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My three day fermenting mead is still bubbling at the airlock faster than once a second, but it is starting to smell like sulfur. I understand that this is probably due to nitrogen deficiency, which should be alleviated by diammonium phosphate. However, I do not have any diammonium phosphate...

I have been operating under the assumption that my carboy should be kept in a warm, dark place during fermentation. This is my first mead, but I've brewed beer a few times. I know that my space should be between 70º-80º F, and I am thinking about moving to an area where temp is more consistent...

Brewmaster's Warehouse made a note that they didn't have any yeast nutrient in stock on the packing slip of an order, so I needed a yeast nutrient substitute. I was looking for diammonium phosphate at the drug section of Wal-Mart, but I settled on bee pollen as a substitute for the yeast...

I wanted to make a smoked mead, or a smoked "braggot" technically. I ordered specialty malts and champagne yeast to do it. I'll have 2 lbs. of smoked and far too much peated malt. My question is, how much peated malt is too much? I really love highly smoked beers like Schlenkerla Rauchbier, so I...

I got into an argument as to whether it would hurt anything to move the primary fermentor immediately after pitching the yeast (as in driving it to my apartment). Anybody know?