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This will be my first mead. My Planned recipe: 2 gallons water 6 lbs. honey Hibiscus Flower 2 lbs. frozen mixed berry: Blue Berry, Black Berry, Raspberry Lalvin 71B Yeast , rehydrated with GoFerm Planned nutrient schedule 1/8 tsp heaping DAP at 24, 48, 72 hours 1/2 tsp Fermaid K at 1/3 break...

Many of the Priming sugar calculators ask for the fermentation temperature to figure the required amount of sugar for desired CO2 volume levels. This is pretty straight forward for my ales since I do a constant fermentation temperature, but for lagers I wondered what temperature I should enter...

Years ago I found a spreadsheet with brewing ingredients data, from hops, yeast and grains,... I can not for the life of me find the source where I downloaded the spreadsheet originally. I am looking for an updated version. I really like this spreadsheet as it has more ingredients and...

I will be using a Mash & Boil electric system for the first time. I would like to know what I can use to diffuse the Sparge water and Vorlauf wort water, when adding those waters back on top of the grain bed as I do not want to make channels in the grain bed. No pump so I will be doing this...

I want to add some key limes to a Kölsch. I am thinking of using 4 key limes, both zest and juice in a 5 gallon batch. What are some preferred ways to clean these and other fruits? When should I make these additions? Wort boil, Primary, Pre bottling... thank you, Dean

I plan on digging, tilling and planting 4 rhizomes in a 9' by 9' area, with a center pole with one crossbar, 2 rhizomes each side(one type) for 4 total. Then I plan on topping with mulch. X X -0- X X Do I need to control the weeds in the whole 9' by 9' planting area? How do you control the...

I plan on the following process for lagers: Ferment in 40's/50's Diacetyl 5-7 days, in 60's Basic question is do I lager first or carbonate first? Which bottle lagering process option should I follow? option 1) Prime, bottle, allow to carbonate(60's) for 2-3 weeks Lager(30's) for 4 weeks...

As I read this cider forum, many people state that some ciders benefit from additional tannin and acid. I was wondering if I could use key lime zest and juice to accomplish both tannin and acid? I always have key limes on hand and I really like their flavor. If yes, how much per gallon? I...

I have done a couple of 5 gallon cider batches using juice, sugar and Lalvin EC-1118 Champagne Yeast, but with mixed results. What I got was quite dry and low apple flavor. I would like to get more apple flavor and a little sweeter, not really looking for high alcohol content. I picked up a...

I am currently doing a Austrian Märzen and I would like to know when to add gelatin to my lager to clarify. Do I add gelatin when transferring from primary to secondary for lagering? What temp should it be when adding gelatin? This beer's process is: 2.5 weeks fermentation at 50 (extended...

I need to buy a new beer bottle capper and I am looking for recommendations. I would like to keep it under $50. Thank you, Dean

The price of Viking malts is 30% less than Weyermann at a place I plan on buying bags of malt. I was wondering how comparable of results will I get using Viking malts instead of Weyermann? Minor differences for me is not going to be a problem. I plan on buying the following malts: Pilsner...

I am looking at doing a Berliner Weisse with the following process: Heat to Mash temps BIAB - Mash - 60 minutes, 90 minutes drier Boil 15 minutes, NO Hops Cool to 98 Leave in boil pot pre-acidify wort to 4.5, phosphoric acid 1 mL at a time then test pH Transfer to primary - no aeration Pitch L...

I am doing 12 lb grains in 7 gallons of water in a 12 gallon pot. I was thinking of using 2 - 5 gallon paint strainer bags, with half the grain in each. Is 2 bags going to cause any problems? How do I attach them and then still get on the lid for the 60/90 minute mash? Thank you, Dean

I plan on buying some bags of barley & wheat at Morebeer, while in California for the Christmas holidays and returning to the midwest with the grains in the back of a pickup. Is the freezing of the barley & wheat going to be an issue? thank you, Dean

I am making a Helles with Wyeast 2124 Bohemian Lager, and I was planning leaving it fermenting for three weeks at 50-55 while on vacation, then raise it to 60 for a diacetyl rest, then continue lagering as normal. Is the three weeks in the primary going to be an issue? thanks, Dean

After some research, there appears to be many ways to create a Berliner Weiße. I am looking for critiques of the recipe and process that I have thought about using. Any hints would be great. 5 gallon batch Ingredients: 3.5 lbs German Pilsner Malt(Weyermen) 3.5 lbs German Wheat...

I have a recipe that calls for 2 ounces of Hallertau at 2.9%, but I am going to purchase Hallertau at 4.1%. Do I adjust by doing the math: 2 ounces X 2.9% / 4.1% = approx 1 1/2 ounces? Is this the general rule? thank you, Dean

I found some 4 year old yeast in the back of my refrigerator that I had been saving and I was wondering, if I do a yeast starter and by chance it gets going, would it be safe to use? If it is safe any recommendations on starting or increasing would be appreciated. Thank you, Dean

I normally do extracts and would like to try brewing in a bag and I have been offered some free grains(2 years old, tightly covered) 2 Row Pale and a German Pilsner. Any recipe recommendations? Notes: I would like to make 5 gallons I have not done a lager yet, but maybe could do a california...