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It turned out pretty nice, I liked it quite a bit as well as my friends who are Belgian tripel fans. I ended up using a Trappist yeast Wyyeast 3787, because I had it on hand and the posts on here pretty much were mixed on need to use 2 types. It was a smoother trippel (if that's possible)...

Thanks for the tip on looking that up. That looks like a technique that would be perfect for me. I actually used a 1 gal fermenter for this batch (trying a quick apple sweet mead for first time) and I could cap it and use that method. I can be my own guinea pig for any off-flavors, as I...

I have a batch of mead that I would like to re-sweeten and I have used a dry yeast, couldn't I hypothetically bring the mead to around 140 degrees or so and finish off my lovely yeast that have been so good to me up until now?After they are gone I could backsweeten as much as I desire. Just...

Ha, I know the lazy feeling. This is still fermenting but when I racked into my secondary today I tasted it. The hibiscus is too subtle. I may use the remaining 3 oz I have in my freezer on it now and "dry hop" it. Thankfully a friend on mine has a hibiscus plant inside his house so...

12 lbs amber honey 4 oz. hibiscus petals white labs sweet mead yeast northern brewer yeast nutrient -steep hibiscus petals to make a tea, then bring the water to a boil 10 minutes to boil out any chlorination -add honey and let dissolve when heat has been turned off to pasteurize it...

-------------------------------------------------------------------------------- 12 lbs amber honey 4 oz. hibiscus petals white labs sweet mead yeast northern brewer yeast nutrient -steep hibiscus petals to make a tea, then bring the water to a boil 10 minutes to boil out any...

Hey I just tried my first batch of mead. It was bubbling like crazy for last 11 days and things looked beautiful. Now I have a few whitish looking clumps floating around in the top. I have never had a sanitation issue and tried to be as dilligent as ever. If this IS mold, can I try to just...

Thanks for all the feedback and advice. I can't wait to get brewing this one!

Thanks I'm excited to give it a try. I haven't heard it's a bad idea not to so I have ordered and will hopefully brew it up soon.

Since I have the ability to make a beer that I cannot find at the store, that is what I have been trying to gear my efforts towards. I want to make a mash-up of the Belgian Tripel style with a German Weizen. Sort of a Belgium invading Germany thing, a flip-flop of the 1940s. Starting with...

5.2%...thanks for the help and I will keep this formula handy. I often don't like to put adjuncts in, but it was needed in this batch to get a more interesting flavor. Thanks again.

Hey, thanks. I will get out the calculator and get my math done. Thanks again.

Due to the fact my wife loves citrus and raspberry brews I tried my hand at making an Amber Orange ale. Upon taste testing it from the secondary, I found it was not fruity enough for her so I added approx 400 mL of Triple Sec. My initial S.G. was 1.048. I am curious about what this will do to...