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"I waited until it was 80 deg F to add the yeast . . . I thought that was what I was supposed to do?" Yeah 80 F should have been fine. I ushaully like the cooler temp to start but 80s not too high.

If you have a gallon jug and extra honey maybe make a starter and repitch. Works sometimes to restart a stuck ferment. Put some clean water in the jug with 1/2 lb of honey at room temp and a fresh pack of yeast. Pop an air lock on it overnight. If it looks happy the next day use it to top up...

Also, the site I started with was www.stormthecastle.com don't know if its an authority or anything but I didn't get any bad advice from there and the basic recipes all worked. Simpler is always better with mead in my experience. Mix boiled water with honey cool to room temp add yeast and leave...

Mead can be good! Stay calm don't get overwhelmed. Unfortunately I have to agree you better uncork and put those bottles back in the fermenter unless you want more bombs going off, carefully!! With a funnel and towels near by. I've seen shards of glass before, you don't want to get that far...

Also agree with the two, above bb have worked well for me in the past, great way to get into partial mashes. 1 For me sanitizing was key. Starsan is the product I like best for that because its easy to use. 2 Make sure your yeast is good. I boil up about half a qrt of water in a mason jar...

Bottled this weekend. Both brewed down dry, US-05 finished at about 1.007, Wyeast 3711 went down to just below 1.005. Two are more similar than I expected but a I think I see a winner at this point. US-05 with grains of paradise and bitter orange peals tastes like peppery orange juice, leaves a...

Settled on the following recipe: 35% pale 2-row 35% Munich 16% Wheat 13% Flaked Rye 1% Roasted Wheat (for some colour) 1 tsp of gypsum 30 min protein rest 145 deg. 60 min sacs rest 156-154 deg. 13 IBU herkules first wort 9 IBU herkules 10 min 3 IBU herkules steep 5 min Couldn't decide how to...

Thanks for the replys, I like the peppery saison a friend suggested seeds of paradise and herkules hop anyone ever tried these? Never thought of fennel sounds interesting?

I am planning a saison using: 40% pale 2-row 25% munich 20% wheat malt 5% flaked rye 10% demera sugar (Above because that is what I have on hand) Hops ???? Adjuncts??? My brew room is sitting in the high 70's right now, judging by other posts this seems Ok for yeast? Any tips...