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Good stuff. Thanks, man. I recently read that adding puree is ok and will precipitate eventually. I'd love to know how your latest batch came out. Keep in touch. :mug:

Good advice, thanks. I have a couple questions though. Did you triple filter the juice through a grain bag or something else? I was thinking of lowering the honey to about 20 lbs. and trying for a FG of 1.015 or so. What FG did your mead finish at? Do you cold crash or just let it ferment...

Greetings, all. I'm getting all geared to brew up my first prickly pear mead. Harvested the fruit yesterday and plan on brewing this weekend. From what I've read, including (The Complete Meadmaker and Charlie Papazian's recipe), there are a few different methods; particularly pertaining to...

@ShinyBuddha - Grain to glass in a week is pretty amazing! @NcBrewer35 - Nice. I assume the flavor profile is very clean then. Exactly what I'd hoped for.

I just brewed a 10 gallon Barley Wine (basic Morebeer kit) yesterday using the WLP090. My starters fermented at around room temp and finished around 1.025 (high?). Pitched into 74 degree wort last night and this morning the temp was up around 76 (woops!). Added ice and cold water around the...

Thanks, guys! It looks like the conversion completed - the OG was right where it was supposed to be - efficiency over 80%. Pitched a couple big starters and it's fermenting vigorously in 6 hours w White Labs' San Diego Super Yeast. Hope it finishes low enough. I'll post an update when I...

I'm in the middle of brewing a ten gallon batch of barley wine and through a few mistakes misreading my thermometer, i just realized that I've been mashing at 165 for the first 15 minutes of the mash. :( Did I just screw up this batch? I subsequently added about a gallon of cold water and...

Holy smokes, 2.5 years in secondary. Surely you have the patience of a ... MeadWitch? ;) Thanks for the warning about the stickers. I picked one with leather gloves a week ago, brought it in my house, skinned and ate it. The next morning, despite my precautions, I had a few of those tiny...

@Brobi: Sounds like everything will turn out fine. A little OT, but: So, I've been promising to make a prickly pear mead for the past couple years and I never get around to sourcing any fresh prickly pears (which grow in abundance in my area). So, when I moved into my new house a few months...

Just found this thread after purchasing a counter-pressure beer gun. I was searching the webs for videos demonstrating how it's used ... when I stumbled upon this thread. Long story short -- made this BeirMuncher filler last night and filled a few bottles for my first entry into a competition...

I'd also check the level of liquid IN the airlock. As I'm sure you're aware, the liquid level can drop to a point where CO2 escapes through the airlock without having to bubble up through the liquid.

Nice, thanks for the lead, Brobi. Home Brewer's Outpost are charging about half of what I paid for year-old honey on ebay. So, I contacted the seller and asked if he'd consider canceling my order (I've never done this, but I figure the worst he can say is no). @MrDillon5: From what I've...

I'm just about to make a batch of prickly pear mead myself. Anyone have a good source for bulk mesquite honey? I found one, but they don't ship to CA. Edit: Just found a vendor on ebay that was selling 3 gal. bottles.

I'm having a hard time locating smaller 6-7oz. bottles that are brown. I've found many clear bottles, but can't seem to locate any brown bottles. ANyone know where I can score these?

I just got around to testing it yesterday. It tastes fantastic! Better than the one I brewed last year to give out as Xmas presents. No off flavors present at all. Carb'd it up in a keg and now the hard part -- waiting to bottle around Xmas time. 'Course it's 100 degrees right now, so at...

Thanks much, gents! If it tastes like mushrooms and meat, I might bottle anyway ... and call it "Stroganoff Stout". Or not .... :D

Doh! Why didn't I think of that? I'll give it a taste today. :) What are some of the "off" flavors one might expect from a beer sitting on a yeast cake for so long? Thanks!

Greetings, all. My first post here. Just wanted to introduce myself and thank everyone for contributing here. I've learned a lot reading your posts in the past couple years. I have a batch of Imperial Stout that has been sitting in a primary fermenter (5 gal. carboy) since I brewed it...