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Just racked my mead to the secondary after the month in the primary. Major questions / concerns: 1. There was no yeast cake on the bottom of the fermenter. Nothing, not a drop of yeast. Is this normal? 2. Look at the pics below. The mead is not the gold color it was when I brewed it...

Is there a way, or recipe, for malt liquors like Bacardi Silver and Razz? I assume it would be all grain, but those beers are crystal clear, I've browsed through here, google, ratebeer, beertools, and BYO.

This is my first label. Made most by hand using Adobe Designer. All the images are pulled from google. EDIT: A lot of people have looked at my label, does anyone have any comments or corrections they think I should make?

I am getting familiarized with GIMP. Its kinda hard to use and not very straight forward. I want to take a picture I have and give it a "cell shaded" look, but in grey tones. Does anyone who uses GIMP know how ot do this? Or would it be better for me to try out Photoshop instead?

Check the gravity on the brew in the primary. If you are there or just above, then leave until this weekend. As for bottling, you got the outline right. Just make sure the priming solution is around 70-80 degrees. When you siphon, make sure the tube is on the bottom of the bucket and that...

I'm heading to Cancun in late June. Anyone know of any local breweries in Cancun that I can partake in while I am out of the country?

I have searched for this and have turned up almost no results. Is it nearly impossible to clone wines? There is a wine that is a favorite of my wife and her friends. I would like to try and clone it but I have no idea where to even start. I do know that they use honeysuckle, honey dew, and...

Is there a FAQ on labeling here? If so, could it be sticky'd? I don't want to flood the board with Q's.

How do companies like Sam Adams, etc. make crazy high %ABV brews? I've seen ones made by Sam Adams that are in the 18%+ range, highest being around 25%. As I live in MO I cannot sample these harcore brews. But do you just add more DME/LME and yeast to the wort to increase the fermentable sugars?

First time posting here. I just got into HB'ing. My first batch is going to be bottled tonight. I made an Irish Red Ale, a kit I bought for my first time. Single stage. I am going to try something with this first batch, instead of adding my priming sugar to water, I am going to pull a...