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I've become quite partial to a meadery in Portland, ME near my girlfriend's house, called MeadWorks. They have a fascinating method for their fermentation that I couldn't begin to describe beyond saying it looked like a scene out of Space 1999. Their mead is slowly "pushed" through a series of...

hehehe, I was kidding on the pisano :) I generally just tell them not to worry, that I like it as hot as any of them can eat it. Several times chefs have actually come out and admitted they made it hotter just to bust my chops, only to have me complimenting them if it was well made. Just spicy...

Oh indeed, I'll post what I use for a recipe and some pics. Actually I decided I'll use a few for something else. I figure I'll take a bottle of cheap, not too flavorful vodka, pour that into a jug with a few handfuls of of raspberries, some dark chocolate, and a couple of those peppers...

AH! Thanks very much for that link! I do like the taste of peppers, however that's why I was going to go for fairly sweet, high alcohol, say 36oz mesquite honey per gallon and a champagne yeast.

Last night I just couldn't resist and took a nibble. Mind you, I go into Indian restaurants and essentially tell them "Make it hot for me like you would a Pisano", often getting looks like I must be a crazy American who has no idea what he's getting himself into. It was like pouring molten...

Cheers folks. I just came into possession of a bag filled with Indian ghost peppers (AKA Bhut Jolokia, 1,041,427 SHU), and while most I'll use in chili and some curries, I got the idea to try some out in a relatively sweet mead. These are dried peppers, and I'm curious if anyone has advice on...

So this is my first batch in ages, and I have deemed it tasty: Now this isn't the batch I'd posted about a month ago which boiled over, that's this one: It's still sort of bubbling here and there, not an awful lot, but enough to get me to hang on before trying to bottle! This one...

Mornin' folks. Right now my bottles are sitting in a large plastic tub, soaking away in a sanitizer. I've got 24 old green bottles my grandfather used to use to brew and make root beer with (quite lovely, long slow taper) and 24 "normal" brown beer bottles. While looking through my bottles, I...

Thanks all for the support. I had decided since I don't have any home brew quiet yet I would pick up a bottle of something I hadn't tried, and grabbed a bottle of one of the bourbon cask brews. After putting away half of the rather large bottle I noticed the "13% abv" on the bottle.... Perhaps...

Cheers man :) The pat on the back went a long way. Last batch I made way back when turned into the Great Exploding Bottle Extravaganza, so I may be a tad skittish.

sorry.... Perhaps I over stated in my near "OMFG WTF?!" moment. Not a few ounces. There is, in fact, only 1/2oz of Fuggles caps after expanding, about a tablespoon of sparge thickened hops went over the side. This was after about 20min of boil. And I should have been more specific. This is for...

Swear to $deity I turn my back for a minute to use the bathroom, and my wort boiled over. Looks like about 1 cup boiled out and a few ounces of my hops off the top. How bad is boiling over? As I recall in the Charlie book he mentions boiling over as being not a good thing. I've scraped my spoon...

Thanks very much! Yeah, the super noob questions I'm good with: Supplies, recipes, sensitization (EDIT: Sensitization? Where the hell did that come from... Sanitization!) and the like. However various new products seem to have hit the market, and I'm sure I'll find reasons to ask questions :)...

Morning folks. My name is Matt, and I've been getting back into the swing of brewing. It's been more than 10 years since I last brewed beer, and it's something I enjoyed greatly and now the bug has bitten again, and my apartment has the space, so why not? I've been making small 1g batches of...