haha the no foam is used during the boil of beer all the time. I would imagine it would go the whole time. It's just silicone that sits on the service and breaks surface tension.
800 posts on this wonderful mead and someone comes along and is like why dont you guys use that anti foamy stuff when you cook foamy honey! I didnt know you could use this in the boil, did it work all the way up to the black stage or did it eventually give out or did you have to keep adding it every so often? What a great idea. WVMJ
FWIW, I calculated that the maximum volume of 5# of honey reached about 500 cu. in. Calculate the volume of your boilpot (http://math.about.com/od/formulas/ss/surfaceareavol_3.htm) to determine if the honey will boil over your pot.
After reading this whole thread I'll have to make this. Has anyone tried using apple cider or juice instead of water?
Anyone else read this and thought "That post could double for You know you're a homebrewer when...." thread?
I wonder if they toasted the cashews first? THey sell cashew butter now, how many cans per gallon do you think? WVMJ
Do you recall how long you caramelized your honey? I like your recipe. Short and sweet. I'm gonna give it a go tomorrow.There are many other things you could do like add oak to the secondary. You could use raisins or other fruits in the primary if you liked. I have heard of apples being used well for this style. But a standard no fuss bochet is like the above recipe.
I caramelize on a slow heat on the lowest flame setting with my gas stove for about 2 hours. I also make sure to add some water and keep it from being devoid of it. Every 30 - 45 minutes you add about a half cup to full cup of water. That helps keep it from carbonizing and getting that smoky taste. Just pure caramel goodness.
How long is recommended in primary? Then should I transfer to secondary, or straight to bottles then let it age?.
Mine has stalled at 1.050. Tried raising temp, stirred it, added nutrients and precipitated chalk for pH.......nothing. Ideas? Been about 4 months
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