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Has anyone tried this with US-04? If so, how did it turn out?

Still quite hot so it's hard to make the flavors out, but the ginger is coming off a bit strong. It also is quite dry at the moment, so I will need to backsweeten. I'll come back in a month and let you know, but if the taste now is any indication, I would try a different spice blend.

Sorry, I haven't been on in a while. I got a late start on this and I just secondaried onto all pumpkin and spices a couple weeks ago. I'll Test it when I get off work and give you an update.

Ah, well, lesson learned. I should be better equipped for it next time though. Thank you for the quick reply!

Hi everyone, I recently brewed a saison, though do to lack of temperature control, never really made over 70 degrees. It's now bottled and primed. if I wear to heat the bottles up with n aquarium heater, would I reap any benefits from that, as far as providing a more estery taste?

So I'll cut out the honey. Would you add the allspice in proportionate amounts to everything else? 1 oz? I just want to be sure I'm not over spicing the cider.

So, I've started a 3 gallon batch of cider with US-04. I'm getting ready to rack to a secondary, but I've not yet perfected a spice mix to go with. Here's what I've been thinking: 2 cans of pumpkin, roasted. 2 cinnamon sticks. .5oz fresh ginger, sliced 1 clove 1 oz nutmeg 1 vanilla bean...

Sorry for the wait, I'm trying to do this while on the clock, hence the impeccable grammar. As far as what I meant by clean up, I was talking about off flavors, hot alcohols, etc. The reason I was assuming the yeast was necessary for aging, is because in John Palmer's book, he states that...

This question may seem obvious, But I understand that the yeast does most of the cleaning up in beers and meads. So, If I was to sorbate or pasteurize, my mead, would I gain in benefit from ageing?

This sounds fantastic. On some other threads, I've read that people roast the pumpkin before adding it. Have you tried that with this recipe?

Thanks for the tip, I will give that a try!

I've always been on the fence about using vodka in my beers. Would it impart any taste, especially when using a dirt cheap vodka?

Do you think it would be ok to just leave the grapes out, or are they necessary in some way?

Honestly, we have thrown together a gallon of plain mead (using good honey) and had the entire thing gone by 2 months. You age it to make it good. I know you are just starting with brewing, but at least here, it's not cheap to come by 15 gallons of honey. Use it for mead. You don't need 15# of...

What I'm shooting for is a nice spicy jalepeno flavor with less emphasis on the heat. I think I'll stick to the 9 and try to find some bigger jalepenos, (As I understand it, they tend to be milder.) At any rate, I have some time to mull it over before I add them. Any thoughts on the amount of...

I though it seemed a bit high myself, but I wanted to make sure the jalepeno didn't get drowned out by the raspberry. I've never brewed with any kind of pepper before. Does 5-6 seem more accurate?

Hi, this would be my first post on here. I have tried my hand at a few different meads, though this would be my first melomel. I plan on using 6 lbs of honey and half a cup of black tea for a 3 gal batch with D47, then adding 4.5 lbs of raspberries and 9 jalepenoes to the secondary. Do these...