Recent content by mattmack

Hi all. I just racked my mead into the secondary and have approx. 5 inches of sediment on the bottom of the primary carboy. I was wondering if I could make a yeast starter using the traditional method. Never made a yeasted starter let alone a mead starter. Thanks in advance!!

Thanks much. I'll just bottle it, drink it and do better the next time!

Thanks for the quick response. I just checked my notes and yes my initial mash temp was 160 deg for 1/2 hour then i dropped it to 150 for 1/2 hour. No I didn't make a starter which I'm kicking myself for. I fermented at 75 deg because I have no place cooler than that in my house. (I live in...

Hi all. I have a question and I'm sure I already have the answer from what I've read on other posts, but here we go... I brewed an all grain Edmund Fitzgerald Porter on 9/21/13. Mashed @ 155 deg for 1 hr. Initial hops I had a boil over thanks to one too many Yoopers Ale. My OG was 1.042 @...

I'm new to the forum and not sure if this is the correct location for this post but was excited for this latest find. My wife is recently gluten free therefor I'm on the lookout for a respectable beer for her to enjoy. I'm at a double disadvantage living in southern utah( alcohol is hard to...