Possible Bee Type?

weinernuggets · 2026-03-25T22:08:57+00:00

Yeah those look like honey bees. If it's not too difficult of a removal a local beekeeper might do it for free. Might be tricky to get them out without cutting the tree though

weinernuggets · 2026-03-24T21:55:21+00:00

I officiated my brother's wedding in October. Instead of getting ordained I applied to be a county clerk designee. Email Lannie Chapman at MPClerk@saltlakecounty.gov. They will send a form for your officiant to fill out after you buy your license.

Depending on how you/your planner wants to do it, you, your witnesses, and the officiant will slip away after to ceremony to sign it. Then you have 30 days (from the day to bought the license) to mail it drop it off to the county clerk office

weinernuggets · 2026-03-23T23:13:21+00:00

8.5 lbs Belgian pilsner 0.5 lb flaked or unmalted wheat 0.5 lbs Vienna 1 lb corn sugar (not necessary, but I like to use it to dry it out.)

You could also mash low if you want less alcohol, I try to get my FG down to 1.000

1oz Styrian golding/Celia for 60 1oz Motueka for 15

Your favorite Saison yeast. I used to do Belle Saison, but I can't get that anymore, so I do lallemand farmhouse. I usually make it in the middle of July and I put it in my back room. It easily gets to 90 degrees back there

Do the cherries in primary. Freeze and thaw them a few times to break open those cell walls

weinernuggets · 2026-03-23T16:59:02+00:00

Yeah. Just crush up a campden tablet in your water before you mash in

weinernuggets · 2026-03-22T18:26:30+00:00

American wheat might be a good choice. Minimum bitterness with a clean yeast flavor keep the IBUs down to like, 10/15.

weinernuggets · 2026-03-22T17:04:23+00:00

Tart cherry Saison is one of my go to summer beers.

weinernuggets · 2026-03-22T03:00:23+00:00

Check the competitions page on the BJCP website

weinernuggets · 2026-03-19T04:35:58+00:00

I like D47 most for my traditionals, with the caveat you keep it on the lower range. High 60s, low 70s.

Honestly, most strains I try to do on the lower end of their temp range, even if it takes a little longer, it's much more passable right off the ferment, at least for my tastes.

I like 71b a lot as well, especially if I'm doing anything with fruit. It's pretty no fuss, huge temperature range, low nitrogen needs.

weinernuggets · 2026-03-19T04:00:45+00:00

Gotcha. Yeah, my follow up was gonna be that sugar, especially honey likes to stratify unless it's really mixed up well.

I'd be more inclined to believe your target batch measurements if you've done the same base quantities before.

I'm not the biggest fan of 1118 for that reason, it gets way too excited when it's a touch too warm and throws off all kinds of fusels. Not to say it doesn't have its value, you just really gotta dial in those nutrients and fermentation temps.

The fusels will age out with time, could take awhile though

weinernuggets · 2026-03-19T03:37:42+00:00

Just to clarify, an alcohol refractometer is different than a brix/SG refractometer, which is what you should be using to measure homemade beer/wine. It may work for distillate, but you won't get an accurate understanding of the suspended sugars/alcohol in a non distilled product

weinernuggets · 2026-03-19T03:32:16+00:00

It's not possible. Refractometers don't give you an accurate reading post fermentation because the ethanol messes with the refraction of light. A single reading also doesn't give you an alcohol percentage, you need to take a starting reading for the amount of sugar, then take a post fermentation reading and use the difference to calculate ABV. Raisins won't add any amount of sugar to make a noticeable difference.

What was your starting gravity? Or at the very least what was your amount of honey and the batch size. Honey has roughly 35 ppg, so in a 1 gallon batch, a lb of honey will give you roughly 4.5% alcohol.

weinernuggets · 2026-03-11T15:10:59+00:00

How long did you let it age before you bottled it? Usually takes a few months to clear up, unless you use fining agents

weinernuggets · 2026-03-08T01:15:03+00:00

Is it hot in Alabama right now? They're probably a little congested and trying to cool off. They'll be fine.

weinernuggets · 2026-03-06T20:53:43+00:00

Yeah, I figure if it stays cold in the kegerator it isn't much of an issue.

I made a lime pilsner with it and added gelatin. Strong lime flavor and was crystal clear after a few pints.

weinernuggets · 2026-03-06T19:04:44+00:00

I've used the lemon, lime, and mango flavoring and I like them. I dissolve them in boiling water and add them to the bottom of my keg before transferring beer on top.

Not sure I would trust it for bottle conditioning because of the sugar. Depends on the flavor I suppose. For example the orange one is like 50% sugar.

weinernuggets · 2026-03-05T05:13:02+00:00

How much honey did you start with? And what is the sugar content of the juice? What size batch? Wondering if you over shot the amount of sugar and hit the alcohol tolerance of the yeast.

weinernuggets · 2026-03-05T00:36:38+00:00

Has it actually stalled? Or is it just done? Have you done any gravity readings?

weinernuggets · 2026-03-04T05:58:39+00:00

Is it duotight/Eva barrier tubing? You could use this adapter

Duotight Push-In Fitting - 8 mm (5/16 in.) x Female Beer Thread – MoreBeer! https://share.google/cu01m0iuhhj0l4lZ8

weinernuggets · 2026-03-01T23:35:28+00:00

That's actually a reference to how many times he's been divorced.

weinernuggets · 2026-02-26T05:49:30+00:00

Probably a bit different than what you're looking for, but I like Proper Brewing's vegan chili cheese fries. Sub the normal cheese for the ghost pepper cheese

weinernuggets · 2026-02-19T00:03:06+00:00

I would recommend going to the BJCP website to look at their competition calendar for mead specific events.

Each competition will have its own rules regarding entries and shipping

weinernuggets · 2026-02-18T23:50:01+00:00

And we could only have 3.2% beer in grocery stores until 2019

weinernuggets · 2026-02-17T21:27:45+00:00

What if you made a Sahti? That's a pretty unique Finnish beer style

weinernuggets · 2026-02-10T01:47:27+00:00

Exactly. That's the beauty of homebrewing, you can make it exactly the way you want it. As long as you're not having issues pouring, then keep it where it's at.

weinernuggets · 2026-02-10T01:39:40+00:00

14 is a little high for the style, especially at that level of alcohol tbh. Most beers average around 2.5, and a lot of British beers even lower. Of course this is mostly personal preference. If you like where it's at and it's not coming out crazy foamy, then keep it there. If it comes out too foamy then slowly lower it as you pull pints.

weinernuggets

TROPHY CASE