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I've made meads with the fruit straight in it, I've never had any problem with it sitting on the fruit for a prolonged time. Just try to avoid it when you rack it, if you are going to rack it several times, as I have done, it isn't a big deal if you get some with each racking, you will...

One thing I have heard that affects this is that not all sugar is the same, if you mash high or add alot of crystal malt to increase dextrins you have a higher % of sugar that the yeast simply can not eat not matter what so you end up with a lower (or if you do certain things even higher)...

Mushrooms

You will need to provide additional information, like the recipe or at least the hop schedule, did it sit long before cooling allowing more hops to isomerize, to get better feed back. It would be helpful to know how many IBU's are in it and the gravity etc, it may be bitter but there's a...

Second on that, temp is not a real concern for starters. I leave mine on a counter in a dark room

Sounds Great! Next time you may want to wait until fermentation is over to add the vanilla, alot of it can get stripped out when fermentation is chugging along. I often put my vanilla bean in with a bit of vodka, just enough to cover it, and let it sit for a couple weeks and then throw the vodka...

I have a question and a plan! Question- Will the leaves already affected by the spider mites recover once they are gone? Plan- Use Neem oil every 7 days for 2 or 3 weeks. Then, if I can get them, add predatory mites, hopefully this will salvage my harvest this year. After harvest remove all...

Sorry, I meant to include that but forgot, I'm in NW Missouri USA In the days since I initially posted this there has been little to no additional damage of this nature. I have not seen any potential pests that would do this kind of damage. I do not expect no bug damage but rather just try to...

I have an all-in-one pH,nutrient, and a bunch of other things meter that I use for the garden. I used it on one of the plants not long before I started seeing this browning. It said the pH was around 6, which my understanding is ok for them, additionally it said the nutrient level was a little...

All of my hop plants have leaves that are turning brown. Most of it seems to be in spots though there are a few that also seem to have browning at the edges. There is some yellowing though the lighting in some of the pictures makes the brown look more yellow that it is in real life. There is...

Barrel Aged Stouts are one of my favorite things to drink so I'd suggest that but I've had good barrel aged quads. Whatever you put it make sure it will benefit from the sweet of bourbon and that it has enough flavor to stand up and still be noticed at the end.

I second this Making something you can drink young will get you back in beer while also giving you something more simple and easy to deal with while you are setting up and getting used to your new brewing setup/situation.

Yes, without getting too technical my understanding of it is that the gas dissolves into the liquid, removing gas molecules from the head space and dropping the pressure until the pressure in the head space essentially equals the pressure/molecules escaping the liquid. The liquid holds the gas...

If it's raw you should heat it a bit and skim off the chunky bits. If you add honey to the secondary you may keep more flavor and aroma from it than if you put it in the boil but even then don't expect much. I have had good luck getting honey flavor with Gambrinus Honey malt, though I usually...

Funny you mention the Friday morning thing, I wasn't sure the problems wasn't my lack of coffee yet! I think you are probably correct in assuming that the other brewer was thinking of orange blossom honey since I see alot of people using that and few using the blossoms themselves. That said it...

Maybe it's me but I am having a hard time understanding your question and just what you are trying to do. If there are no fermentables how are you making how are you making a SMASH? The grain you are using has sugar in it to ferment or you couldn't make it into beer. Did you mean no adjuncts...

I've never used this strain and I don't take daily gravity readings so I don't know exactly how fast my beer drops on a daily basis but this does not seem particularly slow to me. Your gravity is high so you should expect a long time to finish, even with a huge starter you should expect it to...

My take on your questions- Yes to the first part- I had a malfunctioning temp sensor and I had a huge starter and by beer went absolutely nuts, but it was still good beer. The second part is a bit of a yes and no- In my case above it was no issue and I don't think it will be for you. You...

If you want to brew something and age it for like 18-20 years I'd suggest whiskey. Whiskey starts as beer. Beer just typically doesn't age that long. If you really want to I'd go with a stout or barleywine, though a quad would work too. I'd keep it in a carboy in the basement or something...

I'm sorry to tell you but lit looks like you might have BEER there. You'll have to bottle some up and send it to me before I know for sure but I'm pretty sure you have beer. Welcome to the club