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ranger 
Posted: 19-Sep-2003, 09:45 PM
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ZodiacElder

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Sounds great, AD. Let us know how it turns out.


I have a couple of uncles that still make some homemade brew once a year. They make it in the root cellar of an old house. Something to do with humidity and temperature. I only get to sample it during the holidays now. Just another reason it's my favorite time of the year. biggrin.gif biggrin.gif beer_mug.gif


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Makerofmead
Posted: 25-Oct-2003, 10:05 AM
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My wife and I are both Meade makers, and we have made several different types, using honey or maple and other natural fruits etc. We have been known in Florida to make some pretty potent and good stuff. We even threw a meade party for our Handfasting at a gathering, We normally put on workshops wherever we attend Festivals. If anyone is interested I would be more than happy to share what I know about mead. Just drop me a line...
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MacErca 
Posted: 28-Oct-2003, 06:00 PM
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I have never brewed mead, thats next on the list. Here are two very tasty brews, give them a try.
GOLDEN ALE

Gold hue, medium body & bite, thirst-quenching
6 lbs. light unhopped malt extract
1 lb. domestic two-row pale malt
1/2 lb. Cara-pils malt
1 oz. Cascades hops (bittering)
1/2 oz. Liberty hops (flavoring)
1/2 oz. Liberty hops (finishing)
1 pkg. Burton water salts
1 pkg. Nottingham ale yeast (or Wyeast #1056, #1007 or White Labs California or German ale yeast)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (for priming)
O.G. - 1.047
F.G. - 1.011
Heather Ale
7.25 lbs. Marris otter or other English pale malt
1 lb. Carapils or dextrin-type malt
0.5 lb. crystal malt (20 Lovibond)
0.5 lb. crystal malt (40 Lovibond)
0.125 lb. chocolate malt
3 cups fresh or 1-2 cup dry heather flowers (1/2 added for 60 minutes, 1/2 added at end of boil)
1 oz. of 4.2% alpha -acid Fuggles hops (4.2 AAU) (optional)
0.50 oz. of 4.2 % alpha?acid Fuggles hops (2.1 AAU) (optional)
1 pt. starter of Scottish Ale yeast (Wyeast 1728 or equivalent)
2/3 cup corn sugar for priming


Let me know how you fare.


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barddas 
Posted: 31-Oct-2003, 09:57 AM
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ZodiacWillow

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Now that's what I'm talkin' about! Thanks for posting those! It is almost brewing time at my house and I think I might gice those a shot!. Thanks again


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barddas 
Posted: 31-Oct-2003, 10:00 AM
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QUOTE (Aon_Daonna @ Sep 19 2003, 09:02 PM)
I just started my first batch of Honey mead. Mexican honey and Loganberries... we'll see smile.gif

So, hows that comin Aon? Gosh, I haven't seen you around in forever!
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oldraven 
Posted: 31-Oct-2003, 12:11 PM
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I don't brew, but I do make a mean mulled apple cider on special ocasions. Christmas, Thanksgiving, Saturday. The usual. Most people use spiced rum, and so do I, but the most important part of my cider is the scotch. drool.gif


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AShruleEgan 
Posted: 17-Jan-2004, 09:55 PM
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ZodiacRowan

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This is the recipe for Sacket's Harbor Brewing Oktoberfest Beer.

I've had this at the brewery, not the best I've had but very drinkable. beer_mug.gif

http://www.1812ale.com/recipes/show-recipe.asp?uid=66


Oktoberfest Beer
Sackets Harbor Recipe Corner

Now is the time to start thinking of making an Octoberfest brew. This is a lager so it will require some time for aging (and the rarest of home home brewer charms, patience.) The flavor of this beer is dominated by the malty, nutty richness of the Munich malts. Many people confuse sweet and malty flovors in a beer. An Octoberfest beer should be malty, but not sweet. You should allow it to completly ferment and leave no residual sugars.
Hops are of a German noble variety and used more for a balanced bittering and less for aroma and flavor, which means they're only used early in the boil. It's a strong beer, often 6% alcohol by volume.
I don't believe water treatment is very necessary here. The water from Fontenac Springs or the Cold Creek Spring on rte 12 is perfect. Just be sure that if you use tap water, give it a preboil to remove the chlorine, and do not use de-ionized water.

For 5 Gallons
(All Grain Recipe)
6# Munich malt
6# Pale two row malt
1.5 ounces german hallertauer hop pellets (This is 22 IBU if the hops, add more)

(partial mask recipe)
6# amber malt extract (or an Octoberfest Kit)
1.5 ounces German Hallertauer hop Pellets
2# Munich Malt

You want the original gravity to be 1.056 (12pounds of grain should give you an og of 1.056 if your yield is 50%. I found my yield at home to be more like 35%, so if your yeild is generally low you may want to have some pale malt extract handy to bump up the gravity.)

All Grain:
This is a simple single step infusion recipe. Mash in at 155 degrees F. hold for one hour. run off at 170 degrees F until 6 gallons has run off.

Partial Mash
Place the Munich malt in a grain bag and steep it in your water until the temperature reaches 170 degrees F, then remove the bag, mix in your extract and proceed as follows.

Boil for one hour. (aprox. evaporation loss is one gallon.) Add hop pellets when boil begins and leave them through the boil. Cool wort to 58 degrees F.
Add your favorite lager yeast. Ferment at 58 degrees for 2 weeks. Rack to a secondary and chill to 45 degrees for 2-4 weeks the final gravity should be around 1.012-1.014 bottle with 1/2-2/3 cup dextrose.

When making lager at home the temperature is key. Lager yeast are not so tolerant of warmer temperatures. I was able to lager in spring and fall when I brewed at home by leaving the beer outside at night, and then in the day, storing it in an insulated box packed with freezer packs. An unheated garage is the perfect place for this. If the weather cooperates, the temp will slowly decrease on your beer over a month's time from 55 to 45 degrees. Re-freeze your ice packs overnight. Naturally you must be careful to keep it out of the light or it will go skunky.
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AShruleEgan 
Posted: 17-Jan-2004, 10:11 PM
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You should be able to find plenty of recipes and tips on this page of beeradvocate.

http://beeradvocate.com/forum/list.php?topic_id=2
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