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It is ready in 8 weeks .... it's just that it is much better after at least one year. :rockin:

I have a batch of Apfelwein that I made on 11/16/2007 using Wyeast 3068, and I personally am not going to touch this stuff until it is at LEAST 6 months old. Make a batch now with the intention of taking some of it with you when you go on vacation during the last week of April 2009. Why does...

I've had very good service at this place: Welder Welding Supply Company (313) 565-7611 20643 Van Born Rd, Taylor, MI 48180 Cross Streets: Between Polk St and Hipp St - GL63

I made 7 gallons, so 25+7=32 !

My meads (with the exception of the various 'quick-meads' that are out there - JAO being one of them) are all bulk-aged for at least 2 years before I either bottle them, or continue to bulk-age them. You need patience with meads. - GL63

Most of the meads I've made average between 14 - 18 %. So much depends on how much fermentables you have and what types of yeast you use. When it comes to meads, 12% is definitely on the low side. YMMV - GL63

Trust me .... EC1118 will take that recipe bone dry. Have you already made it? Personally, I would skip the maple syrup, add about 22 pounds of honey, and use D47 yeast instead. Also, skip the acids, gypsum , etc., as you don't need them. Use Go-Ferm when rehydrating your yeast, and...

At the moment I am enjoying an AG Oatmeal Stout that I made back in November. It is, by far, the best OS I've made and, well, I think I'll have another !!! :rockin:

You didn't mention when you made your batch, but personally, I would bulk-age it in the 3 gallon container it is currently in, and bottle after at least one year has passed. As far as corks go, I'm sure a whiskey soaked cork is sanitized, but if it has been used (as these obviously have been)...

I use 2 ounces of medium toast American oak cubes per 6 gallon batch of cider. Typically, I'll infuse for 3 months before racking off. Oak and cider go together very well indeed. Keep in mind that my ciders and apfelweins follow the following fermentation / aging sequence: 2 months primary...

There are a LOT of very experienced mead-makers over at gotmead.com and the vast majority of them do NOT boil their honey when making mead. With that being said, I've made 22 six gallon batches of various meads during the past 2 years and with the exception of the first 2 (whose procedure I...

I made a few batches of this mead and thought they were all pretty good - the best one was made with raw wildflower honey and oaked for 3 months, and finished at 1.015. Personally, I prefer this one over JAO any day. YMMV - GL63

Alright then ..... I'm going to put my Cream Ale on N2 - it should finish around 12-15 IBU, so it definitely will not be overly hopped. Thanks for the suggestions folks. :rockin: - GL63

I use 500 ml Perrier bottles and they work fine.

WOW !!! .... I thought I would have received THOUSANDS of replies ..... nobody has ever dispensed any other beers besides stouts with N2? Fer Chizzle !!! :cross:

Ditto the BeerSmith software - excellent product from an excellent guy. :rockin:

I have a 4 tap kegerator which includes a dedicated stout faucet with N2 (well, actually beer gas) dispensing. Since getting this thing together about a year ago, the only beers I've dispensed through my stout faucet have been, well, stouts! With that being said, I'm curious if others have...

Try Gosling's Family Reserve - if you can find it. It is the benchmark premium rum as far as I'm concerned. :rockin:

I must be an anomoly here as I have not bought any commercial beer since I started homebrewing 18 months ago. Seriously, I personally think my own beers are superior to anything that can be purchased from a store. - GL63

What gaffrig24 said .... I clean each one of my lines between kegs, and BLC is an excellent cleaner. I think the once every 2 week thing applies to commercial applications. - GL63