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Depends on the body, I'd think. On most occasions you want to find a good balance between body and hopiness. The more malt, the more hops the beer could accept and have a good taste. Of course, it's all a personal taste call, but a thin beer with a lot of hops would be more bitter. I'd say...

I really think it's due to the shipping and storage. A lot of these lighter bodied beers ... if at one stage of the shipping, is mis-handled...then the whole flavor is ruined. Darker, heavy bodied beer can take a lot more abuse. It's kind of like in homebrewing you find out that one of the...

I cut way back on drinking and brewing while my wife was pregnant. She didn't really think it was necessary for me to give it up with her. It was harder for her to give up drinking coffee than beer ... even though she is a fan of a good glass of porter. But in the grand scheme of things, the...

I see your point, however, the silver lining here is that if they're drinking the Coors, they'll stay out of your homebrew! ~rc~

I've brewed several braggots over the years. I'm also a mead brewer. I've tried different styles and my favorite combination has to be a Scottish Ale type of beer with honey. Golden promise malt is excellent with honey. The last few times, I've done about a 1.050 beer with Golden Promise and...

If it was under pressure, then most likely, you'll have some smooth drinking nectar in there. Savor it...and definitely don't drink it too cold, or you'll lose have the flavor. ~rc~

My friend, anytime is the right time, to become a homebrewer. I don't think there are too many countries that don't use oppressive tax and regulation to control alcohol. Without getting into that discussion, I will say that once you become a homebrewer, you probably won't go back!!! Cheers...

Just had to say it... :fro::mug::fro::ban: Hope everyone has had a few good brews since the beginning of the year and have a little foam on your upper lip today, and lace on the glass. ~rc~

Ok, thanks, I was just wondering if you sold your larger one and decided against buying another. ~r~

Since you've had yours for awhile DeGarre, what do you think of it's build quality? In other words, do you think that under general use, it will last you another 5 years? ~r~

Looks like he's having problem with the main site. I was able to get onto the forums... http://www.beersmith.com/forum/index.php Not only is it not obsolete but at the end of last year he came out with Beersmith 2, an improved version. I really like it and have supported it over the years...

Looks like a good deal, however the keg wasn't really his to sell. That's a return keg...just saying. The rest of it makes a deal though. ~r~

I remember that one, and it is what got me thinking. I don't really have the room for a winch setup, but hydraulics would work similarly in a smaller area. Just thinking out loud here. I would like to hear from one of the original buyers from last year, on their opinions after having the...

Question pointed at Yambor, did you ever get your 20L and if so, what are your feelings on downsizing from the 50L to the 20L? My gut says to go with the 50L, even though I usually brew 5 gal. batches, because it gives me the availability of making high gravity beers, which I do quite often...

I've tasted it several times over the years, and never really cared for it. I chalked it up to improper handling along the distribution lines. It always tasted skunky to me. ~r~

Yes, that's more of what I meant. Basically, I was hoping that by this point in time, Spiedel would offer a U.S. plug model, so that after I spend $3,000 the first thing I wouldn't have to do out of the box, is cut off the plug.;) And as far as just getting the other type of recepticle...

First, I'd like to say that the full read took me a few days but was very informative. I'm strongly weighing the odds of going with a BM over a Sabco Brew-Magic, for several reasons. I was hoping that by this time, they would have a U.S. powered version. Also, I'm working with a brewing space...

Thanks for starting a thread. I've never had luck with the BrewMagic board. I was able to sign up a couple years ago, but it seems noone posts there on a regular basis. Anyway, the BM has been on my radar for a few years and will finally come to fruition this year with the aid of a new...

I agree with the stabilizing chemicals statement. However, I've never seen a fermentation last that long. I've really never had to use stabilizing chemicals after a mead has been in the fermenter a year. It's usually still and clear. Good luck though. ~r~

My typical 5 gal batch of mead runs 2 weeks in the primary, 2 months in the secondary then I transfer into the tertiary to clean it up and at 1 year of age I bottle. I typically make a semi-sweet mead and have found that the flavor rounds out nicely right about the year mark. ~r~