Ryan goes on the road with the Mead House mic and visits with Nate Tietge, owner of Dead Bee Meadery. In the mean time, JD and Jeff have plans for a bourbon barrel, and Ryan decides he wants to look at a solera project with a fresh oak barrel. A few shout outs to some facebook friends, and the show wraps with our next guest list for episode 97, The Barrel Mill.
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Join The Mead House Keyholder Club on Patreon to help support the show for as little as $2/month. We have some great thank you gifts for supporting us; including a limited supply of oak infusion spirals from The Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing and This month we’re giving away a Mountain Rose Herbs gift basket. Join The Mead House Keyholder Club and get your own set of keys to The Mead House!
In this episode, John Aitchison visits the Mead House. John has been the past president, vice-president and Grand Hydrometer of the nation’s oldest homebrew club, Maltose Falcons in Woodland Hills, California. A master mead maker, he’s brewed everything from guajilla blossom honey from West Texas to lahua blossom honey from Hawaii. He shares a few tidbits from his past, and gives some great advice.
Shortcuts, tips, cleanup, things that make brewing easier, less messy and efficient. Jeff leads a discussion on some tips, including papering your counter tops so when the honey drips, all you have to do is throw away the paper!
Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from!
Join The Mead House Keyholder Club on Patreon to help support the show for as little as $2/month. We have some great thank you gifts for supporting us; including a limited supply of oak infusion spirals from Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing and This month we’re giving away a Mountain Rose Herbs gift basket. Join The Mead House Keyholder Club and get your own set of keys to The Mead House.
In this episode, we discuss the one thing that may make the difference between a flat, flabby ho-hum watery mead, and a well balanced mouth-watering mead…tannin. Probably the most overlooked aspect of mead making, tannin provides the mouthfeel that sets apart good meads from not so good ones.
It’s competition time, JD sat with several contest coordinators and got the low-down on a few competitions on the horizon.
We also touch a bit on freeze distilling, and what can be done with a distilled mead.
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In this episode, Mary Izett, co-owner of Fifth Hammer Brewing Co. in New York and author of Speed Brewing is our guest. Brewing to completion in a matter of days in order to drink in a matter of weeks is our topic. What’s in the hopper – the crew discusses different projects each has brewing and we tackle a couple questions from various social media outlets.
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In this episode, Jill Clark from Dutch Gold Honey returns to talk honey & share the story about Dutch Gold Honey and the infamous Honeybear. JD has a couple projects about ready to launch and requests some interaction with our listeners on one of them, Jeff is looking to make use of some Dutch Gold Honey samples in an experiment, and Ryan shares a bit about the Beer & bacon weekend he had.
JD wants to know what our listeners would do with the following ingredients from Mountain Rose Herbs:
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Boil size: 2.5 gallons
Steep grains in 2.5 gallons of 160º water for 30 min.
Add 2 lbs of DME, bring to a boil, and add 1st hop addition.
At 10 min left in the boil, add 2nd hop addition.
Cool wort quickly, when below 100º, add 3.5 lbs of Dutch Gold Avocado honey.
Add water to 5.5 gallons.
Add apricots and mangos.
Aerate well.
At 85º, pitch Omega Hothead yeast.
** Bring just enough water to cover fruit to 160º and steep for at least 20 min or until re-hydrated. DO NOT BOIL. All you are doing is sanitizing, and re-hydrating.
Results are not guaranteed, you’re on your own if you choose to make this recipe! The Mead House isn’t responsible if you get sick and puke all over your dining room floor or burn your house down.
In this episode, John Blichmann, president of Blichmann Engineering™ is our guest, he has over 25 years of brewing experience, started Blichmann Engineering over 16 years ago and is now the industry leader in quality, support, and innovation. JD, Jeff & Ryan also discuss how to get your friends involved in the home brewing hobby if they have expressed an interest, plus in this episode of Facebook Friends, we answer questions from home brewers.
Thanks for listening, and be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio & Tune In Radio!
Join The Mead House Keyholder Club on Patreon to support the show for as little as $2/month. We have some great thank you gifts for supporting the show, and each month we’ll hold a Keyholder Club drawing for a special gift. Get on over to Patreon.com, search for The Mead House, or click the link above in the show notes. Join The Mead House Keyholder Club today and get your own set of keys to The Mead House!
“People and planet ahead of profit..” Kiley Gwynn from Mountain Rose Herbs featuring high-quality herbs and spices, teas and much more stops by the Mead House this week. She talks about tinctures, teas and decoctions using herbs and spices in mead making and brewing.
JD is considering dehydrated fruits in place of whole fruits in a re-do of a coconut mango braggot, Ryan talks about not wasting the byproducts of your brewing, including bread making with grains to composting the trub.
Facebook friends brings a few questions such as stabilizing, racking & bottling to using home canned fruit.
Thanks for listening, and be sure and rate us 5 stars on your favorite podcast player, iTunes, Stitcher Radio & Tune In Radio!
Join The Mead House Keyholder Club on Patreon to support the show for as little as $2/month. We have some great thank you gifts for supporting the show, and each month we’ll hold a Keyholder Club drawing for a special gift. Get on over to Patreon.com, search for The Mead House, or click the link above in the show notes. Join The Mead House Keyholder Club today and get your own set of keys to The Mead House!
In this episode, Jill Clark from True Source Honey joins us, do you know where your honey really comes from? Jill will tell us how we can be sure it comes from reliable sources. Also, what were the boys up to during their hiatus, and more Facebook Friends where we discuss questions gathered from various Facebook mead groups.
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“I have good ideas!” Joe Kurowski, head brewer at White Labs, visits The Mead House. We talk discuss fermenting under pressure (not fermenting while listening to the Queen/David Bowe 1981 hit), yeast autolysis when bottle conditioning, using yeast found on fruit trees in Denmark and more. Bill Quirk stops by to talk about his Key Lime Braggot and how he achieved the graham cracker crust flavor.
The crew responds to online questions and comments from:
Chris Funderburg, Mead Brewers and Enthusiasts Facebook group, about what types of bottles are best for mead.
Becca Osburn, Fruit Wine and Mead Making Facebook group, about her rose pedal and cherry mead.
Matt Flanagan, Mead Brewers and Enthusiasts Facebook group, on “organically” or “naturally” killing yeast.
Expensive Wafer, Reddit Mead Group asking about adding nutrients after 13 days and not at 1/3rd sugar break.
Lance Shaner, founder and owner of Omega Yeast is our guest at The Mead House this episode. Lance shares information about several heat resistant yeasts that could alleviate temp control issues some have in warmer climates. Facebook friends always produce some interesting discussions, Ryan found one involving a carrot mead, and he’s already planning a trip to Costco for carrots! Jeff talks about a few beverages that Ryan had sent a few weeks ago and JD has what sounds like an obnoxious project which includes used ale yeast, cans of apple juice concentrate, bottles of cherry juice and honey!
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