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I had no trouble fitting them into a standard 12oz bottle, though I had the same thought when I first saw them. However, as far as I can tell, they're worse than priming sugar for sure. I got carb, but almost NO head. This time round I'm using priming sugar with an ounce of heading powder from...

Not to derail the thread too much, but yeah, those breakfast pizzas are always great. Me and my brewing buddy always get 1 large with breakfast bacon and pepperoni. (We generally brew at about 3 AM and have it pitched by 6.) Didn't realize they didn't have that up in Schaumberg. I'm down around...

Sounds like someone doesn't know how to diacetyl rest.

Casey's General Store Pizza. On Brew Day, and as soon as it's ready after bottling!

I might, but it should be covered up by the hop bitterness, and strong malt of the porter. Dark beers seem to be more forgiving of mistakes.

Fantastic man. Thanks much for the input. The wonderful smell of fermenting malt is beginning to permeate the house again. I love it, but I'm not sure how SWMBO will feel :) Oh well! :mug:

No murdering. My yeast arrived today, and I opened the fermentation bucket. There hasn't been any CO2 blowoff or activity in the airlock that I've seen, but there's a healthy-looking layer of Krausen on top, and it's starting to smell of fermentation. Should I add the extra or just let it be for...

Nothing too fancy, but I like it. ABV and details aren't included yet, but will be soon. :P

Thanks guys. Yes, Kahler, I made a starter. Alright, I'll give it 72 hours. I hope I start seeing some activity. If none by then, I'll toss in another Wyeast pack.

Hi, everyone. I had a late night brew a day ago, and I got impatient with chilling my 5 gal batch. I pitched some Wyeast 1187 Ringwood Ale yeast at about 107 F. I haven't had any activity in about 10 hours. Temp is now about 73 F. So, did I make my yeast die a fiery death? If so, can I repitch...

Had no problems, it was a small 1 gallon batch. The aging didn't last long. :cross: Had a decent sized sample group, and everyone seemed to enjoy it. How I managed to pull off a mead that people liked (High in ABV%, as it were), in a month, I'm not sure I'll ever know.

A while back, I posted a thread about how I had forgotten to take my OG when I started a batch of mead. Well, it finished! I'm pleased to say it ended with a gravity of 1.01, leading to a quite dry mead. Very delicious, though. Extremely drinkable, as well. I bottled about a month after start...

Great, thanks. That's been bugging me a lot. Only reason I wondered is because I know water distillation causes water to be completely pure (basically.)

I'm not planning on distilling anything, it's illegal in this here country. I was just wondering if anyone knew if the products used in fermentation would effect the flavour after distillation. It doesn't make sense to me that it would, from what I know about distillation from a chemistry...

Alright, thanks. Man, that's gonna be a strong one. :mug:

Oh, I just got that. Which menu is it under?

You are officially my hero. Edit: Could you tell me how you came by this number? I've got another recipe of another variety that I'd like to apply that to.

Fleischmann's Active Dry. I know it isn't the best choice, but it's what I had.

Hi, everyone. I'm new here, (Obviously), and started my first batch of mead the other day. I totally forgot to take an OG, and now I can't estimate the ABV when it's over. You think you could help me out? What are the usual gravities of sweeter meads? My ingredients were as follows: .75Gal...