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I'll have to see if we can get that down here near Philly. Do you get any color contribution from grinding? I didn't get any color from the whole beans which is nice. I entered my coffee mead in a competition and scored a 33. The major knock was that the coffee came across as stale. I think...

Did you use more coffee grinds for the cold brew? Or same amount you would with hot brewing? The beans were in the keg for about a week. I just tasted it every day until it was a little more than I wanted, expecting some to fade. But it faded too much. It was my first mead and the coffee was...

So are you brewing the coffee first, then adding it? I tried to "dry hop" a mead with 8oz of whole beans. It tasted great at first, but the coffee is fading quickly.

Meads tend to finish below a gravity of 1.000 unless the yeast craps out from being above its alcohol tolerance. So yes, most commercial meaderies back sweeten. For example, Moonlight Meadery tends to back sweeten quite a bit and makes pretty sweet meads. On the other hand, I saw a guy named...

Did you check the pH? I've had issues due to low pH. Using some potassium bicarbonate to raise the pH did the trick for me. Edit: Sorry, I was replying to cosmo's fermentation issues

BeerSmith is well worth the $25 or whatever and can scale it to any size for you :) Glad to hear it went well! I'm brewing a Victory DirtWolf clone tomorrow. Only live about 30 mins from Victory but it's for my buddy's wedding and he requested it despite my arguing.. :)

Dry hop for 7 days. Also, get yourself some iodine to test the mash for conversion. You may get conversion in less than 60 mins at that temp.

I'd go with 67-68F for this beer

Weezy, thanks for the reference. I have that issue of BYO but apparently I missed that article. Since I don't have a thermometer on my brew kettle, I'm not sure how long it remains above 175. So it seems feasible that it could be the cause of the undesired bitterness. I have some ideas now. My...

I just got a new 10 gallon system 2 months ago & I've been getting this bitterness that I just don't like. I changed too many techniques at once when I transitioned to the new system so it's been hard to figure out what is wrong. I think it's because of my whirlpooling technique. After...

How does the yeast profile compare to the DuPont yeast? I've used that one for several saisons without experiencing the stalling that many people complain about until the most recent batch. Considering trying something new.

So it's that time of year where I need to start planning my pumpkin beer and I came up with the idea to do the spices in an alcohol tincture and adding it to the finished beer rather than in the boil. Has anyone tried this? I'm wondering if it's a good idea or if spices like nutmeg benefit from...

The best thing to do with oak is to pull the oak when it has given you the character you're looking for. It's perfectly fine to use more than enough chips with this method, it will just add the oak character faster. As far as sanitation, boil some water, turn off the heat, then toss the chips &...

That advice is only for the Jersey folks huh?

You've been warned. He is known for taking off to Mexico with your grains. For some reason, he prefers the water there. Don't ask me...

Nevermind, overlooked the local pickup only. Let me know if you're willing to ship.

I'll take it for $50

I'll take a lb if you still have any

Jeff, just out of curiosity, what do you do if it's raining? Do you reschedule the pickup?

So where do we stand? Just waiting on payments from a few more?