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I just transferred the huckleberry / blackberry mead to the secondary. I was able to get my hands on a few more pounds of huckleberries. After letting them hit 160 degrees for a few minutes and mashing them, I then carefully poured into the carboy and racked the mead on top of it. I'll...

Thanks for the advice! I ended up placing 2 cinnamon sticks and 2 halved, scraped, and chopped vanilla beans into a narrow glass vial. I then poured cheap vodka to cover everything. I plan to add this to the secondary. This is for a pumpkin spiced oatmeal ale.

I recently saved enough funding over several months to build a 3 tap kegerator. For me it is very convenient to drop 5 gallons from a secondary directly into a Cornelius keg. It's more time-effective to keg versus having to transfer from the fermenter into another carboy with priming sugar...

I have only used champagne yeast, and it comes out quite dry. I have heard that Nottingham retains the apple flavor well and is very comparable to Lalvin K1-V1116.

I'll be using Golden Promise, which I have just learned is a barley malt. So I am good to go.

Thanks Brian. I'm going to have to research this reaction further so that I better understand the interaction. I need to consult my table of grains I think!

It may be noteworthy to be aware that on the iPhone app you must go to the actual website to see this info. Not sure why.

No Brian, I'm the dumb one! I'm very good at following a recipe, but a little fuzzy on the details. I've only been doing this for a year now. I probably would have figured it out eventually (I hope). ha!

Thank you Brian. Apparently the barley malt's enzymes facilitate the conversion of the rolled oats' starches to fermentable sugars. That's why I could be adding the barley malt.

How would the addition of 1.5 of barley malt and 1.5 lbs of cooked rolled oats affect the resulting beer.

This is fantastic information, I had no idea that the rolled oats needed to be fully cooked and protein rested prior to adding to the mash, despite having used rolled oats previously in a chocolate stout. In that recipe I had made, i just tossed them into the mash dry. I guess that made them...

I just ordered some Wyeast 1450 Denny's Favorite 50 from Northern Brewer when I ordered grains for this, so I know they have it in stock.

That's a good question The molasses takes a little bit longer to ferment, so it may take 3 weeks in the secondary.

I see, thank you!

How many vanilla beans do you typically add to any given batch to bring out a moderate vanilla flavor? 1 - 2 beans? Or more?

Wow, this sounds really good!! A couple of comment: I've done a couple of meads, but 20 lbs of honey sounds like a lot. Wouldn't the yeast strain top out due to alcohol tolerance? Also, the vanilla bean: Did you end up with a very mild vanilla flavor, or a stronger flavor?

Oh, and I was going to add vanilla bean this time...

I plan on brewing this recipe this year. I used a different recipe last year based on a lot of research, but it used two cans of 100% pumpkin purée; this as opposed to colored squash which is apparently something that folks buy unwittingly. I do plan on adding quite a bit of rolled oats to add...

I just made a batch of this using a half flat (about 3-4 lbs) of great big black berries and about 4.5 lbs of huckleberries. All were mashed up pretty well and added to the boil for about 5 minutes. I followed another recipe for mead that calls for 1 tsp of citric acid and 1 tsp of pectic...

That is just bad. I have heard of Hannibal's placental extra meaty chili, but brew??? I don't think that there is enough fermentable sugars and too much protein. Cannibalism...actual cannibalism...yuk.