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I treat mine like wine. I put it in a cool dark place and leave it. JAOM seems to age well and the 2013 I am drinking now is quite good. I had some mojito mead that the mint and lime flavors faded rather fast to aging it was not a good thing. I also make a Christmas mead with nutmeg...

Mothman - that is pretty. I would bottle that. My last two batches have refused to clean. My present one is working in 9 months and is still cloudy. So I think yours looks great.

Can't help you with the hops as you have everything I have. But I do have some serious toy envy at this point. Can't drive past one of those little backhoes and not think how fun they could be... and useful after my daughter starts dating.

The nutrient you would want is DAP (diammonium phosphate) http://www.northernbrewer.com/yeast-nutrient The other thing is oxygen. I shake and stir my mead to get oxygen in for the first couple of days as the yeast are still multiplying. They will take up the oxygen so you don't need to worry...

I also wonder about you OG. 1.046 is very low for a double IPA. I would expect something closer to 1.060 or above. If the reading is correct, either your grain bill was off or your efficiency was low.

Decided to do an experiment. I brewed a small batch (3 gal) of my winter pale ale but used 2 cups of sour dough starter for the yeast pitch. 3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 45.5 % 1 lbs 12.8 oz Vienna Malt (3.5 SRM) Grain 2 27.3 % 1 lbs 3.2 oz Munich Malt (9.0 SRM) Grain...

This is a great idea. Please post your recipe if you do try it. I love the tea. I still have a couple of bottles of my winter pale ale which is on the malty side. I think I will do some blending experiments with the last couple of bottles.

For JAOM and bread I recommend going to Sam's and getting the bricks of yeast. Even baking weekly it will last you for over a year. But it just seems to be more fresh and I have certainly had better luck with it when making bread then with the strip packs from the grocery store. I was using...

They were expecting something as they have a piece of glass/plexiglass they are holding between them and the vacuum. I see a cigarette on the floor so I would assume they are sucking up a flammable powder and then the cigarette to set it off. They are making a grain elevator explosion on a...

Also using bread yeast you could be getting some esters that can have a sock smell. But given time they will go away. If you have the patience, put one bottle in the back of the pantry and leave it for a year.

Oh, and using the whole orange you will get some bitter pith flavors that will need to age out. I jest half of my oranges, then peal all the orange and white off all the oranges adding the jest from half and the meat from all to avoid the pith flavors.

I would cut back to about 15 lb honey. Using 17.5 will be quite sweet. And the raisins, says 5 small handfuls which would be at least 50 raisins even with child sized hands so not sure where the 25 number came from. But it should make a very good mead.

And get a hydrometer. Making beer without a hydrometer is like unprotected sex. Yes it is still fun but it is a crap shoot as to what you might really be getting.

It is probably done fermenting (NOT DONE IN THE FERMENTOR THOUGH). The "gunk" you see is where the krausen was up to. With active fermentation complete the krausen has fallen. Now just leave it alone for another two weeks to let the yeast clean up after themselves and you will be good. Quick...

I guess it depends on what you like about a black IPA. Your looks to me like an IPA with black for color but not the maltiness that I like in my black IPA. This is from a microbrewery and their black IPA is one of their best sellers. Vienna - 49% Honey Malt - 30% Crystal 60 - 9.5% Crystal...

watch the guy in the white shirt in the background.

If you want a good bit of malt you are probably going to be pushing the amber ale side rather than middle of style APA. My winter house pale ale is should probably be called House amber instead but sounds like what you are targeting as far as taste. It is 9% crystal, 20% Munich, 25%...

Probably too late as the carbohydrate chains were never divided into sugars and thus never washed out of the protein matrix during the mash. So you would would not have that many carbs in the wort that could be converted to sugar with the correct enzymes but I suspect you gravity will be very...

Put it in a round pan or oblong pan and just embrace the blowouts as a unique part of the art of bread.

Dorito cream ale, sounds like a challenge