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I like it! Ich mag es!

Brewing this right now. Just winged this recipe. Not sure what to call it. 9lbs golden promise, 1lb Vienna, 1lb Munich, 1lb dark Munich, 0.5lb carared. 3oz Williamet. 1007 German ale yeast. Mashing at152.

Roggenbier brew day

Moved into our first house! Been organizing the brew area

So I was able to find some wild growing plums and high bush cranberries! So of course some melomels were in order. OG before adding fruit was 1.100. I am doing primary on the fruit, then I have more fruit to add to the secondary. Yeast is lalvin ec 1118, and the honey is raw buckwheat

Yup. 1.2 gallons. I'm pretty sure it's buckwheat but not certain. I got a large amount of honey free from a farmer but didn't get any info from him. The honey is pretty dark colored so that's why I thought buckwheat but I guess it could just be wildflower?

Made a cherry mead. I used 1.2 G of raw buckwheat honey and 8 lbs of fresh then frozen cherries. OG was 1.112 I used lalvin ec 1118 dry yeast and am doing the staggered nutrients and have been degassing the carboy. Seems to be chugging along nicely. might add a vanilla bean to the secondary

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So should I keep the fruit in for the whole 6-12 months or rack it off into a tertiary at some point?

So I brewed a wheat beer several months ago. It was 1.045 and it fermented too cold I think because it put off some terrible sulfur smell. It has dissipated after a couple months but still has a unpleasant smell. So I decided to add 1l of raw buckwheat honey and 4.5 lbs of raspberries to maybe...

Transferred a wheat beer to secondary and added 1L of honey, and 4.5 lbs of raspberries. Added Wyeast pediococcus and bottle dregs from some 100% brett Trois homebrew

Only used 1l of raw buckwheat honey. And 4.5 lbs of raspberry. Should I add fresh yeast? I have a Wyeast pedio siting around but I'm not sure I want to wait so long for it to be done.

So I've had this wheat beer going for over 2 months now in primary. It is done @ 1.008. I fermented too cold with a hefeweizen yeast and I got terrible sulfur smell. It has mostly dissipated but still has a hint of sulfur. yuck. It tastes good but i cant get past the smell. Anyways here is my...

Well the honey was a gift from the gods. Got 35g for free from a farmer. I did 5 gallons total. Used roughly 1 gallon of honey to 4 g water. It had an og of 1.100. Added the yeast nutrient and a 2l starter of the Wyeast sweet mead. Fermentation took off the next day! I've been swirling the...

So I came into a large amount of raw honey. I'm going to start making a variety if different kinds of mead. For my first thought I would do a plain sweet mead. Got the Wyeast sweet mead yeast and made a 1.040 starter with some of the honey and added some nutrient. Omg my gravity sample tasted...

Yeah. We'll as sure as I could be. Fg was 1.006 and was steady there for 2 weeks.

Trois fermented IPA with a 6oz dry hop of citra, centennial, and chinook. One of the best tasting brews I have done yet! And it seems to have carbed up pretty good after only a few days?

So I just added the dregs from a Hottenroth Berliner to my wheat beer that has been fermenting with brett lambicus. Can anyone confirm that the Hottenroth has live yeast?

Did a test run doing some labels and waxing the bottles. I used 2:1 Glue sticks to Crayons. Worked good, but they were kinda hard to open. Maybe more crayons next time.