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So I plan on racking my mead into secondary in a few weeks and then bulk aging. My question i guess is the same for mead as it is my wines that are currently bulk aging. I want to get all the gas out so when i bottle there is no fizz. Ive heard 6 months to a year in the carboy should do this...

OK so boiled water cooled down and racked into the primary? My OG was a few points high so I know it needs a little more H2O

OK so I brewed an American hefe the other day. It was getting dark and when I poured from my kettle into temporary bucket I thought it was to the 5 gallon line. Well I racked to primary and let sit. The next day fermentation was going very well but the water line seemed far lower than my...

I've heard the strain they use to bottle is a neutral, while their fermentation strain is a house secret

Red Light Red Light is hands down the best beer bar in orlando. Their new location has 20 taps, 2 beer engines and is dirt cheap. I honestly dont understand how they can make money. They sell 750 Belgians for $2 or $3 above retail. DFH 90min is $3 on tap for example. Its a GREAT place...

We get it here pretty regularly for $10 a bottle. Also its served at my local beer bar for $14. Its an amazing beer and one that takes a while to drink. I think its worth every penny considering the level of intoxication you will receive from it along with the "glamor" of drinking such a high...

Not only are the recipes out there for 120 minute complex (involving added syrups to achieve desired O.G) but they will set you back about $100 for a 5g batch. I would go for the 90

Welcome to the forum and welcome to Orlando. Let me say that our only LHBS is Hearts Home Brew and their service SUCKS, but they do have product. Also you should try the bar Red Light Red Light on bennet Rd. Its the best beer bar in town. What are your favorite styles of beer? Maybe we could...

I am making a Fullers ESB clone this week and I want to know if Nottingham dry will be an OK substitute for WYeast 1968 London ESB? Thanks

Thanks, I think a bitter would be a great addition. Am not a big fan of stouts...yet

So I'm going to be supplying 4 kegs to a super bowl party for the second year in a row. Last year was great, I had 4 full kegs blown by then end of the party!. I had 1 Apfelwine 2 Kolsch 3 Pale Ale 4 Belgian Double This year I am a little pressed on time as I havent had the funds...

I've had 4 beer tastings at my place. I require everyone bring a 6 pack of commercial craft brew with a list of EXCLUDED BMC type beers. I print up a numbered sheet and assign each beer a number. After we taste each beer we give it a 1, 2 or 3 rating. End of the night whomever's beer had the...

If you live in Florida look for Saint Somewhere Brewing's Saison Athene. It is out of this world along with their other brew Lectio Divina.

Not sure if this has been posted yet but here it is http://www.nytimes.com/2008/05/24/business/worldbusiness/24beer.html?ref=worldbusiness

Thats good.. After reading a bit more I am afraid I had seriously altered the flavor of this blonde by using Pale Malt. I took a lot of time brewing this baby so I dont want to mess her up.

Yesterday I brewed a tweaked version of the SWMBO Slayer using Belgian Pale malt. My LHBS didnt have Belgian 2-row as the recipe calls for. They just had Pale malt. I am wondering how this will affect the flavor of the brew. The SRM is too high but all other figures fall into the Belgian...

Im drinking green High Life and Guiness

They have a myspace page that shows pics of their operation http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=152457874

Big C's Liquor in Orlando, FL stocks both beers. They said its been selling really well. $7.49 apiece