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Yup. What was i thinking. Forget the mead. Chicken Nuggets it is. Scheduling my bypass for next week.

I have used smokingmeatforums. The only complaint i have is that i cant get the forum on my phone or tablet through an app like i can here. I do like to book by the guy who runs that forum. It helped me get started. I am going to check out the suggested bbqbretheren. I have an MES 30 as...

Oops. That should be 12. Fixed it!

Oops. That would be 12. I fixed it.

Hi All, Back in March I tried to make my first mead. I used 12# of honey for a 5 gallon batch. It came out very dry and almost watery. I wasn't very happy with it. Thee are some off tastes to it as well. But I won't give up... A friend at work keeps bees and just gave me a free gallon...

Glad to see Hoppin Frog on there for Ohio. So glad I live right down the road from there.

Oooh some very good ideas! Thanks!

Korean night at my house. Cucumber Kimchi and Bulgogi over rice.

So I grew way too many Jalapeno peppers (someone will no doubt say you can never have too many). I ended up making jalapeno jelly. It is very good. I like it, but I am not going to put it on some bread with peanut butter and have a sandwich. Anyone have any recommendations as to what I can...

Hi I have a Flanders red going for jus over a month now. It looks to have a pellicle on top. I wanted to rack it off the roselare yeast cake. This shouldn't cause any problems should it? I want to rack it so i can put another red on top of the cake. Thanks!

Have you ever seen the northern lights?

Alright, i think my plan is to only pitch the roselare in my 5 gallon carboy with a blow off tube. Thanks!

I was planning on aging it for a year or so in the secondary. Should I just use single stage fermentation and pitch both right into my glass carboy? Thank you both for your help!

Thanks folster. My primary are plastic buckets, so i was hoping to keep the bacteria out of them.

I want to brew a Flanders style red. From what I have read is to use an ale yeast and a roselare blend. My question is do i pitch the yeast and complete fermentation and then pitch the roselare, or do i pitch both at the same time? Thanks, Brian

Call it a smoked stout. Problem solved.

The side of the carboy says 50F

Thanks all. Fermenting away now at 50F. I appreciate the help!

Thank you both for your resposnes. I have a much better understanding. I am bottling in the end. So I suppose the next thing I have to worry about is autolysis and not being able to bottle carb the beers? Do I add some yeat when I'm ready to bottle?

Hi Everoyne, I finally have a temperature controlled fermentation chamber. I plan to brew a Traditional Bock this weekend. I'm using Wyeast 2206. I know this needs to ferment at about 50F. Is that the lagering? Or do I lager once fermentation is finished (multiple consistant...