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Thanks for the advice all. I found the black locust tree honey at a farmers market in St Louis visiting my inlaws around Memorial Day. I got 5 pounds for i think $35.00 so i guess close to 7 bucks a pound. So with 5 pounds how many gallons should i make? And with the buckwheat if i blend it with...

So I have been getting into mead recently, and i have been wandering around farmers markets looking for interesting honeys for mead. I came across Black Locust honey and have found very little information on a mead from this type of honey. I have 5 pounds of it and 5 pounds of buckwheat honey...

Also learneda valuable lesson...when there is an active airlock don't attemp to degass on carpet...

So i have an active airlock woohoo. Thanks for the suggestions i still will add some more yeast nutrient and stir it up at least once a day for the rest of the week.

I checked my honey and the only ingrediant listed was honey. Also the clover said true source certified...i didnt look into that but i assumed it was truly clover honey not just any honey under the catch all of being "clover" honey. I suppose i should dig out my hydrometer and check that against...

I added wyeast wine mead and cider nutrient at the initial pitching and added an additinal lds yeast nutrient second time i pitched

Ok so here is the rub, i attemptem my first mead on friday. Here is what i started with 4 gal spring water 9Lbs clover honey 3Lbs wildflower 3Lbs orange blossom Wyeast nutrient Red star cote des blanc OG was at 1.14 as i dodnt add all the water sanitized everything real good mixed...

So i was curious...What cooler works best for a mash tun? will one of the cheap ones hold temp for an hour or two just as well as the fancy max one? i'm just trying to keep cost in mind.

+1

I would tend to agree with pie man. Even if you did purge the barrel with co2 to keep the oxygen out during your ageing, o2 would seep in like nobody business. temperature fluctuations make the barrel contract and expand forces the beer or booze to go in and out of the wood. That's why everyone...

Hey in Florida here too. Ah well what was your yeast? Lager yeast needs to slowly over a few days drop to the 50's preferably lower with a pilsner where yeast flavors aren't as desired. I built a son of fermentation chiller and i still don't think i would risk a lager down here the lagering...

Well while water can have an effect on your beer in my experience tap water depending on whats added to it by your municipality can have negative effects ie chlorine and what not. I don't see that as being why your beer would have similar profiles because of it. I use spring water i get it by...

I used brown sugar in my milk stout and it worked great it took a bit longer to carb but it mas a nice finish now

I have tried a few clearing techniques that worked quite well for me. The first one was suggested in Brew Your Own and they suggested that you can use a carboy before racking (properly sanitized) and let it sit before pitching after its cooled down, with a bung or whatever to keep it free from...

So I'm pretty sure I am not the first to do this and won't be the last. When I wen t to take my final gravity reading I read it and got really sad I missed the mark by close to 6. But about a week and a half into carbing in the bottle I realized I added my primeing sugar before I took my...