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I have been doing some reading up on WLP099 http://www.whitelabs.com/yeast/wlp099-super-high-gravity-ale-yeast and was wondering if anyone has successfully tried to make a High ABV mead with this yeast? To max out this yeasts potential (25%), it would require a whopping 22.5lbs of honey for a...

I am looking to make my first Braggot with one of my favorite beer recipes (an Irish Red Ale). I would appreciate any input on whether this on the right track or not.. Here is the recipe; Steep the following grains for 20 minutes at 155F: 1/2lb Caramel/Crystal Malt 120L 1/2lb Caramunich...

This is my 5th batch of Mango wine. The first 4 have had zero issues and I am getting the hang of what everything should look like during the initial fermentation (first 10 days). Last night when I went to perform the daily degas on my 5th batch at day 9 this is what I found. It is a clear film...

I just received 6 330ml bottles of raw jungle honey (harvested today). As soon as I receive my needed chemicals (DAP, Fermaid K), I intend to make a one gallon BOMM (Bray's One Month Mead). The recipe that I am following calls for 2.5lbs of honey. So doing some basic math that equates to...

I have just now started to pay attention to SG. I put my triple scale hydrometer in a calibrated cylinder and it measured at 1.0 in 84F tap water. The graduation scale in the paperwork says add .003 at 84F. So I measured my latest batch of wort (pre-yeast pitch) at 1.053 (84F). So would that...

I accidentally grabbed a couple of bottles only 1 week into bottle conditioning and put them in the fridge for about 12 hours before I realized my mistake. Is there any concerns if I should pull them out and put them back in the closet for the rest of the 3 week period? Should I let them go...

As I am living overseas, I am curious what kind of holiday preparations my fellow US brewers are brewing in preparation for their holidays. For me, I am already in full tilt brewing mode. My goal is to have 8 different beers available for my five guests arriving mid-December to last us until...

I am doing home brew in Subic. I primarily have been making Stout, Red and Amber Ales (8 batches so far). I am using a standalone freezer (with external Thermostat) for my fermenting, as local temps are always 75 degrees +. Doing a couple batches per week without issue. In the future I am gonna...