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I'm pretty sure there is a special kind of hydrometer that distillers use, that goes way under 0.990. Go get one of them.

I think a Kumquat Belgian Wit would be very interesting.

How did this turn out? I really liked Young's Double Chocolate Stout, but haven't liked ANY dry stouts/porters I've tried. Did this turn out sweet from the lactose? I was thinking of doing something like this, but dividing fermentables up 3:2 between Milo and caramelised honey for a Winter...

I was thinking of doing this, but malted wheat only costs a dollar per kilo more from the HBS and raw wheat is basically the same price as Weetbix, so it's probably not worth it. I reckon someone should do a side by side comparison (2 batches), one with Weet(a)bix and one with unmalted wheat...

POST IT HERE. :D please. :)

It's basically a cider that has the abv boosted with adjuncts. Therefore, New England Cider. Google it.

This is really more of a high abv "New England Cider" than a wine.

How much is an "item" of zest?

So I suppose I have little choice but to add base malt, huh? Damn. Okay. Does the weight of Weetabix correspond pretty equally to the weight of flaked wheat? Or torrified wheat? I'm heading to the LHBS today for some base malt, and need to know how much wheat not to buy. I have 4.5lb of weetbix...

I am really keen to hear about this. After searching and finding this, I was initially upset that there were no replies, but then saw that the topic was created today. I'm using the rectangular, Australian equivalent called "Weetbix". As far as I know, they're more or less identical except for...

YES. Please do it. And make a thread.

How did this turn out?

Awww man. A fermentation that doesn't stop bubbling. We'll ask the guy who invented the perpetual motion machine. xD

I personally think it would be interesting to do a GF braggot with half buckwheat syrup and half buckwheat honey. I wonder if someone on HBT has tried this...

Hmm... perhaps the tannins and silicas you extract from boiling grain somehow inhibit moulds. Not really sure. Also, I've always wondered whether there are are actually indeed wild winter yeasts that like cold temperatures, which might be good for lagering...? Did you try to capture then...

Cool! Now that they've woken up and started reproducing, I'd add more honey and water, shake the crap out of it, and let 'er rip. :D

10mL honey in 500mL water isn't very much at all. That's probably why the activity was so small. You could go ahead and give it 2-3 more tablespoons of honey, I reckon. :) You won't know whether you've got something nice until you've aged it for a while and done exactly the same process with a...

Also, using only burnt honey might give an overwhelming amount of the one flavour and not much else. You could get a more complex flavour if you divided the fermentables up, maybe something like this: 1 part blackened wildflower honey 2 part caramelised wildflower honey 4 part non-caramelised...

I have some cool ideas for my birthday tipple in August, based on combining techniques associated with bochet and stout/porter. 1. A stout/porter-inspired Bochet: For the "roasted barley" aspect, you'd blacken a small amount of honey until it was really black and just beginning to degrade into...

Huh. So no other tastes other than burnt? If you wanted to be optimistic you could say "dark toffee", rather than burnt. ;) Well, maybe bottle it in small bottles and have one every 4 months or so. The burnt flavours might subside and give way to softer, caramel flavours and such. Q: Are you...