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Hi All, I am trying to plan out a 1 gallon batch of sweet mead. I want to see if my understanding is correct. I used thr calculator from gotmead to do this: I have 3.5# of hone for a 1 gallon batch. This should give my an SG of 1.126. The calcualtor states the potential abv at 16.23%...

Hi All, Back in March I tried to make my first mead. I used 12# of honey for a 5 gallon batch. It came out very dry and almost watery. I wasn't very happy with it. Thee are some off tastes to it as well. But I won't give up... A friend at work keeps bees and just gave me a free gallon...

So I grew way too many Jalapeno peppers (someone will no doubt say you can never have too many). I ended up making jalapeno jelly. It is very good. I like it, but I am not going to put it on some bread with peanut butter and have a sandwich. Anyone have any recommendations as to what I can...

Hi I have a Flanders red going for jus over a month now. It looks to have a pellicle on top. I wanted to rack it off the roselare yeast cake. This shouldn't cause any problems should it? I want to rack it so i can put another red on top of the cake. Thanks!

I want to brew a Flanders style red. From what I have read is to use an ale yeast and a roselare blend. My question is do i pitch the yeast and complete fermentation and then pitch the roselare, or do i pitch both at the same time? Thanks, Brian

Hi Everoyne, I finally have a temperature controlled fermentation chamber. I plan to brew a Traditional Bock this weekend. I'm using Wyeast 2206. I know this needs to ferment at about 50F. Is that the lagering? Or do I lager once fermentation is finished (multiple consistant...

Hi All, I bought a mead kit from morebeer. They had a sale going on and it was a good deal for 12lbs of honey. I have read through Compleat Meadmaker, and I had planned out how I was going to make the mead. However reading the instructions from morebeer, they add potassium carbonate to...

Anyone ever smoke any grains? I want to try and smoke my grains and make a smoked port (I wish I could make one as nice as the Alaska smoked porter). If you've tried it what temperature did you smoke at and for how long? I assume a low temperature? Also, what wood did you use and...

Hi, I attempted to move up from 5 gallons to 10 gallons (Belgian Wit). I forgot to think about my mash tun size before embarking on this. I did a double infusion mash, with a proteinb rest at 120F for 15 minutes, then up to 154F for 45 minutes. After adding enough water to get my temp up...

I'm going to brew Jamil's Wit from Brewing Classic Styles. I'm doubling his recipe, reulsting in 11 gallons of wort instead of his 5.5 gallons. For his 5.5 gallon recipe he uses 1 lb of flaked oats. I assume I should use 2 lbs since I am doubling the recipe. 2lbs of flaked oaks is scaring...

Ok, I have been brewing for a few years now but never made a yeast starter. I just smack a wyeast pack and pitch it. I want to improve my fermentation process and pitch the proper amount of yeast, but I have a question. If Mr.Malty or any other yeast calculator tells me I need a 3.4 liter...

Hi All, A friend of mine cut open a keg for me so I can use it as a keggle. I am wondering what the best way to clean up the sharp edges are. Should I just get a file and do it by hand? I have a harbor freight oscilating multi tool. Should I just get a new attachment blade for that, and if...

I have been wanting to try and make a sour beer for a few months now. It is something that I have been reading about a lot. I have been brewing for only a little over 2 years. But I have been brewing a lot during the 2 years. While I would like to try to make a sour ale, something inside...

So my wife got me a Masterbuilt electric smoker (30") for Christmas. I cant make up my mind what to smoke first. Brisket is my favorite smoked meat. But should I do something else for my first smoke? Also, is there a good source for wood chips online? Thanks!

So a friend of mine makes a great RIS. He told me that he adds his specialty grains in the last 20 minutes of the mash, to avoid astringency. i never heard of this before. Does anyone else do this? cheers Brian Sent from my iPhone using Home Brew

Hi All, First batch of cider for me. I pitched my yeast 10 days ago. I was wondering when I should think about racking it to a secondary? I was going to rack it after a total of 14 days, which is what I do with most of my beers. Does that seem about right? Should I take some gravity...

Hi I have yet to brew a wheat beer (4 so far) without the yeast producing sulfur. Im not sure what im doing to piss the yeast off. This has happened with the wyeat 3068 and the wyeast american wheat (1010?). Ive pitched at 70f. With ferment temp on one brew 62f and 68 for the others. I...

Hi Im heading to Houston (Spring TX) to visit relatives. Ill also be going to Galveston. I was hoping to find a place where i can get a local pint. Any suggestions? Thanks! Sent from my iPhone using Home Brew

Hi All, I've been doing BIAB for almost a year now, but I'm making the leap to all grain with a regular mash. I plan to batch sparge. I have a 10 gallon cooler turned mash tun. I plan on brewing a Weizenbock with an OG of 1.081. The grain bill comes to 18.25 lbs for a regular 5 gallon...

So I'm thinking about growing hops, and have learned how high they grow. Do i really need i tall trellis or could i get away with something closer to 6 feet and just get less production and growth? Sent from my iPhone using Home Brew