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Ok so I have been traveling abroad, and some carrefours outside the US have honey stands. So I've got 1 gallon batches of Yemeni Sumar, Yemeni Sidr, and Kyrgyzstani White Mountain honeys going. I added 1/2 tsp of DAP and Wyeast Yeast Nutrient to each, and split a sachet of lalvin k1v-1116...

So, I've purchased just shy of 3.5 lbs of local honey to make a 1 gallon batch of mead. I bought 2 lbs about a month and a half ago, and recently bought 1lb. It's all from the same source, but the one I just bought has a different color than the other 2 lbs. I know this is from the season...

Ok, so I don't have a juicer/press/blender/food processor. I want to make a 5 gallon batch of hard cider with fresh apples, to eventually make Applejack via freeze distillation. All the instructions I've found online involve the use of a juicer, blender, press, or food processor. I don't have...

Okay folks, the how doesn't really matter because it's too late at this point, but I brewed a black ale, OG 1.1, finished at 1.03 on S05. Transferred to secondary, dry hopped it, boiled some Hungarian oak cubes, threw them and some Russell's reserve in there, bumped it down to 55* F. Went out...

I've got a brown ale (OG 1.062) and an IPA (OG 1.074) sitting on Windsor. The Brown was brewed on 20 March, and the IPA was brewed on 27 March. The brown has been sitting on a SG of 1.020 for a week, and the IPA has been sitting at 1.028 for three days. Both airlocks are still bubbling, and I...

Okay, so commercial yeast producers are able to produce and distribute the same yeast strains over and over, nation wide, etc. Considering that common trains of thought say that yeasts are only good to be reused over about 5-ish generations, what methods do they use to consistently reproduce...

Okay so soured a gallon of Old Ale after primary fermentation (FG 1.024) with bottle dregs out of a Wicked Weed Amorous right before New Years. The gallon has steady activity and is down to 1.020 already. I have some Hungarian oak chips I will be soaking in port wine to add to the gallon at...

EDIT: Revised recipe in Post #13: https://www.homebrewtalk.com/showpost.php?p=7341218&postcount=13 After toying with recipe development for a couple months and making a few beers of my own recipe, I'm looking at putting together a Red IPA. I did a Zombie Dust clone not too long ago, which is a...

Okay so I'm attempting to sour an Old Ale with some bottle dregs. The Old Ale finished fermentation at 1.024 I figured separating in to different gallons would be a better way to go, so I can package the rest of the beer as per usual with no issues. So, taking that in to consideration, I...

So, I recently brewed an Old Ale, and typically they're supposed to have some sourness to them, in keeping with the classic definition of the style. I also happen to have picked up a bottle of Rodenbach 2010 vintage, Barrel No. 144. It's a flemish red sour ale. Could there be some residual...

Okay, folks, I'm looking at doing an Old Ale (5 Gal), and the grain bill ended up being 18 lbs. I have recently been in a recipe development kick, and got so ahead of myself I didn't really consider that my 10gal Kettle may not be able to fit a full-volume mash for this and other high-gravity...

Okay, so I've poked around the intarwebs, and I've seen a lot of conflicting information on how to carbonate kombucha. Some articles say just bottle it and ONLY 2-3 days, OR ELSE THE WORLD WILL EXPLODE IN A STICKY KOMBUCHA GLASS BOMB!!!! Other articles say 2-3 *weeks*, and I've also seen...

Anyone messed with this before? I brewed a Nut brown this weekend using 2 packets of 1098. I've never used it before. Some minor technical difficulties with the brew ensued and these packets ended up sitting around with the smack packs popped for closer to 8 hours than the 4 as prescribed on...

Okay, so I did a beer style poll at my office, and they decided on a Nut Brown Ale. My company's logo is a Kraken. This is the recipe I came up with, and I feel it may be a bit busy, let me know what y'all think: 7.2 Two Row 1.8 Maris Otter 1.2 Special B .9 Biscuit .5 Chocolate .5...

First SCOBY, alive and well, mold free. Updating on my first post. Did a 1/2 and 1/2 green and black tea for my first batch, now that it's all grown up. Anyone mess around with flavorings? Any suggestions? Top Bottom Good thickness

Hey guys. So I read the "slightly schizophrenic kombucha primer," and decided to try making a SCOBY. Unfortunately, the only raw unflavored unpasteurized unfiltered kombucha I can get in my area is GT's, which after poking around here an elsewhere on the web, the jury seems to be out on...

I had some left over yeast (Safbrew S-33) from getting a stout unstuck, and ended up buying a gallon of apple juice and apple cider from Fresh Market. Pictured in the rear is the cider, which I didn't add anything to. I added yeast nutrient and brown sugar to the apple juice, which is in the...

Okay, folks, I'm sure a lot of you have already made some of these mistakes or had similar issues, so this post isn't meant to insult anyone's intelligence. For my all-grain first batch, I brewed the following recipe, 5 gal: https://www.homebrewtalk.com/showthread.php?t=139078 I made some...

Okay, folks, I'm sure a lot of you have already made a some of these mistakes or had similar issues, so this post isn't meant to insult anyone's intelligence. They are, however, some things I wish I would have researched a bit more or had considered before making the jump to all-grain. Anyway...

I've recently swapped to All-Grain (specifically BIAB), and have a couple batches going right now. I've been brewing for about 5 years and finally decided I should try and make my own recipes. I typically like Imperial IPAs (Really, imperial anything...7%+ or bust) that are not just hoppy...