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Thanks. I was going to heat ~2 gallons to 110 before adding the honey. I'm really looking forward to making this ever since I found a supplier of unprocessed, local honey! :)

Thanks for all the feedback, I really appreciate it! So here's what I'm thinking: - 12lbs local honey - 2 cans of blackberry puree (from Midwest Supplies) - Lalvin D47 yeast (10g, doing a starter with GO-Ferm) - Ferm-K and DAP Is the process the same as a basic mead? (e.g: heat water, add honey...

Thanks! I found this calculator: http://www.gotmead.com/index.php?option=com_content&task=view&id=745&Itemid=16 How does the attached look? EDIT: I got the sugar content from the Walker's website about their blackberry juice.

Hi all! I visited Starrlight Meadery here in NC about a month ago and tried their off-dry blackberry mead and it was the best thing in the world (off dry, tangy, medium body), but also very expensive (almost $30/bottle!). Talking to some of the employees, these are the ingredients I got from...

I'm going to make this as my first IPA as I love insanely hoppy delicious beer! A few questions though: after reading the thread, I'm still a bit confused as to the hop additions... Would this be correct? As water is heating - 0.5oz Warrior @ 60 min left in boil - 1oz Warrior, 1oz Chinook @ 45...

All I have to do is replace my dresser with a chest freezer and keep my clothes on the floor in the corner! :)

I'm going to hit up craigslist to find a cheap mini fridge, once I've measured... maybe I can even make a lager at some point in it :D Another question, if I do a secondary, can that stay at around 75 to 80 without problems?

Hi all! First post, been reading for awhile now! I'm relatively new to brewing. I live in a small 3rd floor apartment and currently, I do only extract brewing. I ferment using an ale pail (secondary in glass carboy if I feel like doing a secondary at all) in my closet and I carbonate/store...