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Irish dry stouts, English bitters & milds. Plenty of other styles too. All can be super flavorful and satisfying at 3.5-4% ABV. No need to brew the 'standard' craft beer styles at 5%+

I enjoy Dechuttes' Fresh Squeezed in the citrus category.

I followed Bray's Fidnemed recipe swapping a sleepy time tea from the grocery for the Fidnemed itself. Then a mint tea version. Finally, a trad with no tea at all. All using Bray's base recipe. They all had that same weird umami aftertaste. Edit: Actually, at some point I switched to K1V...

I'll just add that the meads which taught me what excessive nutrients taste like were over pitched short BOMMs with Go-Ferm at hydration and Fermaid-O for the staggered additions. Since shifting to TANG, which is essentially TOSNA 3.0 with close attention to pitch rate and associated Go-Ferm, my...

A week isn't enough to know whether it'll get better. Do not dump it. Give it another few weeks or more. You may be surprised. I bottle condition, but I've learned to not open a first bottle until 3wks. 2wks can be ok, but it's better at 3.

Same beer? https://www.homebrewtalk.com/threads/altbier-at-slightly-higher-ferm-temps.732293/#post-10369370

If you go for extract, try to get dry extract. It has a much better shelf life and stale LME makes for stale beer. The mash enzymes work best within a fairly narrow range. 5.4-5.6 roughly. Depending on your grist (grain mix) and starting water's alkalinity, you treat the water with salts and/or...

Yes, they taste like dead yeast. Gross meatiness. No, it will not age out. Yeast stop utilizing nutrients at roughly 9% ABV. They won't pull the nutrients into their cells. Best to add it at the beginning of fermentation or according to an established staggered schedule such as TANG or as...

There is no "alcoholic's gene", but there are genes which specifically key into how a person metabolises ethanol. These are among the many genes which together may predispose a person for addiction.

I don't stabilize or backsweeten. I prefer dry wine and my ~13% meads and melomels finish naturally with sufficient flavor and body.

There is no magic water. Extract or all-grain? For extract, just about any water will work. Relatively low-mineral water is ideal. For all-grain, you'll want water that you can predictably reach 1) proper mash pH and 2) overall levels for good yeast health, flocculation, and appropriate for...

At pitching, you want to give your yeast all the oxygen they need. At all other times, you want to keep your wort/beer as oxygen-free as possible. Commercial dry yeast does not need any oxygen at all. For a normal beer, up to 1.050 or 1.060, sprinkling a properly sized pitch of dry yeast on top...

No need to believe or not believe. Some very quick reading (from the likes of Mayo Clinic, NIH, etc, not AA) will give you all the solid knowledge you need. It's not just some theoretical, generic "genetics". They've identified the handful of specific genes responsible. Those genes account for...

A little exercise that put that notion to the test.

Just let it sit in an out of the way, cool, dark spot until 2025. Then taste it and see what you think. Don't attempt to stabilize now, you want the remaining yeast to clean up after a tough fermentation. Mead takes time to mellow and come into its own. That's the case with a standard 12-13%...

Sometimes, "authentic" actually kind of means "what we imagine it might have been". There are sources where you can find actual ancient mead recipes. An episode of The Mead House podcast [featuring Susan Verberg] comes to mind. T-58. The flavors beer yeasts can produce in wort might not be...

Yikes, more like a two year supply. Just used the last of it.

1477.5 + 4.5 Special Bitter 1482

I've found myself to be a big fan of Breckenridge Brewery. Most recently their shandy hits the mark. Refreshingly bright and citrusy without the candy-like sweet of another shandy I can't spell.

Doug has shared with us his mash efficiency prediction spreadsheet. Very accurate. Link within... https://www.homebrewtalk.com/threads/hi-again.729794/post-10313666