey mead. I mixed approximately 13.5# honey and topped up to a little over the 5 gallon mark. I regret that I took the RDWAHAHB too far and forgot to take a SG reading. I pitched 1 vial white labs sweet mead before realizing how much of an...

I'm working with some assumptions that may not be correct, so please correct me if I'm wrong. Does bulk aging a mead in a corny keg and purging headspace with CO2 prevent or slow the good bits of mead aging? Racking off the lees to glass each time isn't a problem but putting it in a keg for...

A fellow homebrewer and I made a very strong scotch ale, SG 1.140 and finished at 1.026. Now, We'd targeted a 6 gallon batch but due to a very vigorous 90m boil only 5 gallons made it into the fermentor after which beer smith calculated the abv to be around 11.8%. Using the Wyeast 1728 strain...

I planned to dry hop a brew but bought pellet hops instead of whole leaf without thinking it through. I bought a steel tea ball but it lets too much hop powder through for my taste. I'm planning to use empty jumbo teabags but have concerns about sanitization. What about soaking a few in water...

I'm working on a 5 gallon GF recipe and am working with a few assumptions I thought I'd get some feedback on. Ingredients: 6# Briess sorghum syrup 3# (49oz) blackberry puree 2 oz Tettnang hops 4.4aa Us-05 safale I was thinking I'd do a primary ferment with the sorghum, 1oz hops at 60m, 1oz...