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I've been thinking of trying to keep a house mead going from a wild ferment and the more I think about it, I realize I'm not sure what I'm looking for other than some more flavour dimension. I like funkiness and things that taste ... fermented. But not sure what I consider an ideal capture...

I've got a hydrometer that fell in the thief open side down, so the top 1/4" or so cracked off.. I thought I might be able to still use it, give or take a couple points off.. ESPECIALLY since I get 1.0 in water. But in something that was previously 1.038 I got 1.044. And something I thought...

Just curious what ridiculous or out right nasty recipes you've seen or created. Possibly indicate why it was so bad if it's not exactly obvious. I recall a couple from the Guide to Better Brewing (or whatever) from 1965 in the "Funny things you've overheard about beer" thread.

I've sampled some decent brews from Mill St. .. and some more boring. Kind of a bummer for Ontarians. http://www.cbj.ca/labatt-buying-mill-street/ http://www.cbc.ca/news/business/labatt-breweries-of-canada-buys-mill-street-brewery-1.3264359...

In June (I think) I made a California connoisseur white zin kit, added keisolsol, chitosan and sulfites as directed, but just never bottled it due to health problems. Now I plan to bottle within the month but was thinking of adding extra sulfites after so long, I don't want to risk 30 bottles...

I'm going after hefeweizen yeast and have a bottle of Schneider Weisse from a couple months ago. I intend to buy 2 or 3 more a few days prior to harvesting. Should I toss in the older bottle's dregs as well? I don't see what would be wrong with that, it just wouldn't be offering the viability...

I've never run across a Belgian Pale Ale extract kit (all I can get locally) so I was thinking of throwing together a Cooper's/Black rock Pilsener kit with a can of Wheat LME and fermenting on the warm side with some Danstar Belle Saison (only seen Danstar yeast around here). Just a thought...

I have been considering getting an order of grain to simply sate my curiosity and try all grain. Long term, it is not economical (shipping tends to be the cost of a cheaper AG kit) but I really just want to try it! Since it would be a one time thing, I definitely don't want to buy anything...

I was going to use Black Rock Amber LME as a base, but thought I should check if anyone knows how fermentable it is. If it's one of the odd 55% ones, then that wont work. I used it once before and the FG was quite a bit higher than expected, though I attributed it to underpitching. Didn't...

I've got over 50 nice clear bottles with the manufacturers paint on them (Stonewall Light if any Ontarians are familiar) that I'd like to remove. I can't get star san here, and I'm not spending double to have it shipped. I have tried without success: Muriatic acid, bleach and CeramaBryte. I...

I have a ton of bottles that require a bench capper as they have no collar for a wing capper to grab (Beau's 600ml, if you are interested). I tried beefing up the capper with a rubber band and such, didn't give assuring results. I've seen the capping adapters for the ITALIAN corkers, but not...

My preference tends to be the lighter hopped spectrum of the scale, except a good RIS where other flavours can offer some complexity. My wife however just goes for IPA's, or overly hopped versions of other styles. Not much else though. Am I in sparse company? I don't care enough to feel...

I've been considering trying an amaretto kit, or irish cream kit. I can't browse the items myself since no one stocks them, so wanted to know what the general taste consensus is. Also, I'd suspect a lot of ingredients I don't want to know about exist in commercial liqueurs but don't want too...

So, I was thinking of experimenting with hefe yeast, but cannot actually buy anything other than Cooper's here, so I finally realized, hey, I can harvest yeast from my favourite hefe- Hacker-Pschorr! Buuuut apparently they bottle condition with lager yeast, according to a few threads...

I tried to sign up for an aussie forum to ask this, but never got the validation email (twice). ANYWAY.. I've seen a lot of people refer to a toucan stout (2 can) using 1 can of Cooper's stout and 1 can of Cooper's dark ale in 1 brew. Sounds fine, but I'm not even sure I can get the dark ale...

Am working on moving and realized I don't have much barware. Then realized I'm poor. So I have to pick just a few basics to cover anything I drink. So I'm asking: If you could pick only 1 style of glass to drink everything out of, what would it be? Mine: