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It should be fine. I ferment in stainless steel anyways, and off flavors have yet to be a problem. If you really want the chop stick back, rack the mead off into a new carboy and fish it out of the old. It's a good excuse to have another carboy. By secondary, the mead is probably strong enough...

Has anybody heard of or had experience with fermenting fresh coffee cherries? I'm growing a coffee plant at home and my mind started wandering. I'm not sure of the sugar content and my plant probably won't produce fruit for a couple of years so I'm unfamiliar with the taste, but it could be...

I recently acquired some hops from a buddy whom does not know the variety he was growing. Is there an easy way to test the alpha acid level? Or should I just go off of smell and wing it?

An interest has peaked ;)

Turtle- that sounds like the way I may go for this. Makes sense: simple, effective. Thanks!

Specifically, I don't really know what I'm making. More of an experimental IPA. I want to add the honey after fermentation has well and started so as to avoid contamination issues, as I will not be pasteurizing the honey. I'm not adding the honey solely for the sugar, I'm also trying to get a...

Okay, so I just brewed a ~10 gallon batch of IPA yesterday, and it's sitting in the conical with an OG of ~1.060. I'd like to add about 4-5 lbs of raw honey after 7-10 days of fermentation and possibly finish it off with some champagne yeast (haven't decided for sure yet). I'm at a loss as to...

Hi there, I'd be down for a lb of the Sorachi Ace if you end up buying those. If not, then I'd get a lb of the Chinook. I'd be happy with either one, though I live in Oregon so I suppose I'd need them shipped.

I'm new to brewing, so this may or may not be a dumb question. What would make a round cooler more efficient than a rectangular?

Username: Lambeau