Recent content by MichaelJ909

What exactly does a "partial mash" mean?

Hello brewers, I'm looking for a simple or simple instructed how-to on a ESB. This will be my first beer brew for I have done a mead (bulk aging) as well as a mixed berry cider (just bottled yesterday and allowing bottle aging). So I'm on the rigorous task of seeking recipes. HELP!

Wow this was a great read guys. I think this will be my first home brew. Perfect for Cali summer and pit bbqs. THANKS YOU GUYS

Ya and it's was what I thought was clear. I think I may allow it to mature in bottle for the two weeks and then chill it in the refrigerator for a few days before serving to try to minimize cloudiness

I'm making a carbonated. I used the carbonated drops. I check the SG and was at 1.000 before bottling.

So I did a cider from a concentrate i got at the local brewery shop. It says to allow for fermentation for one week and then to straight to bottle. And then that allow aging in the bottle for two weeks. I already bottled yesterday and today I look at the bottles and it looks like I'm having...

I think will rack down to a 5 gallon in due time and also rack the left overs into another small glass bottle. With that being said. I shall try and experiment with fruit on the smaller container with the leftover must any recommendations. I've seen a lot with raisins and oranges but has any one...

The head room that's in the carboy right now. Will it make a big difference in the end result of the mead?

I'll keep a eye on it. Thanks. I live on the side of a cliff. Hahaha I'll repost in a few months with a update

I just racked into my glass carboy and it's extremely cloudy. Is this correct? I plan on not bottling it till about November around Thanksgiving. I had it in the fermenter for the passed 17 days. This is my first mead I am making so any tips and helping advise would be awesome. Thanks!