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This made me write a recipe which calls for Nelson Sauvin. For a 19 liter recipe 4,5 kg of Pale Ale 450 grams of Caramunich III 230 grams of Biscuit Malt 20 grams of Nelson Sauvin (11,50%) at 45 minutes 20 grams of Nelson Sauvin (11,50%) at 20 minutes 40 grams of Pacifica (5,6%) American Ale...

It really depends on what beer/wine you're making. And HOW you're making it. You can make both as easy and hard as you possibly can. Some extract brewing doesn't even require boiling. It's just mixing it with water, same as many wine kits. And wine doesn't have to come in kits, either. You...

I used to do 19 liter (5 gallon) batches in a 36 liter (9.5 gallons) pot on the stove. Worked like a charm, only problem was that the pot was so damn big it barely fit under the stove fan. Search for a BIAB calculator or use a program like Beersmith or Brewmate to get a good idea of what you...

Under pitching yeast will make the yeast work harder to reproduce, which will affect the flavor profile. At 1.060 I don't think you will get a stuck fermentation or anything like that. At most the flavors from the yeast will come out more. Which in itself doesn't have to be a bad thing.

I'm so jealous, Hamsterbite. And that's the kind of HBS I'd open, if I ever could.

I used to have two HBS, one in each neighboring cities - in opposite directions. One was bigger, but he didn't really cater to mead or beer brewers. He made his business selling destilling equipment and wine kits. He only stored one or two 1 kg bags of base malt and no speciality malt, he kept...

The business part scares me ****less, but the thought of dozens... hundreds... thousands...tens of thousands... enjoying my beer is a thought I just can't give up. But that's just ego. It won't be just my beer; it will be my employees, investors, clients and customers beer too. I am far too...

That's really nice, it was kind of the opposite here. I taught my father to brew beer and mead, helped him put together his electric brewing rig, etc. It's really fun brewing with him, even though I often end up doing most of the work. But then again, I also drink quite a lot of it too! :mug...

Edworts Haus Pale Ale: Not many left...

A shame the picture of my blueberry melomel turned the lovely pink into some kind of orange... Regardless, that's going to look awesome when it's cleared up. 200 grams of bluberries in 5 liters of mead.

I'd suggest a dry blueberry melomel. But go easy on the blueberries. I'd use ca 800 grams (1 lbs is 450 grams) of frozen blueberries for a 5-5.5 gallon batch. That's the ratio I used for my current bluberry melomel, and with the extremely light colour of my honey - it's turning into a lovely...

I could ask an Italian friend, whom I help with his first mead. Kinda weird helping a guy who grew up on a wineyard. :P Edit: Not Sicily, I think, but domestic shipping should be cheaper and faster: http://www.mr-malt.it/ Edit2: And if that NOT cheaper. DAMN you Americans! That store is 60%...

He can make a 20 liter batch and THEN split it. Seems smarter, to me at least.

I've used Safale s-04, worked really well. Turned out bone dry.

For my first mead, I did not understand how yeasts and fermentation worked... it was a recipe for a 5%-ish mead, so naturally the yeast could tolerate a whole lot more than that. So every time I back sweetened the fermentation started again... and again. Another time, I forgot about a mead and...

Cinnamon Cyser, using baking yeast. Suprisingly tasty, especially after my first experiment with baking yeast. I doubt even prison inmates would've drinked that! :P One is fizzy, other is still.

I've used ale yeast in mead, several times. No krausen.

If you're making it with your friends, your place shouldn't be the only option, should it?

Eating paella and drinking my Scottish Export 80 Shilling with my parents. Third and last beer of the night, Edworts Haus Pale Ale.

Damn, I used 3 kg of strawberries in a 20 liter batch and... that was a lot to me. :P