Voss Kveik. Took it to 105F, no problem.

I started with a small fridge, however, it would only cool down to around 40 F. That wasn't cold enough for me, so I bought a small chest freezer and built a 3 tap keezer. I cool my kegs to 33 F, and consistently get sub 40F beer from ny taps. I like COLD beer!

Funny how wives are in charge of the home brewery. I always thought I was. Why do you need that she asks. To make your stout taste good honey" OK, go ahead and buy it." Why do you have to have two of those? In case I break the other one so I can still make your favorite beer sweetheart. "OK...

Try Amoretti for flavoring additions to you beer. My favorite yeast for citrus is Omega Yeast Hornidal Kveik with citra in the boil, and cascade at the finish. Ferment at 98º F.

I use the grains whole ( not ground to flour). Adds a nice texture to wheat bread and my sourdough.

Since I have Intertap faucets, I use a balllock attachment on each faucet and a submersible pump in a bucket of PBW. I first rinse with clear water, then PBW, then Star-San. The beer line is attached to the pump, the solution flows to the tap, and into the bucket. It's perpetual, I let it run...

If you have a good understanding (or even if you don't, there are plenty of grain descriptions out there) of what specialty grains contribute as far as flavor, and you know about how much base malt grain or DME/LME it would take, be creative. I am constantly brewing stuff with "leftovers" , one...

Or if you keg, I use an inline carb setup and have cider on tap 24/7/365.

According to BJCP, there is no "qualified" amount of malt needed. The overall impression must be a "harmonious blend of mead and beer." The rumor that it had to be 50% of one or another is an old wives tale.

Hey Pops The recipe has changed slightly, you can see it at The Mead House Cognac MUST come from the Cognac region in Southwest France, and can ONLY be distilled with white grape juice. Cognac is a much more refined brandy, whereas regular brandy's can be made from any kind of fruit juice...

Usually the length of boil is dependent on the hop additions you incorporate. LME/DME doesn't need to be boiled any longer than it takes to dissolve...usually.

I love a good port. So, I decided to attempt a port mead using the following recipe I adapted from a wine based port; RECIPE: 2 cans Alexanders Merlot 1 can Alexanders Red Zinfandel 15 pounds Wildflower Honey 8oz dried Montmorency Cherries 1 1/2 pounds very ripe bananas 2 pounds frozen mixed...

Sounds like you're making a braggot of sorts, honey & malt. Dark roasts have a bitterness to them you may not want, lighter roasts give a more pleasant coffee flavor. Three methods are, 1) Toss a few ounces in secondary, 2) blend with cold brewed coffee, 3) staggered additions during...

Don't grind the coffee beans, use whole beans and use a light roast or medium roast. Stay away from dark roasts, it will collide with the roastiness of the grains, and will give off that coffee bitter taste too. Light roasted coffee, the coffee flavor comes out unobstructed. My opinion only!

LOL...not planing on eating them, just using for a little mouthfeel in the braggot!

Now THERE"S a thought. I like Butternut squash, it's probably the only one besides the Acorn squash that has some flavor without the spices. Problem is, they're out of season here, be hard to find one. Gonna look though...

I may just dump 2 cans of pumpkin in just for the mouthfeel, I did it in an ale, and it was very tasty, it did remind you of the creaminess of a pumpkin pie, but that's all that it adds, nothing more. Nosybear, I'm with ya on the pie, not a big fan of pumpkin pie, I eat it to keep the relatives...

HA...my bad...should be good now! I've done pumpkin before, just not in a stout. Pumpkin alone, offers nothing more than a creamy mouthfeel. Pumpkin by itself, with no seasonings, is a VERY bland squash.

Been thinking of doing something for the Thanksgiving season, a pumpkin stout style braggot. One thing I found that stouts benefit from is a long aging time, especially when using honey. Here is my recipe, comments are welcome. Thanks. EDIT: I changed the ingredients to include 5 lbs LME, 6 lbs...

In process...haven't decided on the apricot extract yet. Plenty of time to think about it. https://www.brewersfriend.com/homebrew/recipe/view/521009/beach-braggot