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I have what meady people may call a melomel. It has been in primary for three weeks sitting in mixed berrys. Looks surprisingly clear besides the trub on the bottom and some fruit and residual on the top. I was thinking of racking to a secondary (very carefully ofcourse) to free up my secondary...

What's typical time for active fermentation with mead. I did one 8 days ago and it now starting to slow a bit. Yeast may be starting to settle. I just wanted to try this and just whipped it together for grins. 10# honey 1/2# natural raspberry spread (because it said it had pectin and sugars...

I have a 10.???? ABV IPA that has been in bottles for two weeks not carbonating. I did not add more yeast before bottling. If I leave it will it carb or is it all dead?

Something I have been tossing around. My LHBS has rubbish hours. I need something to do with a business degree. Who here would benefit from an on call brew store. 24/7 brewing supply, like an on call emergency medical facility. To include delivery. Forgot to purchase an ingredient or having a...

Ever since I started homebrew, all beer taste different. I can taste imperfections in beers I used to like. I don't really know if I like being aware of these new tastes. I already had expensive taste and that has been compounded by my new super human, hypersensitive beer tasting ability. Anyone...

Over a month ago I brewed what I thought was going to be an IPA, then OG came out at 1.095. I continued to be the problem by way under pitching a vial of wlp 001 (no starter mind you) it freaked out for 3 solid weeks. I let it settle another week and transferred it to a secondary to free up...

Brewed an extract Irish red. It had some roasted specialty grain in it but that was not the what I was tasting. This brew was the only one I actually used tap water with. Where does a burnt vandals taste come from?