Recent content by MDBrew69

Please count me in.

Count me in!

I've been brewing for about 1.5 years and have always used Star San. It took me a while to "don't fear the foam" but I've never had a contamination to date (about 25 batches). I was recently listening to the Basic Brewing Radio archives and there are two episodes dedicated to sanitizing with...

Count me in!

Count me in please!

Count me in please!

Count me in - thanks!

Count me in please!

I'll check the pH and see where it's at. I'm assuming stirring daily will not have any ill effects on the mead? I've been brewing for a number of years, so stirring goes against everything I've learned and I'm concerned about oxidation. Thanks for the replies! I guess I need to keep...

I made my first mead about 3 weeks ago. I used 12 lbs. of honey and 3 gal. of water ( I did not pasteurize it); O.G. was 1.11. I pitched a packet of Lalvin D47 at about 70°F, slowly lowered the temp down to about 65°F over a few days, and followed the staggered nutrient regime. Two weeks in...

Amazon is selling a bottle of bacon extract: http://www.amazon.com/Bacon-Extract-Natural-Flavor-Blend/dp/B00F7ZFB5M It's a little pricey (with S&H), so I would probably go with the Betty Crocker suggestion. Good luck!

Bacon extract - I was wondering if they were including real bacon or not. Please let us know how it comes out. I got an email from NB a few weeks ago and was thinking of ordering it.

Count me in please!!

I've found a day or two soaking in PBW takes them right off. I have a 5 gallon bucket that I keep filled with the solution and it has never let me down.

Dimethyl sulphide (DMS) is volatilized by boiling the wort and escapes the pot in steam. As long as you remove the lid once you hit a good rolling boil, you should not have any issues with off flavors from the DMS. Good luck with your cold weather brewing!