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Checking gravity on my Bochet and we are down to 1.050, temps dropped down to 52-54 some mornings and 64 at the warmest in the evening. How's everybody else doing? Dan0 and Barzahl get a batch going yet or still thinking about things?

Today I racked my fantasy mixed berry to secondary to clear, due to the fruit not being bagged which I can't remember why, of the original 5 gallons only 3.5 was racked. There is a subtle odor remaining from the early yeast stress but nothing that won't age out. Need to check gravity on the...

Probably not, check your gravity but I'm sure it's well past active fermentation so there's really no need for it unless it's stalled. If there's some off gassing naturally I prefer that CO2 blanket when transferring to help avoid oxidation. Unless there is an odor early on I tend to stir things...

As you can see there's a few basic ways to take things and it's good to see you have researched for yourself. Not liking how other recipes look is an indicator that what you envision is specific to you and your creativity, good to have and hold on to that vision until you can produce it and...

Also using D47 here and my brew closet sits at 60 on the floor, 62 on the counter, and am curious if you have a preferred temperature or not. How cold does the garage get where you are at?

Today I woke up to healthy fermentation in my Bochet, came home to degas and check things out. Looking good, vigorous action rolling around in there but can't use the nose due to a rerun episode of the head cold. Oh well, we'll see how things go tomorrow.

1118 or 71B will work fine, can't say I've ever tried 1116, combine your honey and water then aerate thoroughly and add your yeast. After a day or two of active fermentation add your ginger or wait for it to finish and use it in secondary with the lemon ingredients. Juice will add acid and zest...

For reference towards how quickly my honey caramelized over time at a controlled heat and below boiling, low and slow traded time for a more controlled and relaxed cook as opposed to the traditional stir constantly and boil over. With time between each sample I was able to cool and taste the...

4 gallons Bochet started today. 16+4=20 gallons

Must was cooled with water then transfered and added water to O.G. 1.090, aerated, added nutrients and pitched yeast. Must was at 85 degrees when all was set to rest and will gradually cool to around 62 by tomorrow. Gen 1 is in primary.

just about two and a half hours and I'm loving the flavor right here, also planning to keep the color more moderate throughout the generations. I've gone darker in the past and if I feel like it later on I may do a darker caramel but for now this is good. Maintained a temp of 220-225 degrees...

Heat rose to 225 so I turned down my burner a touch until the temperature fell to 219 then returned to the original setting. Only 5 degrees change over 30 minutes is as close to dialed in as this old stove gets.

Heat is at 223, the center of the pot is starting a calm bubble now and again.

Here we go, feels like -47 outside and everyone has a cold to boot, just over 10 lbs of some very crystalized honey I've been storing for this reason. Bringing up to heat as we speak.

Same issue I've had with glass weights and marbles, the amount you need to counter the fruit, which is continuously inflating with gas, displaces to much must or doesn't maintain control of the nag below the surface. Like Mosin does, I had a similar idea with a stainless thermowell or probe that...

What flavors do you like in a beer? If there are any spices or adjuncts you prefer in a beer, any notes from hops. If you like the character of the honey go ahead with a traditional, if it lacks something when it's finished you can add spices or fruits or anything else you like tasting. There is...

Looks like a sherry or rich amber color, looks great. Unfortunately I have been taking care of a sick family and now it's my turn, looking like next weekend for me.

As you stir you may find honey scorched and stuck to the bottom of your pot, visually the color of the honey will gradually changed and it will be uniform so if a clump on the end of you stir stick/spatula is significantly darker you may have some scorching. I think you will be able to smell and...

Looks like I restated what you already said haha, planning the larger batch to avoid headspace is something I had to figure out after having started blending a while ago but you've got it figured out. With 3 gallon carboys once they are all filled I'll only make 2 gallon batches after that so...

Welcome Barzahl, MightyMosin has it right, make your first bochet and decide if you will do a single vessel aging or multiple. Age your first then make your second, when your second is ready to age bottle a portion from the first and top it off with the second. With multiple vessels, let's say...