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So I started a 1.5 gallon batch of traditional mead about six weeks ago. OG was 1.122, which is higher than I intended. Yeast is K1V and I used SNA in the beginning. Ambient temperature in my basement brewery has ranged from 61 - 63 degrees. I started it in an open fermenter and I racked to a...

I've always used Carlson yeast nutrient and energizer in the past, but I'm trying Fermaid O instead of the Carlson nutrient in my current batch of mead. I bought a 12 gram packet of Fermaid O from Northern Brewer to try it out (a small sealed plastic envelope). My question is regarding the...

Just finished a bottle of 6-year-old basic mead, and it was fantastic. This will be no surprise to the veterans here, but I wanted to post in order to maybe help encourage those who are newer... The recipe and procedure was simple: 3.75 pounds of grocery-store honey and 1.25 gallons of water...

Sometime in the 1980's, my brother (a scuba diver) found an old crown cap bottle from the Erie Brewing Company, on the bottom of Lake Erie's Presque Isle Bay. Asking around locally, he was told that the bottle probably dated back to the 1920's. At the time that wasn't so old, but now it may be...

I brew beer and I bake bread. Lately I've become interested in medieval bread recipes, many of which call for "ale barm." I think that's what we might call krausen -- apparently they used to skim off some of the scummy foam that appears on top of fermenting ale, which evidently contains enough...

Last month I made a batch with ingredients that I had on hand... it turned out well, but I'm not sure what to call it -- that is, what style of beer would this be? Recipe was: 4 gallons water 5# dry malt extract (amber) 1/4# light roasted barley, crushed 1/4# chocolate malt 2.5 oz Northern...

Two days ago I wrote this in another thread: > I'm drinking a 5-year-old cyser right now at this moment, and it tastes OK, but my notes say it was phenomenal at 2 and 3 years. I would not call it "phenomenal" now -- it's not bad, but apparently past its prime. Today I'm drinking another...

I'm brewing a batch of traditional mead, nothing fancy... 1.5 gallons of water, 4.25 pounds of honey, and one packet of K1V. I started in an open fermenter (a stainless steel pot with lid); added nutrients a few times during the first week (not TOSNA but the same basic idea) and de-gassed a few...