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Anyone else have input?

Thanks :) Just as an FYI, I added the cane sugar in to lighten the color a bit.

A few questions about my first entry into the mead making world: This was my recipe: OG: 1.087 FG: 1.021 ABV: 8.64% IBU: 22.76 9 lb Honey 2 lb Cane Sugar 0.25 lb Belgian - Pilsner 0.5 lb German - Carapils 2 oz Saaz 5.3 60 min 13.65 2 oz Tettnanger 4.6...

What do you folks think of this? I want to make a braggot, with some complexity. What I finally decided on, was to take the Dark Strong Ale recipe out of Brewing Classic Styles, and convert it to a mead. Since a braggot is 50%+ honey fermentables, this eventually meant removing the extract...

Thanks folks! Very helpful. I have read that this is suggested often, but my question is will not boiling it have any adverse effects? Honey can carry Clostridium botulinum, which leads to botulism. I don't want this in my brew, I would assume. Also I bought local honey, which says "raw...

I've been wanting to make a Braggot, and after reading a bit, I see that many are converting several ale recipe fermentables into honey; thus making it a Braggot. The BJCP guidelines say "The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance...

Anyone have any insight at all?

Hi folks, I'm new here, and new to home brewing. Thus far I've only bottled a Belgian trippel and holiday spiced ale. I bought all the ingredients to make a Flemish sour, when I got home and read the vial of WLP665 I saw that it was expired in July, while it is now December. So I assume the...