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Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 02-06-2019, 10:23 AM   #1 (permalink)
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Brewing thread

Apologies if we have one already but I figured I'd create a thread for people to post about all stuff brewing (discussion, recipes, what they've got underway or upcoming, questions, etc)

I've got a few batches of different meads that I just tapped into. one experimental pair of traditional (plus nutrient/energizer) to compare EC1118 and Montrachet red yeasts. The EC1118 went to a higher alcohol but is also harsher. The Montrachet red is a nice smoother sweet mead.

I also have a pear cyser that I made before that is amazing (I'll post the recipe at some point.

Finally I'm thinking of making an extremely experimental batch next: braggot bochet with kviek yeast. Who knows what the hell that's going to be like!
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Old 02-06-2019, 10:34 AM   #2 (permalink)
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Cool, I have a passing interest in doing a mead. I have yet to get deep into the process, but I do have a source for the honey.
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Old 02-06-2019, 11:33 AM   #3 (permalink)
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I made 2 gallons of traditional mead over the summer. I used a different honey for each gallon to see the difference that the honey makes. I get 2 very different honeys from my bees so I wanted to see which I prefer in mead.

For both I used 3 lbs of honey, 1 package of red star yeast, and some nutrient. Both came out in the 14-15% range. I currently have both batches split into 2 growlers each. I think I'm going to keep 1 growler how it is and back sweeten the other to further extend my experiment.

I think what I plan on doing next is researching yeast more. Then when I harvest honey next summer I will try a few different fruits in the mead to see what I like. For now I'm thinking of trying a pineapple and maybe a peach batch.
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Old 02-06-2019, 12:24 PM   #4 (permalink)
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Jumping on this thread for sure
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Old 02-06-2019, 01:23 PM   #5 (permalink)
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I dig that this is so far specific to mead. I have two ready to rack. If you can read my chicken scratch, you can have the recipe for each.

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Old 02-08-2019, 08:28 AM   #6 (permalink)
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Just tapped my recent beer. Started going for something like Anchor Steam from California or California Common as some snobs call it. Anyways, I couldn't get the right hops so I improvised. Then I grabbed an Ale yeast instead of a Lager yeast. It came out really good. Even the wife drinks it and she normally is not a beer drinker. I hope I can recreate this.
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Old 02-08-2019, 10:35 AM   #7 (permalink)
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I've been drinking through some of my last of the stash fom last season and am waiting for the warmer weather to come back so the basement has a more consistent brewing friendly temperature.
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Old 02-11-2019, 02:31 PM   #8 (permalink)
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I got too intimidated trying to figure out my braggot bochet and didn't get it going Sunday. Trying to figure out how to reach my desired starting SG when I don't even know what ratio of honey to malt I want is... impossible! I can calculate a couple of possibilities but what if it turns out I'm completely off?

Maybe I should just caramelize the honey, add a small amount of water, add malt until I hit what seems like a good ratio, and then water out to the SG. Whatever doesn't fit the carboy just gets tossed and be damned.

Suggestions?
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Old 02-12-2019, 09:34 AM   #9 (permalink)
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just make an educated guess and go for it. You may come up with something good, or not. Then you adjust and try again.
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Old 02-14-2019, 10:18 AM   #10 (permalink)
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1kg heavily carmelized honey, ~0.6 lbs dark malt extract (dry), slightly over 1 gal of liquid and ~1.115 SG
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