I told you I was blind.
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I recently opened a 15 year old bottle of mead, and it was beyond fantastic.
That said, in general I never open a bottle of mead until it is 5 years old.
10 years is even better.
1. Do nothing
I've mentioned this before....a great way to use figs is to wait til fermentation is done. Then caramelize the fogs in a super red hot wok and deglaze with some of the beer. Put all of that in a secondary fermenter and rack the beer onto it. Let it go a couple weeks.
A friend of mine suggested there might be too much crystal malt in the recipe.
The recipe:That is an awful lot for belgian style golden ale. I understand you don't necessarily want to subscribe to the bjcp styling, but that's going to finish fairly sweet. I'd knock that combination to a pound combined at most.
2 lb. crystal malt, 10° Lovibond
2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
Glad it's all working out. I'm guessing you don't watch much TV these days.Never really have. It's amazing how much time you can waste sitting in front of one of those things.
What, no Rune-ation IPA? :-D
So, I'm trying to understand how you had the money for 100 gallons of beer/cider/mead supplies and fermenters and nothing to bulk package them in? Only two kegs? Really? You must LOVE to bottle!Accumulation over the years... I don't love to bottle, but the cost of kegging is high compared to a nearly free supply of bottles from friends, family, recycling center, etc. The vast majority of this 100 gallons was long age type stuff... sours, meads, ciders.
What do you have like 20 carboys? Or large high volume conicals? Maybe this has already been addressed, but I'm just trying understand your process.I have a lot. I think around 10 glass carboys, 2 or 3 of which are 6 gallon, which is the largest volume fermenter I have. Lots of buckets..
I can't imagine the scenario where 100+ gallons of fermented adult beverages is a problem!It takes up a lot of space. Not a problem, just have to find creative solutions.