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My advice: Start simple, just honey. Use a TOSNA regimen. Keep your abv in the 11-13% range. Age is at least 6 months. Mead is very easy if you treat it kindly and give it time.

I get a little bit of a rough herbal and slightly menthol thing from young mead. I haven’t had “plastic” but I can say with certainty, even using TOSNA, mead is not pleasant when young. I have dropped my ABV to 11-13% and my aging to 1+ year. This has changed unenjoyable mead into a pleasant...

Not beer yeast, but I just dry pitched 15g of QA23 (exp. Sep 2023) into a 5 gallon batch cider. It had visible signs of fermentation in 12 hours. I could have probably used 10g, or less.

I like most of the Belgian yeast profiles but find many examples a little too exaggerated. One of the reasons I really enjoyed Abbaye is because the flavor was there, but not in an overtly cartoonish way. Taste is subjective so it’s reasonable that one brewers “boring” is another’s “just right”...

Great way to get more miles from your yeast.

DM sent.

First to contribute cookies since the OP! Peanut butter with sea salt.

Before sugar was invented they used processed and canned malt extract. This would have also been before juice was invented.

With enough ingenuity, and money, you can make almost anything happen. What is your system and desired operating profile?

Those work. For A LOT cheaper, I use small plastic cups that you frequently get grocery store samples in. They’re like 10 cents per cup.

I failed to realize this the first and only time I did a partigyle. The small beer was so thin and pathetic. It had almost no flavor. I used it as a water replacement in my water bottle.

The ghost of one of these poor guys who accidentally got a little too close of a shave 16 years ago.

I respect what he’s done for homebrewing and taken within the proper context I think there’s tons of good info he’s published. Not everyone shares my opinion, the hammers often come out swinging hard at the simple mention of “Brülosophy”. But that’s for another thread.

I usually start at 1 pound per gallon on my fruit beers. So I think you’re close to that at 1kilo per 9 liter batch. There are a lot of variables, taste preference being the biggest. It might take 2 or 3 separate batches to dial it in perfectly.

I know it’s polarizing just mentioning the name, but I use this chart posted by Marshal at Brülosophy. https://brulosophy.com/methods/carbonation-methods/

That’s pretty cool. I put springs in my faucets that are pretty effective.

Two chickens. Carved with my BA Coolina knife...

Big time missed this back in February. Is the offer still on the table?

As the happy husband of a phenomenal cookie baker, I’ll be adding pictures of my wife’s amazingly baked sugary disks.

I think your gravity readings might be off due to stratification. Honey can be hard to incorporate fully so if your sample consists of a glob of honey it’ll read high. Honey is around 36ppg. 3 pounds in 1 gallon (3 x 36 = 108) should be around 1.108. I don’t take OG readings of my mead for...