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Thanks for this info! I wonder if I could pasteurize by heating before actually bottling. By just racking into the pot directly from the fermenter and heating to 190°F for 10 minutes. Then keg and use Beer gun for bottling (or skip the kegging step if flat mead is preferred). Maybe I'm just...

Yeah I guess you're right about it not being completely authentic. However, I based it on an old recipe that a fellow homebrewer's wife found in an old recipe book from her friend. I followed that recipe exactly and the measured OG was actually 1.060. The one I made now just ended up a little...

Hi there I was hoping to get some advice and encouragement regarding this current project of mine. I am making a Finnish Mead (Sima), it's basically a really low alcohol mead with lemon zest and hopped as well (in this case with lots of Amarillo). Because the plan is to have it...

Thanks for the info! Toledo looks awesome (at least from google images). I'll definitely visit that place! hah! that's a fun coincidence! Do they homebrew? If they do, tell them to check out http://fagun.is/ (our Homebrewclub). I will definitely be up for some geeking and tasting...

Can you recommend any bars in Madrid? I'll be visiting Madrid in june (12-18) and I would really like to taste some local spanish brews (commercial or homebrewed). Are there any breweries in and around Madrid that I could possibly visit? Gracias!

I was reading Kaiser's wiki and found a method to get true readings after fermentation. It's pretty clever imo. You take a sample (about 100ml) and boil off the alcohol, then add back water to reach the same volume. Now you can measure gravity and calculate °P and thereby knowing exactly the...

Thank you, ajdelange, for that detailed answer! But I'm still a bit lost :P Am I right in thinking that the final gravity reading, using a hydrometer, will be skewed? Because the solution is now not only water and sugars, but also alcohol which is lighter than both water and sugar. The...

Hi all I was wondering about the formulas that ABV calculators use to give you the ABV of your beer. I'm really interested in this for some reason. I got the idea in my head that the gravity reading after fermentation is probably skewed, so that my ABV calculations may be wrong. I have...

Normally I try to make as much beer as possible with my system, so I totally agree with you about the 'amount of work vs. final output' mentality. But the whole idea with this competition is to FORCE people to try new (and ridiculous) techniques. It's just for fun and to try to mix it up a...

I will be copying this recipe. I've got a wyeast 3763 packet in my fridge waiting for me. I will leave out the flaked maize I think though. Do you know how this might effect the beer? Also I wanted to ask about the oak chips, when are you adding them?

This is a good Idea. Using this method I could use mash in a bag in the pot. I could even take it out to do temperature readings and stirring and probably not lose too much heat. My oven goes to at least 50°C down so no problem reaching the right temperature. I imagine that reaching a mash out...

Yesterday was bottling day for my fruit beer. The beer was actually getting surprisingly clear. They all tasted great, especially the strawberry one (I didn't expect that one to come through as much strawberry-like as it did). The only one that actually smelled like the fruit it had in it was...

I would do it similar I guess but I was thinking about actually using a gallon growler for the mash. Submerge (well almost) the growler in water in a 3 gallon pot on the stove. That way I could control the temperature of the water, and hence the mash, by turning the stove on/off. The water would...

Duchesse de Bourgogne?

I want to make (for fun only) a really tiny batch, like 1 liter or so of beer :ban: I got this idea here on HBT somewhere, can't find the thread now. I want to create a competition around this for our brew-club here in Iceland. I think doing only a 1 liter batch will force people to use...

Thanks Ryush806 for a quick answer! I now have 3 one gallon containers of belgian pale ale going. My plan is to wait until I see the fermentation slowing down and then add the fruit. Now the fermentation has just started and white foam has formed about half an inch on the top of each container...

Hi there Just wanted to ask all the fruit-experts on here what the "best" method regarding fruit additions is in your opinion?? I want to make a Belgian pale ale or something like that, and add strawberries/raspberries/blueberries (all to different carboys). I did search the forum in...

I'm interested in this question as well. I have done this a few times. It's now my standard method actually. My brewing pot that I use on the stove is only 16 liters, so I boil 16 liters and then add about 4-5 liters of water. I have not noticed anything being wrong with my beers using this...

1. Sample homebrew while brewing 2. Have everthing cleaned beforehand (makes brewing more relaxing) 3. No cats allowed in the kitchen 4. Guests welcome but they tend to distract me

"I then looked at all my other bottles and saw tiny little buddies on the top" This sounds like they are infected. Just saying. Maybe they are not. When you opened the bottle, was it at room temp? Try cooling it down and then open and pour it quickly into a glass. Also good if the glass is...