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I just bottled the rest of the batch last night with my roommate. Most of the hot alcohol flavors are gone. Its still pretty warming but I think if chilled it won't be too up front. When I added the honey the wort had already been chilled to 70F and mixed it pretty for about 30 minutes using...

Batch size: 5 gallons 6lbs Belgian Pilsner 2lbs Wheat Malt 2lbs Rye Malt 6lbs Orange Blossom Honey 3lbs Wildflower honey 1oz Styrian Goldings @ 60 min 1oz Red Juniper Berries @ 5 min 1/2 gallon starter of WLP 570 Single infusion mash rest at 150F OG: 1.121 FG: 1.029 I'm really happy with how...

I'm amazed no one has mentioned John Palmer's Hobbit Mild (http://brewingtv.com/recipe/2011/9/23/belladonna-tooks-oaked-mild-john-palmer-recipe-for-btv.html) I'm planning to make it without oak once I bottle my last batch but I was thinking of a small batch of braggot/metheglin inspired by...

I just racked this after bringing the temp up to 78-80F to help attenuation and then dropping the temp down to 65 for another week. The FG is 1.029. I was hoping for a little lower but from 1.121 to 1.029 is still ~75% and 13.7% abv. I could taste the hot alcohol flavors, especially once it...

I was thinking about brewing this without the brett but I realized I have a bottle of Saison Brett aging in my basement! Would it be worth it at all to split a batch and pitch one with yeast+dregs and one with just the saison yeast or is this recipe just too good to change?

Thanks for the advice. I went with 6lbs of California Orange Blossom honey and 3lbs of wildflower honey into the fermenter and mixed it with my drill and degasser. The ambient temp is right around 68-70F so I'll try my typical chill method of resting the bucket in a tub of water to drop it a...

Alright, the braggot is in the fermenter and there is a tangible wind coming out of the airlock. This thing is going crazy. I pitched 3/4 gallon starter of WLP570 and a smackpack of wyeast 1388 since I let the starter go past its most active stage. Final volume was 4.75 gallons plus a .75g...

I have a starter from some leftover yeast in a belgian golden strong ale with WLP 570 right now and I was thinking about making something in the family of a braggot/sahti/golden strong ale with it since I have it. My planned recipe goes as follows: Batch size: 5 gallons 6lbs Belgian Pilsner...

Does anyone buy from Miller's Honey and then use the buckets to ferment the mead? It looks like a great way to get a free bucket and cheap honey. In for 1 gallon of orange blossom...

I was thinking about starting my first mead in several years today. I'm trying to decide what nutrients I may need. It's a short mead so it may not need much. 1.25 lbs honey (a combination of clover, basswood, and goldenrod) 2 bags of lapsang souchong tea 2 oz of dried juniper berries Water to...

I'm pretty sure there is a homebrew club in Rochester. I used to live in Winona (now St. Paul) but I wasn't into brewing then so my knowledge is limited. A quick google search led me to this link: http://www.razebrewing.com/

I just lucked out. A friend who likes the homebrew that my roommates and I make just offered to buy us a new mash tun for the trouble and he wants to start brewing too. He's a good friend. A different friend wanted to work out something where he buys the ingredients and we make it but suddenly...

Ok, so I've reading horror stories over the last hour or so about Wyeast 3068 Weihenstephaner yeast and I'm getting worried. I made a coupel Hefeweizens with it a couple months ago and was quite pleased. There wasn't really an explosion even though I pitched the second directly onto the yeast...

I did this recently with two batches of hefeweizen in a row. (Wyeast Weihenstephaner 3068?) The ester/phenol production was fine. The second beer came out nice and cloudy with plenty of banana and clove but the trouble was really all the extra trub. It took up more than a 1/2 gallon out of 3.5...

That sounds great! I'm thinking about making something like that for my lady. Do you steep them in the cider or in another quart of water? I'm curious as to the process in using grains in a cider.

I made this recipe or something close to it a couple of weeks ago as my first BIAB batch. I used the Wyeast Weihenstephaner liquid yeast instead of the dry. I'm a bit dissappointed in the 50% efficiency I had but even at 4.5% abv it does the job and tastes great! Thanks for posting this!