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I've always brewed my meads dry. Too sweet and they end up cloying. I'd skip the Irish moss, but that's just me, it's a hold over from beer brewing where it is a fine and wonderful thing but honey and maple syrup don't really need it and the results are subpar. If I need to clarify I just use...

thats what i heard bbrim, giggles, thats the way it sounded to me at first too, but i heard that stone won serveral contests with a chipotle stout, so i gave one a shot, and it turned out very nice,

the beer is shaping up nicely, a bit more coffee in it than i would have liked, i may add some heavy chocolate to balance, the pepper is coming through nicely at 1 large pepper per gallon next time i run this i think i'm going to try for 2 or maybe 3 per gallon, though i hear capsicum doesn't...

glorybee.com is where i get my bulk honey, they are the best, make sure you buy raw honey, treated honey leaves something to be desired funny, i just was about to go on a tiraid about degassing but i see tusch beat me to it

hmmmmmmm mole stout, could be doable, i feel compelled to get my hands on some avo honey now

i will keep you posted for sure

nice, sounds like a fun brew

looking forward to how this comes out

if you had to switch from tap to anything i'd go with spring water, i've always gone with the rule of thumb being that the better the water the better the brew, if you have an artisan well, i'd go with that, short of that, spring water form the dispenser out front of the super market is a good...

you could try a wild yeast, most anything containing sugar will ferment if given a little water but you spin the yeast wheel of fortune, whick is a lot like the "bust a deal, face the wheel" wheel form beyond thunderdome will it be a fast brew or a slow brew, is it goignto finish light and...

churn away my friend, i won't say that you can't over aerate, but under aerating will hurt you just as much as far as temp goes i wouldn't raise it above 70, more than that is risky buisness

thats a good point mac, i may have to rethink my stubbornness

wouldn't mind a bit of both heat and flavor, you know what i mean, i'm not looking for a scorcher though just enough heat to be let you know that its there

what a brew

i'd go with lactose, as yooperbrew said, the yeast wont touch it

really depends on what you are looking for and what you are working with, if you let it sit on the lees it will impart a butteryness that can be very pleasant, i normally let my meads sit in the primary for about a month before i rack off btw: tusch how is that capsicumel turning out, i've...

with all respect to Ceedubya but i think he is giving you advice in the wrong direction, i don't think heat is the problem, you need to rememebr that heat stresses the yeast out and makes it kick out fusal oils which can kill your mead, what this sounds to make like is a lack of proper aeration...

scinerd3000 recommended it to me

picked up a kit that claimed it was the closet i'd get to Guinness, though without the nitrogen to flatten it out i'm really not sure how strong that claim can be, so i decided to go a different rout, and make it a chipotle stout i heard that if i was going to add the peppers it was best to add...

the taps can be a bit tricky sometimes, you have to make sure you lock them down really tightly, otherwise you get some drip Price Payed: $56.00 Recommended? Yes