cgraunke
BoM March '14
Also a fan of the mead.
If you ever take that leap, start a thread, keep us posted. I'd love to follow!
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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
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- Thread starter mdwest
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If you ever take that leap, start a thread, keep us posted. I'd love to follow!
Mead is super easy to make but it takes patience.
I think you can make some very nice mead from inexpensive honey (Costco brand) and when you get good at it you can then spend the big money on the varietals.
I like my mead with a lot of fruit so I use Clover honey and try to find really good fruit.
I think you can make some very nice mead from inexpensive honey (Costco brand) and when you get good at it you can then spend the big money on the varietals.
I like my mead with a lot of fruit so I use Clover honey and try to find really good fruit.
Your best bet is to make a tincture with fresh rosemary and vodka. Dose your mead until it tastes the way you want. Trying to guess how much fresh rosemary to use in your secondary would be hard.
Yeah, I've done that with several botannicals before. I've infused vodka with rosemary and dill (best eff'ing martinis EVER), and with habenero peppers, and coffee.
Never thought about using that as a way to deliver the flavors to the mead, though - that's a great suggestion. Thanks!
got everything bottled last night.. now we wait about 2 weeks for carbonation to take place.... then we're drinking beer!
everything looked ok when I bottled.. it was nice and clear (not cloudy, no sediment, etc..).. smell was nice.. etc.. it did foam quite a bit more than the brown ale I made last time did.. but I am assuming thats just the way red works.. and its not a problem with the brew..
everything looked ok when I bottled.. it was nice and clear (not cloudy, no sediment, etc..).. smell was nice.. etc.. it did foam quite a bit more than the brown ale I made last time did.. but I am assuming thats just the way red works.. and its not a problem with the brew..
I do all grain half barrel batches, invest in beersmith. makes a journal obsolete. keeps track of EVERYTHING. all you do is put in some numbers. I can make my pale ale taste the same consistently best $20 dollars ever spent.
Was it good? do you taste your brews at every step? I find tasting at each step from wort to bottle (keg in my case) really helps me get my recipes to where I like them flavor wise.
I've been saying the same thing for MONTHS. What are you thinking of doing?
Thats my problem...I have about 15 recipes I cycle through but I feel it's time to add a new one to the list. So I think a nice pale ale is going to be devised and tested. My only problem w/ that it's going to have to be an American Pale Ale since my wife hates IPA's as she's not into all the hops.