recent beers

Tahquitz · Post by **Tahquitz** » Tue Feb 04, 2003 4:27 am

It's the simple things in life that can get you by...like a little pill bottle filled with cascade hop pellets setting on your computer speaker at your work desk where, when you feel the days pressures stratifiing...just take whiff and ohh..believeyoume ...aroma-therapy deeeluxe!!
Oh ya...you should also have a favuorite cheap whistle laying on the computer monitor reminding you that there are other things in life besides FREAKIN DATA ENTRY!! ...Pop....Whiff...AHHHH All is Bliss....

dakotamouse · Post by **dakotamouse** » Tue Feb 04, 2003 7:06 pm

Bufo, I'd like that recipe too. My sister in law gives me tons of honey and I can't keep up with using it.

bufo · Post by **bufo** » Tue Feb 04, 2003 7:13 pm

No problem let me find it I have a few variations. I will get out the card. And post it in a little while. It really is great mead!

bufo · Post by **bufo** » Tue Feb 04, 2003 7:22 pm

Burns Family sweat mead CIRCA 1746
------1 gallon batch-------
3 1/4# Honey Any pure honey should work well.
7 pints water Good quality water (not distilled)
3 tsp. Malic Acid
1 1/2 tsp. Tartaric Acid
1/4 tsp. Tannin very strong better to put less than more
1 tsp. Yeast Nutrient – I began using this after several stalled batches
1 Campden Tablet (crushed) used top sanitize honey. Very important if you are using natural honey
Danstar Nottingham yeast.

this is the best yeast. you will not be dissapointed.

dakotamouse · Post by **dakotamouse** » Tue Feb 04, 2003 8:09 pm

Thanks much, I'm going to have to give this a try. I haven't brewed up anything in a lonnnnnng time. Although I do make some tasty schnapps.

amar · Post by **amar** » Thu Feb 06, 2003 9:31 am

For me it's Newcastles Brown Ale.

brianormond · Post by **brianormond** » Thu Feb 06, 2003 2:21 pm

Lets talk concept brews here-like a Bremen-style beer marketed to folks with loose dentures. The label will have a toothy, buxom, nordic maid delivering two steins
of ...are you ready...drum roll.........
-St. Poli-Grip!
...groannnnn...

kevin m. · Post by **kevin m.** » Thu Feb 06, 2003 2:48 pm

On 2003-02-06 10:31, amar wrote:
For me it's Newcastles Brown Ale.

The now defunct Sunderland based Vaux brewery(R.I.P.),used to brew the very similar 'Double maxim',which I am happy to say is now brewed by 'The Double Maxim company'.It was Vaux,not Youngs or Fullers that were responsible for the honey beer 'Waggle dance'.

Bala · Post by **Bala** » Thu Feb 06, 2003 2:55 pm

I tend to drink Bass, or recently I tried Whitebread Pale Ale, not bad.
Plus I gotta add I like Shiner and Dos Equis XX for a more local flavor.

Paul · Post by **Paul** » Thu Feb 06, 2003 3:30 pm

Bufo, how long does that mead take to ferment out? Also, does it have a dry-wine taste, or is it more on the sweet side?

Thanks!

bufo · Post by **bufo** » Thu Feb 06, 2003 7:43 pm

Sorry for the wait. It takes a couple days. I would test it in three days. It has a very wet sweet taste.

chas · Post by **chas** » Thu Feb 06, 2003 8:51 pm

Bufo's recipe is for sack mead -- the amount of honey provides enough alcohol that it kills the yeast. For a dry mead, use less than 2 pounds pere gallon. Also, if you're going to bottle the stuff, let it ferment at least three months, otherwise you're likely to have grenades.

A variation on the whole mead/cider thing is cyser -- a cross between mead and cider. About a pound of honey per gallon of cider. I think next time I make some I'll add some cloves, cinnamon and ginger.

Bala mentioned Whitbread. In one of the horrific turns of world events, what we get in the US is being made in Cincinnati, not the UK. UK Whitbread is one of the world's classic brews. The stuff from Cincy is fine, but it's not the real thing.

And Shiner rocks. I was in the Dallas 'burbs a couple of months ago, and it wasn't till the third night that we found Shiner on tap. It was worth the wait.

Paul · Post by **Paul** » Fri Feb 07, 2003 4:16 pm

On 2003-02-06 20:43, bufo wrote:
Sorry for the wait. It takes a couple days. I would test it in three days. It has a very wet sweet taste.

Thanks alot, Bufo! I'd like to try to make some.