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My wife just attended her 1st NHC and is now obsessed with mead and wants to start brewing her own. She prefers sweet meads. I am not up on all the mead lingo but I am sure she would be into something with fruit and or spice additions. Recipe ideas would be greatly appreciated.

Did you dry hop? That will impact clarity.

Thanks. Those were my thoughts as well. I will know for sure as soon as it finishes carbing up.

So I just kegged a hef. While it was fermenting I noticed that there was no airlock activity. I wasn't worried because I have done my reading. I took my FG reading after about 2 weeks and hit my numbers right on. So back to my issue...As I was kegging I noticed that I had forgotten to put the...

He said salty batch...

+1 on airlock activity. I have hef that has been fermenting for a week and have not seen the airlock bubble once. I know the yeast are working by sniffing the airlock and I can see the krausen as it formed. I will do a gravity reading at the end of the week to see how close I am to my FG.

I haven't used this yeast before but from what I just read it is more subtle than a traditional hef yeast. The yeast should be fine if you're looking at something like Widmer which is more of an American Wheat that a true hef. A more traditional hef yeast would be WY 3068. This yeast will add...

Drink a beer and smoke a cigar.

I believe you can also boil a small amount of your first runnings to get some carmelization before adding the rest of the runnings.

Black Love American Stout.

This is genius, simply genius. I don't even think I have the words to describe the brilliance of this recipe.

Would pitching in some champagne yeast help to dry this out?

The WY3724 I used has a bit too strong as far as the flavor profile. I threw some champagne yeast in to dry it out. It got down to about 1.007 and I probably could/should have let it go lower but I was really anxious to try it. I am excited to try the WY 3711.

Looks like a good recipe. I've never worked with corn sugar. Does it get added to the boil or to the mash?

No acidulated malt FWIW.

I just brewed my first saison. I used WY 3724. It has a strong clove quality and is a bit sour - pleasantly so.

I am drinking my first ever Saison right now. I used WY 3724. It does have a strong clove like profile. It is nice and dry and I hopped it with 30 IBU of amarillo. The amarillo and the 3724 give it a strong fruit profile. I want to brew another and will give the 3711 a try. Stevea do you have a...

A while back I was brewing a stout and had to attach a blowoff tube for the first time. I had a very vigourous fermentation going and was concerned that my blowoff tube was going to get clogged. I decided that the "smart" thing would be to try and suck the sludge from the tube. Needless to say...

Not sure about the yeast but the situation with the wheat sounds normal.

Sounds normal. It's just the hop pellets after they've broken apart. It wouldn't hurt anything if it was transferred to your fermentation vessel. It will settle out with the rest of your troob.