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"#teaser" or something.... I can't help myself....another preview of coming attractions!

Getting excited to get bottled and shipped this week! I've never been one to fuss with labels, but decided to go all out this year! The beer is carbing up well...it's a tad sweeter than I was going for, but I think I got the ginger just right....

I'm OK with @HopHeavy's proposition. Make 'em good ones! Something unique, something local to you, that we wouldn't be able to get anywhere else! My monkey wrench is that I discovered last night when I came back from a work trip that my nearly brand new kegerator apparently $h!t the bed while...

I agree, and I've been thinking, that now is the time to take a Go/NoGo roll call... I should be on track for one of the Honey Ginger IPA's. Could we create a up to date list of each group of brewers? Also, do we have (theoretically) two full lists, or is one only partial?

@ShareBrewing, most varietals would get lost in the bochet process, but I think buckwheat, of any, would be potentially awesome and unique. I think a bochet cyser would be good too...never done one, only a chocolate cyser, which was indeed quite good. Looking at your bottle of...

This is super fancy...<drool>

I think a stout faucet would look nice set off to the side like that! ;)

"Infected" doesn't necessarily mean bad. If you want to look at it this way, we intentionally "infect" our must/wort with brewer's yeast, Saccharomyces cerevisiae. As @bernardsmith mentioned, there are lots of wild yeast in honey, and once you dilute out the sugar, they can become active on...

Hey, I'm starting to embrace some of my old manishness! Although I will indeed freak out a bit if the grey makes it's way any further south!:(

All you folks who are against the cloud should go tell the kids to get off your lawn! :p But seriously, I think it's a shame that every service has to have it's own subscription, cloud, etc. The comment a while back that the mobile version can't open a file independent of the cloud makes me...

Hose with tight nozzle on full blast.... I used to dump my grain off my deck at my old house (~12 feet to the ground from deck level)...from that height, would use the sprayer to rinse and disperse the grains out into the back yard. That was on a little of a slope, but I think if you were...

I would assume at this point you are at your FG, so when you carefully rack out from under the fruit, I would definitely hit the secondary with some K metabisulfite and K sorbate. That should hopefully prevent any additional action by unwanted bugs.

I'll let you know in 10 years...granted this is a commercial brew, but I have been aging bottles of DFH World Wide Stout from my kids' birth years, and my daughter is 11 now. I think this is one of those things where oxidation is your enemy, and maybe some of the low oxygen brewing techniques...

I agree with JKenshi, I wouldn't use champagne or any other wine yeast for graff. I've made a variation of Brandon O's recipe almost every fall for the past 5 years, and I have mostly used BRY-97, and I think I used US-05 once. Both are clean fermenting ale yeasts and I think that's what you...

The only time I used a secondary in the past 10 years was when I did a beer with multiple pounds of dried fruit...unless you're adding something that needs to be racked off, there's no good reason to transfer to secondary. Edit: I always like it when AZBeer and I post back to back...mmmm, hops...

To answer your question, yes. You may want to "accidentally on purpose" pull up a little bit of the yeast cake into your bottling bucket so you have a little extra. Looking at the recipe (your link is broken, but I found it...), 7.8% ABV is a bit marginal for extended aging. Others may...

And that one is even less expensive than the Fermonster...initially I wasn't sure why I didn't note that when I was looking at the NB site previously, but now I'm seeing that the 1.4 gal size is glass only....

Ah, you're right, Deschutes, not Troegs!

I've been wanting to reply to this thread, as I've done a few meads along this line...been busy and today's the first chance I had to sit down and post. I would consider hopped mead a metheglin as well... If you want to do some background reading, there are numerous threads if you search...

Ha! Reminds me of the time I overheard a waitress telling a customer that Troeg's Fresh Squeezed IPA got it's flavor from fresh squeezed hops!!! :no: