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I have always been of the school of thought that DME, in addition to storing better, grants the final product a lighter color. Plus, my LHBS has a crap selection of LME, I can never be sure how fresh it really is...

Also, veg-power! Keep fighting the good fight!

I have never brewed with stevia, though I keep a plant outside (in the warm months) for my tea. It's awesome in tea, but we're talking a completely different world... I find the flavor of fresh leaves to be a bit like that "nutrasweet" artificial flavor, though when added in small amounts to...

That's a lot of 5gallon tanks! Why not look for more SS drums if you are going to put the "dough-in" to the rest of the system? Not criticizing, just asking... Also, I've not heard of the acid/copper issue, but I'm a PoliSci guy not Chemistry. KegWorks.com has had some good plate chiller info on...

Not sure about the burners, but I would definitely say use a plate chiller. And then look up the DIY glycol system, especially if you are looking at batches over 50 or 60 gallons, a two stage chiller (h20/glycol) is way more efficient and uses 1/2 the water. My cousin has one although he (and I)...

I'm going to look around right now but, does anyone have any input on pneumatic tires under their rig? I'm in the (very) early planning stages right now and I just think it would be easier to roll around in general, not to mention over my crappy driveway... Good looking rig man, have fun at GABF!

Love the Short Garden IPA label! Keep up the good work man!

"...stay the **** out of the woods..." Awesome! Great looking labels man!

...so what if one were to just bottle as is? With out the sorbate or other fermenting halting agent, and no extra sugar. Just curious about possible field experience. I understand the science and principles, I just always find it beneficial to ask people's actual results... I wish I was set up...

Has anyone bottled this recipe? Just curious if adding any corn sugar before bottling has had any adverse effects?

So my father in law has a bunch of pear trees and my brother in law and I like to ferment things so he picked like 60 lbs of pears. Here's our dilemma; We didn't have a press and our time-frame was a bit short to build one. BUT his wife has a Jack Lalane Power Juicer (really, she does). So we...

pdilley - can you point in the direction of the equation for your math? I have been looking for a solid way to estimate gravities for mead and am just curious where yours comes from...

Dude..... I'm not crazy about hefes but I would totally drink this beer.

^ Agreed! Though the two batches that are going right now are numbers 1 and 2, I read over and over that people don't seemed to be too thrilled with the Wyeast Sweet Mead. I am using the Wyeast 4021 Champagne Yeast (activator pack) and Red Star's Cote des Blancs dry yeast. Both have been moving...

Just my $.02, but I am using Wyeast champagne yeast (4021 I think) to dry out a 3 gal batch with 6lbs of honey and 7lbs (yes, 7) of fresh cherries... I figure I'll back sweeten a couple of bottles if the 4021 eats up all my sugar (and I hope it does). Again, just my $.02, this is my first batch...

Yeah, I'm actually going to use that champagne yeast to booze up a cran-wheat brew that didn't turn out the way I wanted so the second half is going to get a honey/brown sugar mixture and then in goes the champagne yeast. It's pretty dry already so I figure the champagne yeast will help get it...

So I have read alot on this board, and on others, probed many minds, and decided I want to try a mead. I figure it will also tie up a fermenter so I won't feel guilty about it being empty. I was at the public market the other day and got 16 quarts of cherries for $9!!!! Looks like it is...

I'm always a bit leary of pitching props without a starter, there is always that chance that a little bugger is going to scrw it up for me before the yeast gets going. Besides, it's always fun to 'pseudo-brew' before the big day!

Agreed... this recipe seems like it would be quite bitter, not sour, but bitter. Sometimes people confuse those sensations. It does sound delicious though. What's the kit/recipe? I love marris otter malt. Don't be ashamed to stick to more simple kits before jumping into a recipe like this one...

Dude... Slight jealousy building. What do you suppose the freight would be on one of those bad boys?