Search results

No doubt! I have a barley crusher and it's currently set to .039 but I plan on closing that down to at least .035 and seeing what a cup of wheat looks like after I run it through and then adjust it if needed. I get a stuck sparge pretty easily in my 300 micron basket so I'm trying to find a...

I got my basket from Arbor Fab and I wish I would have went with a 400 micron instead of the 300 micron. I have to really slow down my circulation or I start to get cavity issues. It's 16 inches tall and the top 7 inches are solid; my hope was to try to get advantages of both solid and mesh...

I'm going to be crushing up some wheat malt as well here in a few days, what's the sweet spot as far as gap set for running wheat only through?

So I'm thinking of brewing this one. It's based on Braufessor's legendary NE Sytle IPA thread. I've brewed his recipe before and it was awesome, but I'm thinking of increasing the Wheat Malt a bit and adding rice hulls to help with the re-circulation in the hope of avoiding any cavity issues in...

It catches the light pretty well too right now.

I think I’ll go with about 22 lbs too when I do it again. I also think I was a lot closer to 7 gallons with all the fruit in it so that probably added a bit more water and allowed the gravity to go lower than I was anticipating.

I appreciate the info! I’ll follow your advice and let it rest for at least another month or two. I couldn’t believe how much it cleared up just on its own. I may not even need to add finings to it, unless you guys suggest that it’s just all around better to do it.

It’s about a month old now and sitting in the glass carboy still. I added sulfite about two weeks ago and decided to take a gravity reading and taste it. Kind of acidic, and a little boozy, it’s got a “This is going to give me heartburn” taste if anyone can identify with that, but I think I...

Just picked up some of this today. Looking forward to seeing how it turns out!

Thanks for all the info! I'll probably add them both at the same time as well on the batch I plan to back sweeten. I appreciate you taking the time to answer some questions for me even though this is your thread with your question. :)

Thanks! I ask because I was watching a Beersmith podcast with Steve Piatz and he was saying to k-meta, wait a day, then k-sorbate. And only use k-sorbate if you plan to back sweeten. I'm still new to mead making so I'm full of questions.

Do you guys normally use both at the same time or do you k-meta, wait a day, then k-sorbate if you back sweeten?

Thanks for the tip! I’ll try that next time. It definitely hurts the heart to toss out a gallon of goodness just because the purée is holding on to it.

And here’s where it is tonight. Looks like anywhere between 1.018-1.020. But it may go even lower in this next month in the carboy. Smelled great though. I lost a gallon to the sludge at the bottom from using the purée.

Here’s one I saw on an episode of Chop&Brew that I’m wanting to try: http://chopandbrew.com/recipes/orange-blossom-session-mead/ Recipe below for Orange Blossom Session Mead by Steve Fletty, two-time Meadmaker of the Year (2007 & 2017). Reprinted with his permission. See and hear more from...

Thanks Bernard! Hopefully it turns into something tasty. I'm not opposed to aging it for a long time either to allow it to come together.

Here’s where it was after a week. Right after I pulled the bag.

I've been spending a few months watching all the YouTube videos I can find about Mead making; went through all of Brad Smith's podcasts with Michael Fairbrother, Steve Piatz, Ken Schramm, and Curt Stock. Even found some from BrewingTV's videos with Steve Fletty and Curt Stock. Did quite a bit...

If you don't have the ability to cold crash you can let it sit at your bottling station it clears and you can bottle. That way you don't have to deal with disturbing the sediment when you move it to your bottling station. I'd also think about increasing the batch size so you don't have to...

I’ve gotten that “armpit” smell too from a Citra/Galaxy/Mosaic NEIPA I did a year ago. Not sure which one it was but I’ve heard the growing conditions from year to year can really affect that onion/garlic characteristic when the hops are stressed in the growing season. The good thing is it...