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Ive heard good things about redmond home brewing supply (on hemlock) this will closer than coming into bend I would call them for price check and availability or if you must come into bend I know platypus was running a special on bulk grain recently... again call first

Popped the first bottle... Very happy with the way this turned out... Gonna drink 2-5 to evaluate the Alc%, very scientific method ;) I would make this again next time ill take measurements.

I know it is a rookie question, this is only my 2nd successful AG. I pulled the recipe from here for a redhook esb 15.00 lb Pale Malt (2 Row) US (2.0 SRM) 5.00 lb Toasted Malt (27.0 SRM) (2-row toasted at 350 degrees for 12-15 minutes) 2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) 1.00 lb...

I did an all grain on sat 12/29, my first one minus the one where the carboy broke... so sad: 5lbs esb pale 2.5 biscuit malt 1.0 crystal 60 0.5 cara pils Soaked at 160/deg f 30 mins Ghetto sparge to 5.5gal Boiled 60mins with hops Ended with 5gals in carboy going for an IRA...

Its on my list but not the wifes... A new pot is first.... then maybe then a chiller.... gotta get approval first

it was about 3.5gals hot wort + 1gal cold then into bath.... guess it wasnt cool enough

8 lbs esb pale malt 5 lbs biscuit malt 2 lbs crystal 60L 1 lbs cara pils 2 oz galena hops 2 oz nugget hops Brewed to perfection.... Chilled with impatience..... 1 broken carboy..... So sad

what is the differnce between the the arrowhead plasitc 5gal bottles and the plastic carboys you buy from the HB shop...? I was looking on the arrowhead bottle and cant find what type of plastic they are made out of, can they be used...?

I also used a unfiltered Apple juice for one of my batches, it stayed cloudy never cleared till I cold crashed. Now it is clearing but I have about a 3 inches of loamy sediment, hoping it settles enough for easier racking, time will tell

I had a similar experience, I made 2 1gal batches. Both had the sulfer smell one batch im drinking now the other was strait nasty and ended up in the drain. I will admit that I used different yeast and sugars for both.

You can if you have access flush your head space with nitrogen and reclose, this would then solve the problem of any o2/oxidation

01/28/11 SG 1.00 @ 60degf So looks as though the fermentation has finished up, mead has started to clear. taste good nice and dry with some mild sweet honey undertones, going to rack to secondary and let sit til June then bottle for one month till wedding. next time I plan a no boil with...

very creative, looks awesome...!

Update 1/17/11 Temp 60/f Sg 1.004 nice aroma slight alcohol in smell in the nose, taste is crisp and dry with just a hint of honey after taste, has a way to go for clearing but I think its still fermenting some.

I know the original edworts calls for using filtered juice, I too used unfiltered and juice. next week is my 4 week mark think I may rack it off the leas just to be safe.

Thanks for all the replies, good food for thought. I currently have 5 gal that is down to 1.020 and is still sweet and 1 gal at 1.000 that is completely dry no sweetness at all. The only differences were the brand of honeys used, the plan is to just keep them in the back and let them age...

I was at wholefoods and saw that they carry an mead in there wine section, so I picked up a bottle. Rabbitfoot meadery dry mead 13% abv I have never had mead before, my first impression is that this is very sweet, almost dessert wine. And they have a sweet mead, cant even imagine how...

Food Inc is an interesting Documentary, there is a whole section on Monsanto and there not so nice treatment of farmers

Ah man, checked on the 5gal batch today and found this along the side... What to do...? Do you think this is localized to just the top, could i transfer bottom 4gal and dump the rest. http://i1203.photobucket.com/albums/bb393/kilbournesgirl/bad2.jpg...

Update: 26 dec 10 SG 1.054 SG was taken at 70/f Added 1/2 tbs of nutrient mixed and transferred to cartboy, airlock bubbling keeping mix at 68-70/F I figure this is at the lower end of the temp scale for this yeast and fermentation will go for a bit and at a slower rate, at least the SG is...