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Montrachet is OK as long as the mead you are doing is under 12% or you want it sweet since that's about the ABV limit for that strain. Also, it needs a LOT of yeast nutrients, and it tends to produce sulfur (yuk) so a good splash racking and/or vigorous stirring is required after fermentation so...

If you drop the stir bar in from the first flask and the stir bar from the second is already in there, you're hosed because two stir bars won't stir. Ask me how I know this. :drunk: :D

I've still been contemplating brewing another batch of this as a blending batch at around 1.160 OG as mentioned in a previous post; the first batch is still undrinkable, even at 21% ABV it still tastes like bitter sugar water. Paul was also right about it being over-hopped so the second blending...

On Saturday I'm going to brew up a 10 gallon batch to split with a buddy. We're going to use Mexican Lager yeast. RE the base grains, I have noticed a big difference between using Maris Otter and 2-row in my other darker beers (particularly my imperial stout). Unless I'm brewing a batch for...

Amber ale... I just don't dig ambers. All this hating of light lagers in this thread makes me want to re-brew my American light lager. :D

At least you caught it in time. Most folks learn of their problem when NORAD calls them to inform them they are tracking their lid as a new piece of space junk. :D

Clocking in at around 2% ABV you won't get too :drunk: on this one. My berliner has definitely become my favorite all around summer quaffer. The best part is, it is VERY cheap and easy to crank out a batch. I have entered this beer into four competitions so far. It has one second place, first...

Nice car! http://www.examiner.com/article/mitsubishi-miev-all-electric-arrives-austin ... hmm clicking on the link doesn't work for some reason but if you copy/paste the URL it works ... seems like an HBT issue.

Glad everyone's enjoying this. I'm thinking about doing up a batch at 1.045 with lager yeast for summer quaffing. I want to do a lager, and this sounds a lot more appealing than something resembling "used" beer. :D

Just one extra pound I would roll with it, it won't make much of a difference.

For a IIPA I'd keep the crystal to 2-3% and use all MO for the rest. The munich really isn't needed since MO is a malt bomb on its own at that high of a gravity. Happy brewing :mug: ps. I plan to try this myself since I have some extra MO I want to use up.

I'd toss your starter in another fermenter and slowly add your must to it until it's all fermenting. That OG is ludicrously high, over 1.100 the best practice is to add the remaining honey in increments after the gravity drops below 1.070 on the hydrometer. It should still turn out fine, though.

Austin Zealots have never had any dues. All the money the club needs to run all year is raised by the annual homebrew competition. It's not BJCP sanctioned, so there is near zero expense to run it. They create some wonky categories every year which makes it fun to enter, and the judges are very...

Sounds like an interesting experiment. I'd keep the mash and gravity constant as possible across the brews so you are only measuring one variable. You have reminded me I have some lager yeast I bought to do a brew for my father-in-law but he ended up drinking my kolsch instead, I should use...

Just bought my first humidor today. As if I needed another hobby... SWMBO will be thrilled :cross: I think I can safely say I would not have ventured into cigars if I wasn't a craft beer fanatic, but putting them together is awesome. I also got a pipe, which will probably be more of a regular...

One of my friends won the 2011 Longshot and got to spend plenty of time hanging out with Jim at GABF. He says it's just like hanging out with a homebrewer! As far as celebrities go I think the celebrity brewers are the best!

PM me your info and I'll let you know the next time my friends and I have a beer tasting. Usually we have some New Glarus, as well as other rare beers you can't get in Texas (for instance, Russian River).

FWIW every commercial meadery I know of with the exception of Redstone does not use any heat. Most do not sulfite either. With a vigorous pitch of yeast you are fine without pasteurizing.

Sounds like your water profile is actually very close to mine. I found it took a LOT of phosphoric acid (like 1/4 of a bottle) to neutralize the alkalinity, due to the high calcium levels, so I have switched to a 85% phosphoric acid (purchased from Duda Diesel cheap) which I dilute to 25%. This...

Gonna be making another batch of this soon. It's absolutely amazing, one of the best meads I've ever had (let alone made myself). :mug: