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That is a great label! What software did you use to put it together?

What Maintenance is required for capped bottles? I'm within a month or two of bottling my first batch of mead and am planning to do it in 12/22 oz bottles with o2 absorbing caps. I've read that if they are going to sit for extended periods it helps to coat with wax. Does anyone here do this?

My only off tasting beer was my first all grain beer. I believe it was due to the first high temp cycle that the mash tun and HLT tank had seen (mash tun is a 10 gallon Home Depot water cooler and HLT tank is a rectangular rubber maid ice chest). The batch tasted like hose water after primary...

Kegged this one a couple of days ago and tried a pint tonight. Needs to sit and carbonate a bit longer but it is pretty tasty already, hop aroma and taste are good and close to what I remember of the Stone XI beer. Letting it sit and age will be difficult, same problem I had with the last...

This beer turned out very well for me as well. I smoked a boston butt last weekend and had several friends over for the tapping of this keg and it was well received, even by those not crazy about dark beers. Using WLP041 gave me a slightly higher FG than what was listed but it is extremely...

I've brewed this one twice now, first time last March and it was fantastic and then again about 3 weeks ago. The first batch was mashed at 154 and went from 1.077 to 1.016 with a WLP001 yeast cake. Taste was similar to the original (couldn't do a side-by-side test as I drank all that I had...

I brewed this one up Sunday, used White Labs 041 (Pacific Ale Yeast) and Yakima hops as that was what I had, other than that it was all the same, did size it up to 5.5 gallons. Was pleased with the smell and taste going into fermenter, can't wait to try this one in a few weeks.

I've never brewed with this yeast strain but different strains do produce different smells. Lager type yeasts definitely do have a rotten egg (or egg fart) smell to them during primary, comes from sulfur compounds produced during primary. My wife hates when I use lager yeasts for that reason...

That is funny. I brewed up a Pilsner a few months ago and when I was transferring the cooled wort to the primary I found a marble sized rock at the bottom of the brew pot. Only place I figured it could have come from was one of the hop bags. Beer tasted fine, but it did freak me out at first.

Yep, honey is all dissolved. It's been about 48 hours now and I've got constant bubbling, definitely a bit different than what I'm used to with beer (no rolling fermentation action). Thanks again for the feedback.

Thanks for the replies on this one. I followed the recommendation and ended up with about a 4.1 gallon batch size and an OG of 1.106. How does mead (with D47 yeast) ferment relative to beer with a top fermenting ale yeast like WLP001 or 005? I'm used to a rolling ferment that threatens to...

Thanks for the info. I picked up a copy of his book and it appears to be fairly helpful. Is it best to prepare a starter of D47 prior to pitching instead of just rehyrdating? When I make beer I always prepare starters (I usually use WL liquid yeast) so am familiar with the process. I've...

I've been brewing beer for a few years and recently decided to try making mead, mostly because of what I have read here and online. Being an AZ native, I purchased 11.75 lbs of orange blossom honey and a packet of D47 yeast. I'd like to make a 3-4 gallon batch and then split it at...

I'm interested in trying to make mead as well on a small scale (1 gallon). I brew all grain and majority of my beer goes to kegs and gets force carbonated, what is the reader's digest version of packaging mead into bottles? Does it require carbonation sugar? Are bottles w/ caps ok or do they...

This fermentation seemed to pick up pretty well with just a bit of agitation to get the yeast stirred back up. After the blow off last weekend it did seemed to go dormant for about a day. I checked the gravity Tuesday and it was at 1.05 (OG was 1.08), I agitated it a bit and by Wednesday it was...

How much bubbling did you have in the airlock, mine has pretty much dropped to once every 30-60 sec. I brewed with this strain of yeast about 8 weeks ago and it seemed active for about a week.

I brewed up a Saison this past weekend with an OG of 1.080 and pitched a 2000mL starter of WLP 568 that I had built up twice. Fermentation took off within 5-6 hours and after about 8 hours it started to blow out the blow off tube. I checked it the next day and bubbling seemed to have slowed...

I've read about several different methods of bottling from the keg, which one works best for you?

I've been brewing for several years and have always kegged my beer and force carbonated with CO2. On my last bacth, an all grain IIPA, I bottle 6 12oz bottles and transferred the rest to the keg as usual. I primed the bottles with 1 coopers carbonation drop and then let sit at about 75 F for 2...