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So, it turns out I can get about 15lbs of Local Wildflower Honey for about $60. I've never made a mead and really only tasted 1 store bought mead. I love the thought of a hybrid beer/mead and saw the post on the front page with a Braggot recipe. However, being newly back into homebrewing I no...

http://www.basicbrewing.com - does video and audio podcasts fairly regularly and do some neat experiments if you can get over the constant corny dad jokes.

I find the foam brushes work just fine, always go with the grain... I leave them for a couple minutes and then wipe the excess with a rag, sand with 220, restain, wipe... let cure over night then whatever sealant. Looks like an awesome kegerator... I think i'd definitely copy a build like this.

Well, I'm fairly sure there's still no risk for botulism. As far as off flavors from being on the yeast that long, you may have some off flavors but i still think you'll be ok and i'd recommend going ahead and bottling... that time spent could even give you a flavor you like...

Were they on the yeast cake the entire time? Or in secondary? I wouldn't worry about botulism, I've never heard of it ever being a problem with home brew... Transfer and taste... even if they taste a bit oxydized, sour, or anything off, that flavor can mellow out a couple weeks in the bottle...

After being gone from brewing for around 8 or 9 years, I came back to extract brewing. It's super convenient and saves on my back health. I just got a burner last weekend and did a full boil extract in a Keggle and next day my knees and back were shot. Extract does have it's benefits, i miss the...

I wouldn't really call it a myth, or cidery, it's more of an off flavor. Those belgian beers are made with something other than dextrose... Belgian candi syrup is a mixture of beet sugars and others, the old breweries actually boil first runnings into a syrup, basically producing a LME...

778.8 + 5.5 = 784.3

Extremely Loud & Incredibly Close

5 gallons - Porter 5.25 Gallons - Wee Heavy Imperial Irish Red Ale 5.55 Gallons - Morgan Freeman Ale 15.8 Gallons + 758 = 773.8 Gallons

Instead of dextrose try different sugars... Honey, Brown Sugar, Syrups... All impart some flavor without giving it that harsh alcohol character. Also, take into consideration the alcohol tolerance of the yeast you'll be using.

Most extract cream ales are SMaSH beers. I'm brewing one next week to get SWMBO'd into brewing. It started as 3 lbs of Light or Pilsen DME and .25oz of Nugget (14% AA) at 60 minutes. This is for a 2 gallon batch.

I'm gonna feel bad but I STILL use bleach...

Was just wondering if any of the local brewers in town were part of the forum. I'm a longtime HBT member and I just got back into Homebrewing.

I just have to say the oddest looks I get is when I mention 'Yeast Cake'...

Same... I tend to get a sour stomach first and lose to urge to drink.

1335 Seems to leave a good malt/hop balance with a clean finish but I've been brewing low AA hops with it. If you want a none ester-y yeast with a clean finish but a more balanced profile the English/British/London named yeasts tend to be the go to instead of the standard 1056 and American strains.

Yes. I usually plan for 5.25 into the fermenter and lose about .25 to trub. However this time I forgot to change the recipe to 5.25. It's a partial boil also of about 2.5 gal boil and topped up with pre boiled and chilled water... Dumping them together into the bucket and then into the carboy...

Love me some Duvel. Haven't had it in a while. I think i know what i'm drinking while brewing this weekend.

I wish it hasn't taken me almost 10 years to get back to brewing, and this forum. I never should have taken a break or stopped.