If you like honey... you'll like mead.
Very much what hard cider is to apple juice.
Very easy to make. And if there is a tiny bit of a procrastinator in you, you'll make good mead. It takes time and patience.
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The Beer Home Brewers Thread
- Thread starter capnsandwich
- Start date
If you like honey... you'll like mead.
Very much what hard cider is to apple juice.
Very easy to make. And if there is a tiny bit of a procrastinator in you, you'll make good mead. It takes time and patience.
The fact that they found yeast in the guys beard isn't all that surprising. I just really don't want to know where he had his face the night before.......
That yeast strain could be interesting, but I'ma let someone else try that first.
I'm about a few days away from bottling my Northern Brewer Saison Noel. I used Farmhouse Reserve yeast and was able to push low 80s and high 70's for the first week and a half of fermentation. I think they suggested up to the 90s for fermentation temps.
Very interested to try it out around Christmas.
I'm hoping to brew a lot of high gravity beers this winter! I really like that additional dimension of high gravity beers changing over the years.
I'm about a few days away from bottling my Northern Brewer Saison Noel. I used Farmhouse Reserve yeast and was able to push low 80s and high 70's for the first week and a half of fermentation. I think they suggested up to the 90s for fermentation temps.
Very interested to try it out around Christmas.I'm hoping to brew a lot of high gravity beers this winter! I really like that additional dimension of high gravity beers changing over the years.
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Also check this site for deals.
Depending on where you live, it's generally best if you have a good local yeast supplier. My local guy is a bit expensive, but it's tough to find anyone else who has fresher yeast and doesn't always transport the best.
Also check this site for deals.
Depending on where you live, it's generally best if you have a good local yeast supplier. My local guy is a bit expensive, but it's tough to find anyone else who has fresher yeast and doesn't always transport the best.
Cool. I never knew about them. My stir plate just died and there's one on there. Thanks!
Yes, though this won't be something to worry about if you stick to dry yeast for your first few brews.
Definitely not a worry if using dry yeasts. Liquid strains tend to be a bit more touchy. I'm going to place my summer brew order. I'll take full advantage of the dry yeast, but the saison will most certainly get Wyeast Belgian Saison or possibly Farmhouse Reserve.
A friend of mine sent me the link to Homebrew Finds. They seem to always have a decent deal or two. I missed the boat on a Northern Brewer and a Midwest Supplies deal.
A friend of mine sent me the link to Homebrew Finds. They seem to always have a decent deal or two. I missed the boat on a Northern Brewer and a Midwest Supplies deal.
I've not brewed properly for about a year and a half now. Everything got shoved on the shelves at random when we moved house and there hasn't been much time to sort it out (new roof, deck, wiring, paint, yadda, yadda, yadda). This weekend I'm planning to finish sorting through the pile and cleaning everything ready for getting started again.
I've been fortunate that my wife allows me to continue to brew, race, and be in a band. I think I've brewed 4 batches this winter so far and would like to do 3-4 more as I bring myself to capacity.
D
I brewed a batch this past Sunday. I've been brewing big beers, dark beers, spiced beers, so I wanted to go for something golden in color that you could actually see through. Also, something that would test myself by being light enough in flavor so as not to hide imperfections like a heavy dark beer would do. so, here's my recipe:
All grain, 10 gallon batch.
20 # Pilsen Malt
2 # Munich Malt
2 # Cara Pils Malt
2 oz Hallertau - first wort hopped (as I was sparging)
1 oz Hallertau - 30 minutes
1 oz Hallertau - 5 minutes
2 Whirlfloc tabs at 10 minutes.
Wyeast 3522 Belgian Ardennes yeast. I made a 32oz starter the night before.
Original Gravity 1.060, 15 brix
The whirlfloc had already caused the beer in my hygrometer to clear nicely.
Nice, active fermentation at about 8 hours.
I'll transfer from the 6 gal. plastic bucket primary fermenters to glass carboy secondarys on Saturday.
Next up: I'm brewing an Oktoberfest Martzen in march and aging it until September for Oktoberfest.
Stay tuned for updates...
All grain, 10 gallon batch.
20 # Pilsen Malt
2 # Munich Malt
2 # Cara Pils Malt
2 oz Hallertau - first wort hopped (as I was sparging)
1 oz Hallertau - 30 minutes
1 oz Hallertau - 5 minutes
2 Whirlfloc tabs at 10 minutes.
Wyeast 3522 Belgian Ardennes yeast. I made a 32oz starter the night before.
Original Gravity 1.060, 15 brix
The whirlfloc had already caused the beer in my hygrometer to clear nicely.
Nice, active fermentation at about 8 hours.
I'll transfer from the 6 gal. plastic bucket primary fermenters to glass carboy secondarys on Saturday.
Next up: I'm brewing an Oktoberfest Martzen in march and aging it until September for Oktoberfest.
Stay tuned for updates...
Some of you guys are talking about aging the beer. Does it have a shelf life? Can you over-age to the point of spoilage? Is there a general rule of thumb, etc?
Depends on the ABV and hops. Lighter beers have a shorter shelf life, but they're generally ready to drink soon. Heavy beers tend to be very rough initially and could need 6 months to a year before they're mellow enough. Beers like barley wines and old ales can have a shelf life of many years.
Personally, I like making really heavy beers because the flavor profile can change and do interesting things as time goes on.
