Recent content by bigwhitt

I would have to agree, Vikings didn't have Campden tablets. And I've made awesome mead without anything except the honey, yeast and water that has worked for the last 7,000 years. No worries.

I'm looking to make a brew without hops. I have been doing research and found that ancient brewers used bread, no hops and some sugar. Has anyone tried something like this or have any suggestions?

I want to know if its possible to simply buy a 3.3 lb can of hopped syrup with yeast included, add it to water and bottle with corn sugar? I have seen a lot of articles that suggest adding malt extract, dextrose or imply buying 2 cans, but im cheap. If I throw the 3.3 lbs syrup and yeast into 5...

thanks for the advice? would it affect it if I just scooped it off and then pitched the yeast? or should I leave it on there? lol...probably a little OCD about it. I make ice tea all the time and I do the same thing with it if there's foam. lol

I have been homebrewing for about 3 months now and I just had a small question. Right before i pitch my yeast the liquid in my fermenter seems to have a lot of foam in it. I never really thought much of it before but does this have any adverse affect on thefinished product?