Recent content by mdf191

Ouch that's a lot of bottles. And yeah chenwood, I have been thinking about a board to mount the taps...just haven't gotten the vision for how to present it beyond two by fours holding it up...seems a little rough. But this wedding is also rustic and casual too..

Brewing 20 gallons of Homebrew for an upcoming wedding. I will have them kegged in cornies and ready to go. I have been throwing around idea's on how to "present"/serve the beer... Sure I can just to the normal plastic faucet head...but then it just feels like any kegger. Since its a...

Brewed a batch of nothing fancy dry mead about a year and a half ago. Because of the normal crazy schedule of life I still never bottled it. It has been in limbo in the Secondary for some time now. Because of an upcoming even less than 2 weeks away I want to get this stuff in bottles. I have...

Do beers age and develop in a chilled c02 ed keg? Essentially I would skip a sit in the secondary and use the keg as the secondary. I have two beers I am hoping to serve for xmas time. They could really benefit from hanging around and getting to know themselves probably a few weeks past xmas...

using wyeast champagne. Normally I chill more but because of time retraint. I could use to pitch not its at about 93 degrees

Whats two hot of a pitching temp for a champagne yeast? Anyone no.

Here is the link that explains both the semi sweet and the dry mead recipes. The two kits are the same except of the yeast. Which I have the dry champagne one. But like I said in the above post. I am not sure if it will matter, since I feel both yeasts will ferment that OG out dry...

Also not being experienced with mead. What about adding sugar additives.. something that will not ferment out completely. Or will that mess with the traditional mead taste

Right thats what I was wondering. The recipe's OG only calls for 1.080-83 which I would assume nearly all wine yeast will not top out before correct? So how do people get semi sweets? Would I just have to use more honey. Or do this back sweetening process?

I am using roughly 7 lbs of honey...but for a 3 gallon batch

A while back I ordered a semi-sweet northern homebrew mead kit. Kept putting it off to brew for awhile but finally decided to make it. When I went to smack my yeast I noticed they sent me Wyeast 4021 Champagne. Which when I go on their current website is the yeast they send for dry mead not semi...

Hey fellow brewers, I am currently brewing a beer with Vanilla Beans in it, and I realized I may have some helpful information for anyone who occasionally brews with them. I used to buy the occasional bean at the local supermarket where they sell for very high prices. Anywhere from 4-8 $ per...

Are there any good home substitutes for Yeast Nutrient? I am making Mead today, already smacked my yeast pack. I unfortunately noticed that I have less Yeast Nutrient then I originally thought. The LHBS is a good distance away and out of the question. I was wondering if I may have...

Bought a Nylon Hop bag today in hopes that it would become a reusable solution to my Muslin bags I normally use and throw away. A Nylon Hop bag is what I wanted right? I can use it in my boil to hold hope additions? It wont melt, or do anything else wacky in the beer? There were also straining...

Thats what I would have thought too. I am sure there are some heavy hitting bigger breweries people like out there, but local regional would be key. Just like here in the States. I know the breweries I really normally always enjoy, but some of my favorite beers are in the good local brewpubs...