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Normally I'd agree with you about putting the hops in the middle of the yard. In fact I had actually toyed with the idea of getting a nice looking ornamental trelis etc for them to grow from and act as decoration, however our yard isn't big enough. We are already losing space to the veggie...

I'm planning on growing hops for the first time this spring. I have done a bit of reading up on the subject and feel that I will be ready, except one nagging issue. I plan on locating the hops bines along the southern edge of my house and garage, yes both are 15+ feet tall. The issue with these...

Thanks for your advice! I was operating under the mistaken assumption that given the high pH AND hardness it was almost certain that I have an amount of actual CO3 that was quite high (not sure where I got the idea since I tried to look it up again but couldn't). At any rate I'll wait for the...

I am making the switch from extract to all grain brewing and was rereading some of my books as a refresher on mashing etc. Additionally I have recently moved so I decided to check my new source of water and the local water report (yes I'm going to mail in some water for a proper analysis) says...

Thanks for your advice. I do want to make a clarification. Sorry if I gave that impression but I am not boiling the mead, I'm only heating it to about 160 and holding it for 5 minuets, I don't want to boil off the aromatics but I need to kill any germs, my honey still has floating bee bits etc...

Fruity meads are usually lightly chilled while straight meads are usually at room temp

I am making my wife a mead for Christmas (2016). I am working on the recipe and would like your thoughts. At this point I am open to suggestion. My wife has particular taste when it comes to wine in general and this includes mead. Specifically she likes sweet wines and prefers fruit meads. I...

I had two last night with no gushers. They were a bit over carbed but not enough to gush. OG: about 1.050- this is the calculated value I wrote the actual value on a piece of paper that got ruined before I got it in my notes FG: 1.006 Yeast: Wyeast 1318 London III Temp control: basement beer...

I have been brewing beer for about 2 years. I have only had one bottle bomb and for reasons involving the mail, no real explosion, and a sibling I'm not sure I get the blame for that one. However I just had multiple bottles break including one that shot pieces 8 feet away and I don't understand...

You might not get as much hop utilization but it probably won't make a noticeable difference in this, as the others said color will be the biggest thing.

I'm creating my first stout recipe. I'm going for a complex Russian Imperial Stout, I'm not necessarily trying to stick to style strictly. I'm looking for a lot of complexity and a light smoky and peaty finish. I'd really appreciate it if I could get some feedback on my recipe since this is my...

I'll be sure to use the pectic enzyme. Thanks

I wasn't planning on boiling the honey, just warming it to 175ish. I was thinking of boiling the cranberries in a small amount of water to get them to explode and break down to get more juice and sugar out of them, as well as sterilize them. I'm skeptical of boiling destroying/ruining all sugar...

I have decided to try to make a cranberry mead. I've seen a number of cranberry wine recipes where they cut the berries up and just throw them in the primary as well as a few where they cut them up and heat them before throwing them into the primary. I was planning on putting them in a bit...

I meant to ask this on the last one, how long does the pectic enzyme take to work?

Thanks, I will give the pectic enzyme a go before anything else. Anyone else reading can feel free to give their 2cents on the super kleer/sparkolloid debate

MarshmellowBlue- I'm not sure if it is pectin haze, this is my first fruit wine so I'm not sure what pectin haze looks like. I do know that they very top of the carboy is almost completely clear. I did heat the raspberries and use pectic enzyme when I made the must. How do you use pectic enzyme...

I have a raspberry mead that has been sitting for just over a year. I want to add a clearing agent but can't figure out which I should use. I am primarily considering Super Kleer or Sparkolloid. I haven't tried either before but it is my understanding that Sparkolloid is often used for meands...

Actually I'm glad you did. I meant to come back and post about that. It has been one of the best beers I have ever made. It has about the perfect amount of oak. In fact I am making another batch with the same recipe. There is the slightest hint of the Scotch but it is not boozey.

Other than the survey I just finished I'll be writing preliminary academic papers and with any luck brewing a barley wine.