Welcome to the forum. I didn’t know there was spring water at West Meadow beach, might check it out. I’m planning a coffee mead, made with coffee blossom honey.Howdy, brewing mead in Smithtown using one or two fruits and herbs. Recent batches include beach plum, wineberry, prickly pear, ginger, reishi.
Anyone else going to West Meadow beach for spring water?
I have read that essentally rinsing the hot rocks, by first dipping them in water greatly reduces the sootiness, but heat is also lost extending the time needed. Last year, I had a little misshape - my fermentor dropped into the street as I was loading it into the car and the bung I had in the lid went missing. Long story short, I poured off the remaining wort into a pot to bring to a boil and left a lot of black crud behind in the bottom of the original bucket. That made a difference in the beer when it was done, for the better.I know nothing about this style or how it’s meant to be made but could it be a flame vs ember problem? the flames causing too much soot on the rocks? Would it be out of bounds to do this with charcoal instead of logs?
I appreciate that, but there's no pressure or hurry. Hoppy2BMerry brought plenty of beer.
Sent a DM.Hey all, not expecting the answer to be "it's good" but I just posted this thread about this 10g rum barrel that has been sitting in my basement for a few years.
If anyone has any interest in the barrel for decoration or whatnot, I'd gladly give it away
I was going through my older Homebrew stuff and I found a 10g Rum barrel that I never used. It has been down there for years, sitting in the box, unopened. I just opened it today and the barrel was just in the box with some paper shipping materials around it, not in a bag or anything. It is...www.homebrewtalk.com