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One thing to remember, companies don't do business because they're bored, of they have the prettiest product, or the tastiest one, they do business to make money. THAT is the bottom line. Consumers will always think they come first, they don't. The profit line does. If you don't believe that...

This is disturbing news. I disagree with giant conglomerates swallowing up smaller companies like they were meat on the table, AB/Inbev has zero interest in serving the homebrew community, they've worked hard to stop the craft beer industry until they submitted to the movement and joined in with...

I think in order to qualify as a braggot, honey must be at least 50% of the fermentables. I'm doing one using Northern Brewer's Bourbon Barrel and using 6 1/2 pounds of honey added after the boil, and using Nottingham yeast.

Strange, I put three cans in an extract brew from MoreBeer, tasted no pumpkin at all. What I did taste was the spices. I think many confuse the spices for the "pumpkin" flavor. Pumpkin all by itself is pretty bland actually, at least to my tastes.

A word on canned pumpkin, which many use in pumpkin beer recipes...it may not be what you think it is!!

I put 3 cans of organic pumpkin in a Thanksgiving Ale and it did nothing but add a sort of creamy texture. I would leave any kind of pumpkin out and just use the spices. After all, that's what you taste in pumpkin pie.

Thats exactly what we're doing. But getting the cold brew right is the key. Some beans are high in acid, others way too bitter. So getting the cold brew right is the key. Beans also have oils that contribute to the bitterness depending on the roast depth. The fun thing about meads, like...

http://www.themeadhouse.com/2016/06/10/the-great-mead-house-coffee-experiment/

Mesquite Blossom traditional in the fermenter, Strawberry mead aging in the center, Orange Blossom traditional aging on the right.

Actually, I left out something vitally important,. I forgot to include the pectic enzyme. It was added after the pumpkin was mixed in with the juice, so it will sit at least 12 hours for now before adding the yeast.

For all you cider guru's, here's my latest lab experiment: 1 1/2 gallons apple juice (no preservatives) 32 oz grade B dark robust maple syrup 2 cans Trader Joe's organic pumpkin (roasted for 40 minutes with 1 1/2 tsp pumpkin seasoning and 1/4 cup brown sugar) Sg 1 086 Nottingham Ale yeast...

Bring it to my house.

You can use a disposable spice bag for powdered spices. http://www.amazon.com/gp/product/B00IUOROXY/?tag=skimlinks_replacement-20

Yes, the 26 pounds roasted down to 13 pounds of meat. It took 16 pounds of mesquite to get to 1.136, and I'll add the maple later. The maple syrup has a tendency to go away during fermentation, so it will go in at the very end of primary. It will sit for the next 24 hours at 55º while the...

Working on putting this together now. Just finished roasting 26 pounds of sugar pumpkins, sweet potatoes and kobucha. Here's the plan: Ingredients: Mesquite honey (to reach SG 1.135) 26 pounds pumpkin & kabocha (weighed together, may be less after roasting) 4 pounds sweet potatoes 64 oz...

Has anyone tried adding bourbon and oak cubes? May do this (original recipe) and add some Buffalo Trace during secondary and an oak spiral.

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The cooler is 48qt, and I change ice (1 gallon and half gallon containers) once a day. I can sustain the water temp for 26+ hours at from about 37º to about 46º. There are two pumps running, one is chilling a 5 gallon carboy to 55º and runs constantly, the other is set up to maintain a 68º temp...

Lovin' my SSBrewtech fermenter and FTSs system L to R: traditional in the stainless steel, apricot, strawberry, apricot/peach in the back.

GotMead Live episode from Tuesday 8-4-15.