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Funny thing about horrible brew days...sometimes, it can yield a DELICIOUS beer. For instance, my last brew that I did was SUPPOSED to be a Coffee Mocha Porter...I had all the grain measured out, and the SRM calculated, mash temps were perfect, etc...and then I noticed how light the beer looked...

Sounds like someone didn't do a PROTEIN REST!! Instead of mashing at ~154 degrees for the 60-90 minutes, you must go through a protein conversion stage for the first 20-30 minutes. Add your entire grain bill to your mash tun, and aim for a target temperature of ~122 degrees fahrenheit. Let...

Both would certainly add more complexity to the finished beer. I've brewed a number of cream ales, some my own recipe, and some from kits, and I'll tell you that its VERY easy to go overboard with zest/peel! Use too little, and you wont get hardly any flavor. Use too much, however, and your...

A few quick tips you should know before venturing into secondary fermentations... 1. Always wait a MINIMUM of 2 weeks for primary fermentation to complete. During that time, yeast will go through reproductive phases, consumption phases, and perhaps most importantly, CLEANUP phases. Take...

I did add potassium sorb and Campden tablets before back sweetening... should I still be worried?

Hey guys, I'm fairly new to mead-making, but I understand the basics. I wanted to back sweeten my blueberry melomel after a month or so of sitting in secondary, so I added 3 lb. of Clover Honey to my 5 gallon batch. After using the mixer bar that attaches to a power drill, I stirred the...

Yes, all 5 gallons were completely transferred, and there was little space left on top. Honestly, I had a feeling that I would be okay...I just needed a little clarity. Thanks! :-)

Hey guys, I just had a quick question that I needed answered. When I transferred my mead to my secondary fermenter, I racked on top of some blueberries. I was a bit worried that the blueberries on the bottom wouldn't suspend and incorporate into the mead, so I gave the secondary a little...