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GrogTag is where I have my labels printed. They have templates for designing your own label.

That's an idea, I'll give it some serious thought, I'll be proceeding with this project in a few days as soon as I get a fermenter freed up!

So it’s well known in my family that I love a good port wine, a nice cigar and a bite of a good cheddar. I always keep a few bottles of port around, a few of my favorites include Taylor Fladgate’s 20 year tawny, Quinta Das Carvalhas 20 year tawny and Graham’s 10 year. Ports are generally sweet...

The Brew Your Own magazine winning label...

Just food for thought... I'm in the aging stage of a port mead I started at 1.170+, was a pain coaxing it to start but now it's just shy of 20%ABV and it's not overly sweet, more like a nice port.

Do the honey at below 100 degrees, that way you won't lose the character. The honey will ferment all the way out, and dry out the beer, but you should get some good honey aromas and character.

Looks doable to me.

Check out episode 87 at The Mead House. We had Omega Yeast on as a guest, brew with a high temp yeast if you live in a hot area and can't control your fermentation temps. Themeadhouse.com

Guess I'm just goi g to have to go back to facing my car boys towards the moon then..

Australia... Of all places...

My experience with 71b is, it should fall 100 to 110 points. Do not go by the stated tolerance levels. Your hydrometer is the best tool to use to measure gravity. No need to pasteurized, one of the pitfalls of racking is you lose a little volume. I usually do 5 1/2 to 6 gallon batches so I have...

Yeah, I'm referring to using beer to make the starter, not the dough itself.

Neither will turning you carboy to face the full moon.

Tart cherry juice is fine, but beware, try to avoid the cough syrup phenomenon and ferment cool, and make sure you start off sweet, tart cherry juice is just that, tart. 71B yeast is a good one for this. It will drop about 100-110 points, leaving you some residual sweetness. Create a balance by...

I've been making sourdough for years, my starter is 17 years old. I'm not sure this question was ever asked or answered, has anyone made a starter using beer in place of water? Not the dregs from a ferment, but actual beer. I'm not convinced it will make any difference to the flavor from what...

Nutrients went in up front with the 9 lbs of honey. About 2 1/2 tsp of yeast energizer. The grape juice has nutrients already, but the honey needed a kick in the ass. It was tough getting it going, had to play around with the temps a bit, but once it did, there was no problem fermenting at 66-68ºF.

Followed some advice once about putting magnets in my shoes. Suddenly I was walking around with nails, washers, nuts and bolts stuck to my feet...

You got to brew the stuff she likes to drink! Mine loves a good stout, so I always have one on tap at home! Make sure you go to the website for the recipe, don't use the one at the top of this thread, I made some changes.

UPDATE: About 4 weeks ago, I added the 2 lbs of cherries and 2 lbs of blackberries. They were both gently mashed, then placed in a nylon bag and added to the fermenter. It bubbled a few times, I'm sure it was the surviving yeast trying to eat their last meal. After 4 weeks, I racked into a...

Season the short ribs with salt & pepper, brown on all sides in a hot dutch oven. Remove, then add 1 1/2 diced onion and caramelize, add 4 cloves of chopped garlic for 2 minutes only, add a touch more oil, flour until there's no more oil left, then add 3 cups of stout. Add the ribs back in along...