Recent content by 8gallonalchemy

Generally, I cold mix a gallon of honey, 5-6 gallons of water, and whatever else I want to put in. Pitch 2 packets of yeast and wait.

By "longer aging" do you mean leaving it in the bottle or do you mean fermenting it longer?

I thought mead was supposed to be the easy one. Water, honey, yeast, let it rot for a couple of months and bottle it. But for some reason my beers always come out fine while my meads are always these weird sour things with nothing to them but an % alcohol content. What am I doing wrong here?

I'm looking for a gluten-free recipe for a nice, heavy, dark winter beer (probably a stout) that I intend to put roasted chestnuts in. Anyone got something good?

Hi All, I want to get into fermented hot sauce. What equipment do I need to get started?

All my research suggests that the answer is "no", but is there any way to do gluten free brewing without adding enzymes to the mash?

I get that, but how do I keep from losing half of the product because if flew out of the bottle before I could drink it.

Every recipe for root beer I've ever seen says to bottle it pretty much immediately. This always results in some... vigorous... beverages. Should I let it sit in a fermenter for a couple weeks before I bottle it?

Anyone got a good gluten-free recipe for the beer side of a braggot?

Hi all, I'm looking into switching to electric brewing since I will not have access to a workable stove for a while. What should I be considering for converting my 10 gallon kettle to an electric system? What equipment will I need to buy? What kind of price tag will I be looking at?

Yeah, I tend to prefer dry meads.

Not nearly as gin-like as you'd think. It's extremely bright and floral. I was planning on using a blend of Mangrove Jack's mead and cider yeasts, which I'll probably do next time. Shipping was taking too long so I ended up just using Lalvin 1118.

Just finished brewing an herbal cyser. Easily one of the most unique things I've ever tasted. Here's the recipe: ------------------- 1 gal honey 6 gal apple juice Added in secondary: Juniper - 56g Coriander - 14g Lemon peel - 20g Licorice - 14g Sweet orange peel - 18g Bitter orange peel - 10g...

Just got done with the bottle conditioning on this recipe just in time for Christmas. It’s amazingly good, thank you so much!

Trouble is, the recipe doesn’t include a water profile and I can’t find much info on a “standard” oatmeal stout profile.