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I just picked up some raw unfiltered honey. I was planning on adding about 15 lbs to water to make a mead. I'm under the impression that honey contains naturally occurring yeasts, and my plan was to just combine, aerate, and let the natural yeasts take over? Will this yield a successful...

I'm looking to make a small batch of about 3 gallons. I have a few 1 gallon jugs and standard 6.5 gallon buckets. I'd rather not split the batch into the 1 gallon jugs to just recombine them in the bottling bucket. Would it be a bad idea to ferment the batch in the standard bucket? The...

I got some home grown hops from a friend of a friend before moving. I just got the chance to use some last night and boy did they smell great. There were these hops labeled simply "GN" that smelled citrus-ey and a bit like tangerines. Any guess as to what these might have been? They came from...

I was looking for a reading list of books to take my brewing and knowledge to the next level. I'm an engineer, but not a chemist/biologist, so technical works are appreciated, but I might lack some background for very advanced papers. Thoughts on a reading list/books to add to my library...

My only seasonal brews are for the New York Rangers. So I'll brew a home beer and an away beer in time for the first games. Normally I like to do a winter grand cru and brew in November/December and bottle around New Years

Last year it was $3 for a half gallon. But I live in upstate New York, so tons of cider mills in the area. And one of them gives me unpasteurized and unfiltered cider

Northern brewer is running a sale on their pin lock kegs if you buy a system. I've always heard of ball lock kegs and I was wondering if there is a functional difference, or any reason I would want one over another. Thanks

10 min is too early for chai/tea additions. Think of it as a cup of tea, you wouldn't steep it for 10 min. I'd suggest flame out at the earliest, or preferably an infusion or "dry hop" it

It has a bit of residual spiced sweetness to it. Certainly no more spiced then the pre-fermented levels, so not all that strong, but noticeable. In short, throw some yeast in, you can't go wrong.

I've done a chai-ed porter using actual chai tea. First off, chai is inexpensive enough that it's a good way to go if you want that flavor (a plain, loose chai shouldn't be more than $5-10 for 2 oz). I would recommend 1-2 oz per 5 gallons of beer and secondary for 10 days. It goes real nice into...

Yes, I've used it to make cider. It comes out tasting of spices. Its decent, but not really cost effective

Beat me to it! Now off to Starbucks for a full body latte

Or do get it in your glass. Its great for you and for many styles, it is part of the experience

That's awesome!

My number one hack is that you can use finished beer to attract laborers to assist in various manual tasks like bottling, bottle scrubbing, bottle sanitizing. Basically all bottling stuff

Can you please age your potato salad for a few months please :ban:

It's not live is it? Did aging it make a difference?

I only had it at the brewery. Also the link you sent looks really promising.

as for imparting tea flavor, I find 1 to 2 oz/5 gal for most tea gives it a good and noticeable flavor. I would add as a dry hop-esque ingredient 10 days before bottling. I wouldn't add this into the hot liquid (wort or beer)

How did you feel about brooje zot?