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I've been meaning to make one of these since the zymurgy article. I needed to borrow some courage from others, though, so thanks for that. I finally made a 3 gallon batch today. I don't know what mileage others are getting boiling the honey on an outdoor burner, but there's no way I would've...

Bochet hydrometer.

Three guys walk into a bar and the fourth one ducks. The difference between a Sikh and a sycophant is that a sycophant curries favor. Sometimes, I bake a potato in a conventional oven even when I'm not hungry. 'Cause by the time it's done, who knows?

+1 Victory FTW

I thought dry-frosting required dry ice.

Sorry, I don't have much to offer, but could you post your recipe? I've been thinking of doing a tea mead for a while and haven't gotten around to it. Do you think you used too much tea? Thanks,

I taped up the threads inside the keggle, and it pumped all the way to the bottom. Impossible to tell indeed. Thanks again,

I didn't tape the threads inside the keggle. S'pose that's my error?

I've been running all-grain for a couple years, but I'm upgrading my system this week. I've replaced the CPVC manifold in my MLT with a SS braid, added a HLT (built from a cooler), a keggle, and a March 809HS. I've built a three-tier system. The idea is to have one kettle for heating mash...

barracudamagoo, You seem to know a fair amount about water, and you're in STL, so do you know anything about Ballwin's water, in particular? We moved here about a year ago, and the water at our house is terrible. I won't dare use it for brewing, and I can barely drink it to take the occasional...

This doesn't answer your questions, but I've made this Ruination clone, and it turned out fantastic: http://www.tastybrew.com/newrcp/detail/491 The same site has an all grain version I've made two or three times. Never had problems with oily films or off-flavors. Each batch fermented like a...

Yep. I did the Extreme Brewing Crandaddy Braggot recipe. It turned out great, although it took for friggin' ever to finish. My notes from that batch are poor, so I can't recall precisely, but I remember it took significantly longer than the recipe projected to reach FG. What was your SG at...

OK, so I bottled this tonight, so I thought I'd update those who've been sitting on the edges of their seats for 11 months or so dying for word on how this recipe turned out... OG was 1.114. I left it in the primary for about six weeks when SG was 1.008. At that point, I racked it onto...

Agreed, the ginger was mild. You could easily increase it by 50% or more and have something more "extreme". I was brewing it for a party, so I'll count myself lucky it was subtle.

Sam Calagione's Extreme Brewing has a recipe for ginger saison. I made it, and although I had trouble keeping the yeast motivated, it was a popular brew. I also converted it to all-grain, and I can't put my hands on that recipe at the moment, but here's the extract version... 6.6 lbs Light...

I've taken three approaches to this problem: 1. Wait. It didn't work out for me, but it's prudent. Check the temp, and if it's low, try to get the fermenter a bit warmer with a warming belt or just by moving it to a warmer area of the house. 2. Pitch a more aggressive yeast like EC-1118...

RDWHAHB? Cheers,

It's been a dry summer. I've been running my IC waste water into buckets and watering the plants around the house. Recycling water is cool.

I haven't done a thousand batches, but I believe others here have said to get a low sediment mead, you need to rack several times. So, when you rack from this vessel to the next, you will probably have more sediment than if you didn't have the ledge to deal with, but you've got a couple more...

Sorry, dude, meant to defend you, not offend. Trying, further, to say 4% isn't the end of the world. So, whether you set your readings at ambient or near boil, things like evaporation rate that you can neither accurately (to within a quart) predict nor control make a precise measurement of...