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Not a bad idea... especially if you also rig up a homemade Randall and run it through the second tap...

As one who also only has strips and realizes I need a meter, and is also on a major budget - as I understand it, no. The ones that people here recommend tend to be over $100. I will be excited to eat crow if somebody can recommend a good one for a budget...

I guess my thinking has been based on the idea that fermentation will blow the delicate aromas and flavors right out the airlock. I could be wrong, but that was where my head was at. Plus I don't want to overdo the tea flavors and, in the case of the Earl Grey, tea astringency. I want them to...

I'm no purist. Honestly, I like the idea of session meads, particularly when I'm experimenting. Why wait to find out if something was a failure? I decided to do 1gal of Earl Grey mead, 1gal of chamomile mead, and 1gal of dandelion mead, through making tea of each and adding to secondary. I...

That is a pretty good point. I am planning on still using 1gal fermenters for secondary (I don't have a 3gal fermenter and obviously won't bulk age with airspace), so I could quite easily turn it into 3 different meads... maybe one Earl Grey, one straight mead (though the honey varietal is...

I intended to get gallon jugs of "drinking water", but these all tend to say somewhere on them "produced using reverse osmosis" or something to that effect. I'll look closer at all my options. Fair call on the strength... the honey opportunity I have that is meeting the budget is in a 5lb...

Ok, so I took out the EG tea that I have, the box actually says 1 tsp per serving, so it must be pretty strong. Brewed a quick cup using that volume, and its quite good. So I mathed a bit... if it's 1 tsp per 8oz, and there are 256oz in 2gal, means there are 32 tsp needed for 2gal of tea. I...

Re: water, my tap water I believe is pretty hard, and certainly treated with chloramine (and I believe chlorine). What effect, if any, would this have on mead? I know it takes some maneuvering with beer brewing, but perhaps without the mash it's not important? Should I treat with campden like I...

Meant tbsp not tsp, but you're right, that would probably not be nearly enough. I'll have to think on that. I want the bergamot to be evident, but not kick me in the face. And I don't want it to be too astringent either. I'll think on that. Yeah, orange blossom honey would probably work really...

This will be my third mead, but I sort of Forrest Gumped my way into making the first two decent. This one will be more delicate I think, though (first was a roasted malt braggot, second was a melomel), and I want to do it right. So I have some questions. Ok, it seems like there have been some...

The 2015 BJCP style guidelines have a British Golden Ale, is this what you're looking at? 12A: British Golden Ale Aroma Hop aroma is moderately low to moderately high, and can use any variety of hops-floral, herbal, or earthy English hops and citrusy American hops are most common...

I have a low alcohol (low IBU) blonde currently sitting in primary on a Nottingham yeast cake. It's a 3 gallon batch. Going to bottle probably next weekend. I have plans to make a 2 gallon batch of mead (planned OG of 1.087) in a couple weeks, and I'd like to harvest and wash some of the yeast...

Ok so I added a couple pounds of berries to the 3 gallon batch - didn't measure exactly because I don't plan on repeating. But it's a light beer, and the raspberries and blackberries I added should be potent enough for what's there. That said, how long should I leave it on the fruit? A week...

Another question. I know many/most here are firmly in the "no secondary" camp, and I am as well. I do primary in a bottling bucket so I can easily pull samples without opening the lid. I've noticed when the primary/secondary debate winds up, the "no secondary" folks are "no secondary unless I'm...

Yes, my tastes have changed. I used to be a major hophead, but as I discovered how easy it is to make good IPAs, DIPAs, APAs, etc, and learned how easy it is to hide flaws with a lot of hops, I got seriously turned off to these styles. Also, when I learned the difficulty of lagers and the extra...

Thanks for the input. That's probably what I'll do. Agreed that the sweetness would help, but unfortunately I don't have a kegging setup, and have to bottle. Leaving sweetness = bottle bombs.

Don't think you need to mess with the water profile when you're brewing an extract beer. Only necessary for a mash, as I understand it. With that said, when you brew AG, what temperature do you tend to mash at? Lower mash temperatures will provide a drier beer. Shoot for around 148F.

Thankfully, this really isn't a hoppy beer, and even more so, not bitter - it was a 3 gallon batch, I boiled .5oz for 30 mins, .25oz for 10 mins, and .25oz in whirlpool. I'm really thinking of moving forward with the fruit - I need to use the raspberries, might as well use them now. So my next...

Hmm... I'm using the HBT app, so I don't even see my signature... that must be really old... time to log into the website and take that off! It's not - LBHS had some Glacier hops for cheap (cheap is exactly what I was looking for), and I'd never tried Glacier before, so I gave it a try. So no...

Ok, so I know what I did wrong, I know why it happened, I know how to prevent for next time... my question is, can it be fixed or hidden? A couple weeks back I brewed a simple SMaSH. I tried an overnight mash in my cooler mash tun for the first time, as I've read some folks here do...