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I also took advantage of the Denver snow day and just finished my attempt at a sweeter mead. I am using Lalvin 71B-1122 and am hoping I added enough honey that it will overwhelm the yeast and leave me with a bit of sweetness. I used almost 18 pounds of honey, so we'll see what happens :) I...

I've never lagered anything. Does bottling, carbing, and then storing them in the fridge for 4 weeks have the same effect?

Thanks for the responses. I will let the beer go another week and consider a secondary (although I hardly ever do with beer). I was n Cologne Germany a month ago and really loved all the kolsch. I'm hoping to create something that is pretty close to an authentic Kolsch (though it will...

I've had a Kolsch in primary for 2.5 weeks now. I checked the gravity and it is at 1.016...Down from 1.058...and a mere three clicks away from the "projected" final gravity. With almost every beer I have brewed in the past the krausen had long since fallen. This batch has a very thick...

Gaffel Koelsch

I only had a really small sample of it at the store and while it didnt come to mind while tasting, I do think it had a bit of a port wine/sweetish taste to it...Damn you and your questions...Now I am going to have to drink it.

Anyone try this beer? I was just to the local liquor store and they were having a cool Avery Beer tasting upstairs. Adam Avery, the founder of Avery was there and chatting it up about the beers. The Beast is a 15%ABV Grand Cru. OG=1.134. Lots of different sugars as well as raisins and dates...

The mead forum seems to be quite a bit slower then the beer forums. I haven't even finished my first ever mead, but I thought I would respond and try and kick start your responses. D47 seems to be a highly recommended strain around here. I used 1118 in my first mead and it is fermenting very...

Love "gotta jabrew." might have to steal that one for a future brew name!

Awesome. I whipped up a "back on the train" pale ale for my first Phish 3.0 shows at Red Rocks. Four nights with the pale ale and some bonus apfelwein in the lots was fantastic. (and the shows were amazing taboot taboot.) I can't make 8 either, but Im hoping with the successful shows at Red...

Did you cool your water/priming sugar solution? For my first few beers I didnt bother cooling it, figuring that 5 gallons of beer would cool it down just fine. I've had about three-four batches where I didnt bother cooling the solution and the beer turned out under carbed. For the more...

These streamers (probably a bad word) cling to the sides of the carboy until about a third of the way down...I just shook the carboy gently and a cloud of the stuff that is on the top dispersed into the mead. I'm thinking this has to be yeast. I guess time will tell. The mead is still...

Thanks jev, thats what I am hoping. The only additives were Fermaid-K and the stuff I used to rehydrate my yeast in. I only added yeast nutrient once when the SG was around 1.070. When I racked to secondary my SG was 1.006. I topped off the secondary after a few weeks when I realized it...

Hey Everyone, I whipped up my first mead on 6/27 using approx 13 lbs honey. Its a five gallon batch and has been fermenting nicely using 1118 yeast. I racked to a secondary on 7/19 and fermentation really ramped up again. I now have a collection of whitish scum on the very top of the mead and...

"Sorry to hijack, but I am in the process of fermenting my first batch of apfelwein. I was wondering how you guys age it so long? In really long primary or do you rack to a secondary or bottle? How long can you keep it in the primary? What is the best place to age it for >4 weeks?"...

Maybe just borrow a bit from the six pounds you have for the recipe. It wont drop the gravity all that much....

So I really don't want to go overboard with my hydro samples so I am wondering if there is a general rule/guidline as to how many days into fermentation Fermaid should be added. I've heard to add nutrient when a third of the sugars have been fermented...I know that all fermentations are...

Well I went for it! I bought 14 pounds of Colorado wildflower honey at a farmers market this morning for 30 bucks! I thought that was a pretty darn good deal! I disolved the 14 pounds in 2.5 gallons of warm water. Topped off to 5.5 gallons. Rehydrated the E 1118 yeast in two oz warm water...

Thanks for all the input everyone. I think I'll go with a yeast that can take the highest fermenting temps. I'll go with 15 pounds of honey for a medium to sweet mead. I will let it ferment out and kill the yeast and backsweeten if necessary. This will be a true test of patience. I'm going...

Hey Folks, I am trying to make my first mead tomorrow and just wanted to run a few things by all you more experienced meaders. Going against everything I read here, I want to make a "show mead" as my first mead. For some reason, the spiced meads/cysers just arent appealing to me at*the moment...