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Today I put together my first mead that I'm trying to do relatively "properly" (got lucky with the other mead batches I did... normally a beer brewer). I did 5 lbs. of honey in 3 gallons of spring water. Used Nottingham yeast from a previous low ABV beer batch that I'd harvested. Plenty of...

I had to laugh as i was scanning down the General Discussion list of topics it said: Making beer with 15 year old extract Don't do that

I second this. I will be making an Earl Grey mead in the very near future, and this is my plan. Small amount of boiling water poured over a whole lot of loose tea to make a strong tea "concentrate" type of deal, and then adding the strained tea (once cooled) into secondary. Since you're using...

All I was able to quickly ascertain from Google is that it has 300ppm calcium carbonate.

Sorry for the resurrection, but is anybody else brewing with Joliet, IL water, particularly that can confirm the water composition? I'd like to use Bru'n water but don't have the cash to send water in to get a proper report right now...

I've thought about this too, but worry about the hops dilution - how would you calculate IBUs in the finished product if you topped off in this way? If you're trying to hit style, I mean.

Definitely something to plan for the future... I'm not set up for stepping up a starter effectively yet, but something to consider for later. Good call though, thanks!

Ok, makes sense. That's what I'll do then. Thanks again!

Cool. Will do. Thanks guys. One last question - thin or thick decoction?

Indeed! Thanks very much.

So if I decide to do a single decoction, am I right that I would: Acid rest - 109F Protein rest - infuse to 122F Sacch rest - decoct to 152F Mash out - infuse to 168F Sparge - 168F Is that right?

Ah, ok. Thanks for clarifying.

You guys are awesome. Thank you. Will have to think about the decoction... I want to do one eventually for some lagers... otherwise I'll add the acid rest. No problem there. Regarding the acidulated malt - I plan on using about half RO water, half tap. Don't think I need to adjust the mash from...

I'm working on planning a 2 gal batch of hefeweisen to brew up for my wife. It's her favorite style, but she doesn't drink much beer, and I've never brewed a hefe before, thus 2 gallons. Was thinking the following: 3lbs pale wheat malt 2lbs pilsener malt .25oz tettnang - FWH Mash at 150F for...

This weekend I'm bottling up a 3 gal batch of a blonde that I accidentally made tart in the mash; added berries in secondary in hopes of saving and it's great from the sample I pulled yesterday. Harvesting the yeast from the batch and using it to brew up a relatively low ABV (around 7%) 3 gal...

Cold crashing and added gelatin today (no pectin enzyme, so the gelatin may not do much), pulled a sample just to give it a taste. It's still tart, but the berry flavor and tannic astringency from the berry skins definitely works with it. It's super dry, should make a pretty refreshing summer...

A fair point... the old yeast wouldn't have any hop material, as I didn't dry hop it. I guess my thinking was more to wash away any beer/hop flavor that might be hanging around the unwashed trub... again, I've never done before. I don't know what does and doesn't happen in that respect. I...

I considered that, but since it's going from beer to mead, I'd rather not transfer hops over, among other flavors.

I haven't read through the whole thread, but IMHO, NEIPAs are like Playskool "My First Craft Beer". I know they aren't necessarily easy to make. Not saying they are. But I've had a couple (though, admittedly, none from New England), and while I get the juicy thing and they do taste a lot like...

Thanks again for this. I watched thru it yesterday, and I think I have a pretty good idea of what to do. I do have one quick question, for time planning purposes - for pouring out multiple jars of yeast and then letting the trub resettle - about how long does it take to settle, ballpark? I mean...