Recent content by Brian66

I've been using a corded drill with a corona style mill. The drill sometimes overheats and I get a burning smell. Does anyone know if this drill would be good for a corona mill...

The Lalvin web site lists fermentation range 59F-86F. The room temperature was approx 68-70F so fermentation temp would be higher since I wasn't using a fermentation chamber.

OG was 1.072 and final 1.003 so around 9%. The yeast was Lallemand - Lalvin ICV D-47 This is the first mead I've made. The one time I tried mead (commercial) I didn't really care for it but I have a lot of raw honey so I thought I'd try one with fruit. Tasting the honey I think I do detect a...

I think what I'm getting is a characteristic of the honey - maybe a herbal/floral taste the comes across to me as slightly like plastic. I say this because I made a cyser this weekend with the honey and the smell I got while incorporating the honey into the apple juice was a floral smell that...

Thanks - this is encouraging.

The taste was before kegging. My son thought it was more of an alcohol taste but that's not what I got. It's about 9.5%

Yesterday at 2:17 PM I have a blackberry mead that I brewed in April. Fermented it for 2-3 weeks then transferred to secondary. I just put the mead into a Keg and it's currently carbonating. Took a taste and it's got a touch of a plastic taste to it. The mead is only about 2 1/2 months old...

So I put the mead into a Keg and it's currently carbonating. Took a taste and it's got a touch of a plastic taste to it. The mead is only about 2 1/2 months old. The honey is just raw wild honey that my cousin harvests (from western PA). Any chance that the plastic taste goes away as it ages...

Got it. Will use beer bottles. Thanks!

First time making mead. I have 2.5 gallons of blackberry Mead aging in a secondary. It's been aging in the secondary for about 2 1/2 months. I'd like to carbonate it. I want to transfer to a Keg, burst carbonate and then bottle it and let it continue to age in the bottle. Will carbonating...

I do look at mash PH - I use Bru'n water. I think that is what the issue was. I had found some bad data entered into one of the cells of the Bru'n water sheet and haven't had the issue since.

Good to know. Thanks! I will secondary

I ended up making 2 gallons and added some blackberries at the start of fermentation. It's been about 2 weeks and it's fermented out to 1.003 If I'm not back sweetening and it's done fermenting, is there any reason to do a secondary? Or can I bottle at this point?

Not my favorite (not a huge fan of coconut) but I made a hazy IPA for a friend that loves Sabro hops that came out excellent with really good coconut notes using Sabro Bru-1 Cashmere Maybe someone can help - I'm making a hopped pilsner with 1/2 german pilsner, 1/2 floor-malted bohemian pilsner...

Partly not sure what I'm looking for, other than something that tastes good. I have a cousin who is a bee keeper and gives me a lot of honey. It's his hobby and does it to benefit his garden and surrounding plants/trees etc. I decided I should make a mead since I have a bunch of honey. So I...