Search results

Being a newbie here, I don't know if people place their labels here for for true critical review, or if it's just the SOP to pat people on the back and say "Good job, Bob" regardless of whether or not it actually IS a good label. So, forgive me if my truly well-intentioned criticism ruffles any...

No no, quite alright; I'm a stickler for proper terminology. Thanks for correcting me. This idea sounds most excellent. Baring any other suggestions from other members (hint, hint) that tickle my fancy even more, I may well take this route. Meh. NBD. Meads take years to peak, so a few extra...

While there is much debate about what temp (if any) is best to pasteurize your honey at, most mazers do not boil their honey. Why? Two main reasons. 1. Heat inarguably alters the character of honey. Many of the more delicate, subtle notes in a honey are harmed by even the "low" heat of...

++ -Surfrider

Here's the recipe I used: Alaskan Alber Clone OG: 1.04 FG: 1.01 ABV: 3.9% SRM: 23.5 IBU: 39.5 7 lbs Light Malt Syrup .5 lbs Cara-Pils Dextrine .33lb Crystal 901v .33lb Crystal 120 2oz Special B 1oz Roasted Barley 2oz Fuggles (4.4%, 60 min boil) 1oz Mt. Hood (3%, 15 min boil)...

Well, first off, thanks for the speedy reply; I do appreciate the input. Now, to the important stuff: I did not mis-speak in my original post; when I used the term "watered down," I meant it literally. I.e., the flavor profile of my brew is spot-on Alaskan Amber, it just tastes like it's been...