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I'm looking into mead, and I see that it takes a *lot* of aging, which makes sense since it is wine strength. But what about a small mead? Approximately beer strength, 5-7% ABV? I assume it would take less time... What do you think?

I just might call it Ecbert

LOL yes, that's pineapple juice for you anglophones. Actually the hops are just floating on top, I might have foreseen that. Don't think they'll be doing much. Still wondering if there's a designation for this kind of stuff. I guess it's just a cider?

Yeah, it should end up pretty dry, I don't mind. I use honey mostly to boost the sugar content, and for the slight trace of honey flavor - but in this case there's so little that I'm not sure it'll have any effect. Same for maple - it's really just a small dollop to push sugars, I'm hoping for...

I just brewed up something, but I have no idea how to call it. Hooch? Bastard cider? ~2L unfiltered apple juice 1L ananas juice 1/2 a cup of honeys (finished my honey remains - 100% pure honey) with a generous dollop of maple syrup a few pellets of Comet hops mixed all this with some...

In my last brews, I used a mix of First Wort Hopping, which isn't as much of a hassle as I'd feared, and late additions: at flameout, and when it starts cooling down. Of course I then can't help but sprinkle pinches of hops in at different times during the boil, but not before the -20 minute...

I just tossed the whole batch of Pilgrim graf. Near the end of bottling, I realized I hadn't rinsed my bottling kettle properly and there was an undeterminate amount of Chemipro (active-oxygen powdered cleaning agent) left in there. Now I know it's touted as a no-rinse product, but it is a...

Hi, commenting on a dead thread, yay! I used Glacier twice in IPA-ish beers and I absolutely loved both brews. I can't speak to specific flavours or whatever, but it's really tasty as an aroma/flavour addition.

That'll be nice. I think adding it to the hot wort after boil should be sufficient, but if you can be bothered, pasteurization is surely the safest way to go:)

OK, I'll try some while young.J

No, I didn't pasteurise it, I added it at flameout, and there's no sign of infection at present. From what I can tell through the carboy walls anyway ^^ I've read around and the majority of users seemed to say, on the contrary, that they had very few issues with honey...

I've actually brewed another small batch on a whim after picking up a bottle of apple/pear juice. This time I used Pilgrim hops, and honey as part of the fermentables. Just dumped the whole wort in the juice as soon as it was cool enough, there's a ton of trub and an actual cake of hops swimming...

I'll keep that in mind. The flavour is evening out I think. It was rather bitter, but now it's starting to taste really pleasant. I think Glacier is adding a lot of goodyness

How was your Calypso IPA? I think I'll keep that hop in the back of my mind. Though I'm afraid it will be a while before I stock up. The graf is starting to mellow out and to taste real pleasant. I'll have to feed my people some, see what they say.

Thanks, I'll keep that in mind... How about the amount? How much aroma hops would you be using for a 20L (5gal) batch? From my light reading, I got that you can use "as much as you have", but I'm guessing there is a "reasonable" bracket, even for a hop addict...

Hi there, I got some Pacific Gem and I'm planning on using them as the main bittering hop in a strongly bitter/hoppy beer. Now I am wondering what best to pair them off with, thought I'd seek some feedback from the community. Batch size will be a little under 20L. OG should be around 1.067...

So I had a go at the graf, using more (and different) fermentables, more hops (partly by mistake) and Safale S-04 yeast. If anyone is interested, I posted my recipe here: https://www.homebrewtalk.com/showthread.php?p=7820242#post7820242. It seemed a bit OTT to add another full recipe to this...

Yep, time does wonders on a brew. I'm not a patient man, so brewing is a bit of a challenge in that regard.J That hops does look very interesting. So you get grassy flavours but also applekind? What style beer did you use it in?

For my 3d non-kit brew, I decided to try graf, a hybrid recipe of beer and cider. I'm certain people have been brewing things like this for ages, but the word "graf", and the popularity of the brew, comes from a work of fiction, The Dark Tower by Stephen King, where it is described as "strong...

I see what you mean. On the other hand, it came out amazing last time I used it, and I think it might, in fact, add some cool dimensions to the cider. It should go more into a fruity-spicy direction, which doesn't sound so bad. I guess I won't know until I try! Temp control isn't such a...