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I have been experimenting and find the ultra fine bakers sugar is fantastic for a great carbonation and head on the beer. BUT make sure you chill before opening because a warm one will flow endlessly when opened. :mug:

I tell you, the trouble with this stuff is that there are too damn many variables to get a really good answer unless you are super disciplined and precise...! I Have to agree with that. I just try to have fun and not get too tied up in the science.

You can buy dishwasher's? I just married mine. :D

Not sure what to call it either but it sounds like it might be mighty tasty. We do alot of mead experiments in this house and you have sparked my interest

Yes it did seem like alot to me. As I said I changed alot of things including alot of grains in the bag for steeping. I should have let it set for another 7 days as usual but it is an experiment and it tastes great already so.................

Have tried some at 1-3 weeks in Primary and then 1-3 weeks in secondary. Just been experimenting alot with ferment times and racking times with mead and beer as of late. Thanks for the input

hmm.......maybe too soon. I did transfer at 8 days this time instead of 14. Trying new things. Will give this some thought too.

Thanks for the reply, yes I could say all those things probably do apply as I changed everything I had used in the past. Used SO4 yeast and it was very very active.

I brewed my first batch of beer with all DME and when I transferred this weekend it seemed like an excessive amount of trub/sediment etc on bottom of bucket. Maybe two or three inches. I have always used LME and some DME before so was wondering if this is normal. Beer tasted really good and it...

I have been making mead and beer since this spring. We thought it would be a great Idea for our Renaissance wedding theme and now we are hooked. We have the a few gallons going at all times now. At Present: pumpkin pie mead straight mead highlander grog coffee mead tea mead...