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For durability, max heat transfer, and safety... I would use large aluminum bottles. Like the kind you get at the convenience stores. Aluminum has a high heat transfer rate, and will not shatter/melt like glass or plastic. like these guys ...

it was racked once, and the FG is 0.995ish

I made a mead with Champagne yeast and kicked it with one lb of pale ale extract. Its been a week over a month and its not clearing very fast. I know I have the malt and the champagne working against me. How long should I wait until I fin it? What are the downsides of forced clearing a mead...

Thanks! Maybe I'll wear a cup while brewing from now on

I tore my sack while brewing :( .... my muslin bag broke open spilling 2lbs of maize and crystal 10l malt into my to-be wort. I tried to continue to follow the recipe as normal. What should have I done? What I did do is sanitized a giant screen scooper and scoop it all out. Took nearly 20+...

Pretty close, The orangina label says it contains lemons, oranges, and mandarins, but this recipe only uses mandarins (and I used oranges in mine actually). In hindsight, I would juice a bag of mandarins and a couple lemons, mix it into real orange juice (not that sunny d crap), and mix the...

Can you make a cyser from using smashed apple pulp, or does it have to be the juice. Can you cut up apples and leave them in primary/secondary? Is that ever used, can that be called a cyser when used with lots of honey? Who has got the answers eh?

I need to pasteurize it for mead. Its only 140 degrees for 22 minutesand it beats campdens.

I have never used it, but SS has a very nice looking recipe for a Chai Cyser. Very interesting honey! As I've heard, dark honeys take awhile to mature in meads. With such a unique style of honey I would probably make a show mead out of it... unless you are not partial to the flavor of the honey.

I would pasteurize honey for meads

Wine yeast are more alcohol tolerant and would eat up as many sugars as it could until it died off. What you would have is a very crisp and dry beer, nothing like the disired "bready" taste that ale yeast gives beer. Probably would taste like a watered down barley wine, but I can only speculate.

Awesome! I'm going to buy them and bulk age along side a glass carboy. Want to see if there is any noticeable differences or if its just brew myths

I'm not farmhouse fermenting in the crawlspace. I'm wanting to use it to bulk age meads and wines. Nothing should ever come in contact with the liquid, ever.

Noted! I'll try your adjusted recipe

Exactly! whats up with that?

I boiled 60 eggs in my alum brew pot for Easter. Now the aluminum has turned dark and almost black. What happened to it and how can I fix this?

You need to "re-up" your coordination with some video games. And keep lots sanitizer around, for both your equipment, and your open wounds. Glad to hear that you did not put your pecker in boiling wort. Pecker Stout, or a stout pecker?

But how did the beer turn out? ;)

Not sure if this off topic for this particular forum, but I was curious what was everyones worst brewing injury? Myself would be a couple years ago. I was bending over and backing up to pick up a full carboy and my plumbers crack hit my freshly used propane burner. Resulted in a neat little scar

Why did you use three separate types of honey? Can you diffrenciate the three flavors of honey in the final product? Could one use just orange, or just clover, or perhaps clover and buckwheat?