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Is it my taste buds or is there a difference in the flavor of beer out of a 12oz bottle or a 750ml. It seemed to me that the taste of a couple of Belgians differed in the two sizes. I have had the St. Bernardus Abt.12 in the 12 and the 750 and much preferred the 750. Had the same experience...

Yep broke my hydrometer last weekend after bottling (during clean up). Popped the top on the tube and slid it in. Didn't realize i had forgotten to put the cap back on after I had taken it out. It hit the floor then bounced off the wall and snapped. I probably wouldn't have kept a sample...

let us know how it turns out

I think mine was the old Spaten club Weiss (white not wheat) in the large bottles with the gold foil and Sheaf Stout from new Zealand.

I toast mine already crushed. Just toast them until you get a nice red color. It takes right around 10 min. Don't go much longer as you don't want to roast the grain.

The toasted malt will give it a red color and a nice aroma and flavor. I find that darker malts seem to produce more unfermentable sugars which will give the beer a sweeter and less dry flavor.

I think personally i would replace the wheat malt (unless you are wanting a wheat beer then use the red wheat) with toasted malt ( bake the 8 oz of Maris otter at 325 for 10 min). also replace the chocolate with 4 oz British crystal at 55 lov. I think the chocolate will darken the beer to much...

since you are already adding more DME than the recipe calls for I wouldn't add any more. Put the excess in a sealed Rubbermade container. It never hurts to have some DME on hand. I have used wheat DME as a priming solution with some of my stouts to keep it from over carbonating.

I have the one glider suggested. It takes about 2 sec to readjust. So, I don't even bother to sort the bottles. moving from a taller to shorter bottle takes even less time.

I'd add about 6 oz of flaked oats to it.

Yep, Used real mushroom corks (they start out strait) in a champagne floor corker. I bought it for sparkling meads and Belgium ales (when I start brewing more than just wit biers).

when racking I make sure the tube is sterilized and set the new carboy a Little higher so the tubing is laying on the bottom until the carboy is about 1/2 to 2/3 full and then move it lower to prevent splashing.

I would look for one that measures in decimal ounces. Trying to convert decimal to fractions of an ounce is a pain in the you know what especialy if it only measures by 1/8 of an ounce. I have to convert to metric for smaller hop additions at 1mg steps.

Bottled 2.5 gallon ( 1/2 batch ) of a raspberry melomel last night in champagne bottles with champagne corks for the first time. I had a hard time with getting the correct amount of the cork outside of the bottle. Will the cork be pushed out of the bottle and against the cage as it...

the lid can be taken off when it reaches a full boil. It takes less energy to maintain a boil than to create one.

1. Did you have a lid on the pot? If not add one, alot of energy is lost out the top af a pot. 2. I use vodka on my airlocks, it won't hurt the wort/beer if a vacume happens in the fermenter.

Just a dumb question. Have you tried to see how much water you can boil on your stove? I noticed in the video that there was a lot of space in the kettle, boil the largest amount of wort that you can. That will improve the quality of the beer and reduce kettle carmelizationton. Brewed my first...

you can do a couple of things. 1. add clean water to the carboy until it is about an inch below the stopper. 2. use a wine preservitive. they are basicly a can of inert gases that are heaver than air that keep o2 from off of the surface of the wine or mead. dont rack your mead until at...

I wouldn't worry about pasturizing. If the Specific gravity hasn't changed you could always add more nutrient and energizer, aereate and repitch with new yeast.

My first mead was a slow starter. It took about 7 days before there was any sign at the airlock. I think the problem was the nutrient that was used. Check the sg and if it has not changed and more nutrient and aerate. Yeast need o2 to reproduce so that there is enough of the little beasties to...