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There is a recent thread discussing people speeding up their brew day by mashing in at night before bed and leaving it until morning to finish the brew day. Some tested it and it worked out well with no negative effects. So you are definitely not locked in at mashing for only 60 minutes. This...

What strike temp were you aiming for when you missed it that bad? Either way you will make beer. How did your OG turn out?

I have a buy one get on deal ($16.50) Anybody interested? If so PM me your info and I will send you my PayPal info. EDIT - Taken!

I have a buy one get on deal ($16.50) Anybody interested? If so PM me your info and I will send you my PayPal INFO EDIT - TAKEN

One more reason I use plastic buckets. I have always feared this with carboys. As for the spot, this works great...take a mixture of water and oxyclean and saturate the carpet. Then take a wet/dry vacuum, hopefully you have one or you should go get one, and suck up the water and beer. Oxyclean...

Sounds good. Thanks for the help.

Since I am brewing this today, I am thinking a starter wouldn't really have enough time to get going, I may be wrong. This is only a 5 gallon batch (5.25 gallons into the fermenter) and Mr. Malty says I would need 1.1 packages of US-05 to get what I need. Would it be better to pitch just...

So I just realized that I am short one package of yeast for my pumpkin ale that I was starting to brew today. The estimated OG per Beersmith is 1.065 for my pumpkin ale that I was going to do and it calls for two packages of US-05 of which I have one. I do however have a package of Muntons...

I am just speaking from my experience and I have found that my beers overall flavor and clarity are significantly reduced when I bottle at the 2 week mark. When I wait a week or more, the beer has a cleaner taste. You can bottle at the 2 week mark, but you may notice an improvement beyond 2 weeks.

I would let it sit for 3-4 weeks in primary and bottle when you have multiple stable gravity readings a few days apart. 2 weeks is not enough time for the yeast finish and clean up after themselves.

How about an induction cooktop? Otherwise I am thinking an electric setup.

So it sounds like you need to be more careful about not hitting the bottom of the bucket with the racking cane. Here's something I did on my cane that may help. When the fermenter is empty, stick the cane down into the bucket along the wall of the bucket, then take a marker and mark a line on...

I am a little confused. So you are fermenting in your bucket with the spigot (bottling bucket) and then because you had issues bottling, you transferred it to your bottling bucket. Does this second bucket you transferred the beer to have a spigot or no? I would ferment in a bucket that has no...

I leave mine in primary for 4 weeks before bottling, and again, as others have stated, make sure your gravity readings are stable over a couple days before any bottling happens.

Thanks for clearing that up. I went and bought the rapid rise not thinking about it and before I used it I got to thinking if it was the same. I went and got the regular yeast and my mead is on its way. Thanks everyone for the input. Sorry if the picture is sideways.

So will Fleischmann's rapid rise bread machine dry yeast be good for the yeast?

As the title says I am looking to start making mead and have 10 lbs of honey ready to go. I just need a simple...good tasting...recipe to start with that will start me making mead. Anybody have a great recipe that I can start with? I am looking to start with a 1 gallon batch. Any suggestions...

What was your process for carbonating this batch?

Great. Think I am going to try heating as I am running off the sparge and see if that helps get things moving along more quickly. Thanks everyone for the help.

Wow...interesting results but a mixed bag of good and bad. Maybe I will siphon but not worry too much if I pull in some trub. I usually try to avoid it but having some possible benefits will ease my mind a little. Thanks for the link.