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Old 12-12-2012, 08:32 PM   #11
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I've been reading it.


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Old 12-12-2012, 09:03 PM   #12
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IMO/IME, the forums on Got Mead? are better than the main site... For one thing, most mazers don't heat their mead above 100-110F now. No need to pasteurize it. I do use the calculation tool to either get an idea of how much honey to use, or figure out how much to use (once I have a sugar % level).


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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-12-2012, 09:10 PM   #13
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There is a lot of great info on there and you have been a great help gold.
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Old 12-13-2012, 03:07 PM   #14
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thank you for pointing me towards the got mead site. It saves me from asking a lot of questions.
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Old 12-14-2012, 01:23 AM   #15
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Quote:
Originally Posted by noblebrew
thank you for pointing me towards the got mead site. It saves me from asking a lot of questions.
I love that site, I have learned so much there in such a short time. the forums are awesome with the sheer volume of info they have.
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Old 12-14-2012, 01:29 AM   #16
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Quote:
Originally Posted by Celticgladiator View Post
I love that site, I have learned so much there in such a short time. the forums are awesome with the sheer volume of info they have.
Typically only takes a little digging, or searching, to find what you want. Chances are, almost any question you can think of has already been asked, and answered several times.


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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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