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So I busted out my Mini Randall today... Had purchased a big bag of diced candied ginger on Amazon to play around with, and got a new seasonal DIPA from Sierra Nevada while grocery shopping today... I infused a tablespoon of the diced ginger, and it was quite good! This beer is a bit more on...

Best wishes, and thank you for "brewering" up and letting us know...

Love all the discourse. But... It. Is. Not. Mead.....

That is a *thoroughly* unique bathroom! I may indeed steal that for my basement/barroom bathroom!!!

I have the exact same cooler, but mine is the Xtreme 6 version (supposed to keep ice for 6 days as opposed to 5, so presumably a little thicker insulation). I've used for multiple batches over years. What I do is heat my strike water to about 170-175, then allow that to sit in the cooler for 10...

Our taste buds are primed to experience fruit flavors with some sweetness attached to them...a dry melomel will have little resemblance to the fruit added just the same as a chianti doesn't taste like welch's grape juice or grape jam. You may want to consider stabilizing and backsweetening -...

Stabilization can be achieved by adding both potassium metabisulfite and potassium sorbate. Back sweetening is to taste...although if you know what you want your final gravity to be (after sweetening), you can calculate how much honey or other sugar to add based on the PPPG (points per pound...

I think that would work out well... You can definitely bulk age in a keg just as well as in the fermentation chamber. I put all my mead in a keg now, and bottle what I'm going to bottle from the tap using a jerry-rigged bottle filling contraption. I like a petilent to lightly sparkling mead...

Language, especially English, is a fluid and dynamic thing...don't get hung up on the fact that "mazer" refers to an ancient northern European ceremonial drinking vessel. (They probably drank some sort of ancient version of mead out of it!) Previous discussion here on Reddit, Got Mead, and...

I think it was...about 11 or 12 yrs ago or so when I started brewing, my mom happens to mention to me something about how my grandmother apparently used to make dandelion wine! Unfortunately, she knew nothing of the recipe... I half heartedly tried to get rid of them, but I used to have...

^^^ This... Exactly how I bottle off the keg. I like all my meads at least petilent...that little bit of carbonation helps bring some aroma out while drinking, and I think makes a better mouthfeel...

This is really good!

Lost track of this thread over the holidays... You should still be able to back your way into how much lactose (roughly) you added. Even if you didn't check a gravity sample prior to bottling, you certainly can degas a sample, get it up to appropriate temperature, and check a gravity now. I...

And....cross posted to "You know you're a homebrewer when..."!

As seen in another thread....

Yes, I did that beer a couple years back...making the toffee was definitely an exercise in keeping a *very* close watch on it!

My plan will probably involve some test batches to see how ginger plays with various hop varieties... Actually, as I think about it, I may have to get a variety of single hop IPAs, some candied ginger and break out my Randall Jr! I'm envisioning the final version to be a dry DIPA, probably...

Guess I'm going to have to step it up with a label next year!

Yes, I was thinking exactly that when I read the intro! I wrote that a couple years ago, and it had been true, but this past year's bunch did an awesome job keeping themselves on track. I hope this year will work out as well....perhaps we can go 12 for 12 for the first time!!! This also marks...

If you're going to want to be buying new kegs, you will not be finding new pin lock kegs; pretty much all new kegs of whatever brand will be ball lock. Pinlocks tend to be about 20 bucks cheaper per keg, but see below, the cost may actually even out or be more expensive in the long run... I...