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What honey would you wise people recommend for a very light colored mead that would still have a pleasant honey taste?

Thanks for everyone's input. My mind rests easier now.

So in a nutshell-no harm done?

I kind of pulled a bone headed move and would like some opinions. I heated my strike water to like 168 as opposed to something closer to 178. Actually only had 1 beer at that point, so I know that wasn't the probleem. After adding to the mash to sparge, I took the temp and it was only 158. Any...

Malkore, Thanks for that input. My gut feeling was that we make more to do of oxidation than we need to, but to hear it from someone else eases my mind a bit. If care is taken doing any routine task with brewing, then I think you minimize errors significantly

I recently racked my caramel apple mead off of the vanilla beans and my volume is somewhere between 4 and 4.5 gallons. My answer to purge the headspace of air was to mix baking soda with vinegar to create C02 and then run it into the carboy prior to racking so that as the mead filled, it pushed...

I've only done two batchees in my 5 gallon round cooler, but I use a 1 inch SS braid for a water heater and it has worked beautifully. No collapsing. But again I've only used it twice, so not a whole lot of experience there.

That is september 2010

My daughter is getting married sept 10, and hopes to start a family shortly thereafter. I had this brilliant idea mowing yesterday to start a celebratory baby mead now so that it would be aged properly when needed. I would like to make one 5 gallon batch each of a blue colored and a pink colored...

5 gal for my own bad self = 392.5 gal

Do we have to bring the kids or are they optional?

Thanks for the input. I probably will bottle in 2 months or less if it is clear

I recently made apfelwein with WLP007 yeast as opposed to the Montrachet in my first batch. My question is: can I leave it on the yeast for 2-3 months like I did on the Montrachet, or will it develop off flavors from yeast autolysis? Should I rack it to secondary off the yeast to clarify, or am...

I have a basic mead going that I would like to rack to vanilla beans in secondary, as per the consensus in this forum. My question is: how long can it sit on those beans? Will any off flavors develop with too much time on the beans? Any input appreciated.

I'm new to the brewing thing, and I just made my first 1 gal batch of a basic mead, just to get the hang of it. I'm especially new to the wine/mead yeasts. My question is: should fermentation be a relatively slow steady small bubbles sort of affair, or is my fermentation slow in any way? OG was...

I did use the Safale US-05 on an IPA that I made yesterday, and it started in about four hours with nice steady fermentation. Not too aggressive. I'm impressed

I had a beer once called Old Stoney's made somewhere in MD. That was the only beer I can ever recall that I could not choke down, even after drinking something else to deaden the old tastebuds.

Muntons plain amber DME 3lb Muntons light LME 3.3 lb crystal 60 malt steeped 1/2lb Simcoe 1oz 60 min 11.9%AA Cascade 0.5oz 30 min 3.2%AA Cascade 1oz 10 min...

I probably know the answer to my question, but a little moral support would be wecome. I brewed my first beer on saturday June 6 and here it is June 18 and the airlock is still bubbling. I used WLP 001 yeast without a starter (I'm a noob, I didn't know I probably should have). I think I probably...

Greetings all. I have my first batch of beer ever (an APA) fermenting happily thanks to the sage advice garnered here. Next batch to be an IPA. I hope to do some sort of a stout after that for winter. My question is: Because I am not a huge stout drinker, I want to just make a 2-3 gallon batch...