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So it seems from all ive read that too much headspace in the secondary and all subsequent fermentation/ aging vessels is bad. This causes me some concern and I was wondering if I may be able to reacha good solution here. My problem: I make 2.75 gallon batches of mead. Sometimes, I make...

In the past year I have become sickened by all of the news of people getting sick by all of the additives in processed foods, and it's not just sweets. Bread, pastas, sauces, yogurt, lunchmeat, poultry, ect... Seems like all of it bad for us. So I've decided to start eating all natural, locally...

This is the best short mead (though I guess its really a pyment if I add grape juice??) I've ever made or had. Delicious and easy to drink at 2 months, even better at 4 mo, 6 mo, etc... I first made it because I love the profile of this yeast when fermented in the high 60's. Slightly peppery...

I brewed a batch of American IPA using Calypso and El Dorado hops. Total IBU's are at 69 on this one. I brewed up 10.5 gallons then split it into two different fermenters, 4.5 gallons went into a corney for fermentation and 6 gallons into a plastic 7 gallon big mouth bubbler. Here is the...

I am a long time beer brewer, fairly new to mead (about six batches made) and I am making my first braggot. It is now in the secondary. I have a few questions from the folks on this forum: First, the recipe: 2.5 gallon batch 4 lbs US 2 row 2.5 lbs locally sourced unfiltered raw...

Interesting read: http://www.ibtimes.com/how-age-liquor-ultrasound-ages-brandy-just-days-compared-years-study-shows-2490093 Think this would work on mead or wine?

I was in my LHBS and overheard the guy working there telling a middle-aged guy (seemed to be a noob at brewing) something that blew my mind! I figured, lets start a thread on this: The shopper was explaining that his extract brew has been in the fermenter for three weeks and that airlock...

I like the character of this yeast and have some on hand for a Belgian Pale Ale I am brewing. I want to try to see if I could make a mead with this. The plan is to start fermentation with this yeast and once the gravity drops to a certain point, I'll add the Lalvin I've got to finish the job...

What did Charlie do to this yeast??? I decided to conduct an experiment with WLP862, Cry Havoc, to see how well it does at both sides of its extensive temperature range. I made a 1.2 L starter (1.036 sg) with one vial of this yeast. Once the yeast started growing and a small krausen formed...

I've been trying research this and I am not coming up with a clear answer. If yeast (say S-05) is pitched high (say 85F) but the wort is chilled quickly to 68F before the lag phase is over, then the beer fermented in the mod 60's, will there be off flavors from pitching hot? Or do the off...

I am working with a very new setup and goofed up. I need advise. I didn't get the wort cooled enough and pitched at 88 F. I pitched the yeast while measuring the temp of the wort coming out of the chiller, but my ss blichmann conical was sitting in the sun while I was filling and the temp was...

So Ive been brewing for about 8 years now, all-grain for about 6 years, and Ive recently decided to start making breads and pastries with the spent grain. I thought I would share some recipes, since I've had a lot of success with a few of them and thought others might like to give them a try...

I was brewing a lager and my efficiency was way off. OG should have been around 1.055 but was at 1.032 instead! I had no malt extract on hand, so got some the next morning at my LHBS and boiled it for 30 minutes. Then I cooled it and added it to fermentor and added another smack pack of Wyeast...

I am brewing an IPA that I've been toying around with for a while and I need to find the right yeast. Any suggestions (on the yeast or otherwise) would be appreciated. Here's the recipe: 7.5 lbs Golden Promise 6 oz flaked oats 8 oz red wheat malt 8 oz white wheat malt 8 oz Carapils 1...