JD’s Rum Barrel Braggot

  I’ve still got some leftover malt and some caramelized honey I want to use in a rum braggot. I also have some leftover coconut from my Pineapple Mango Coconut Rum braggot also. I came up with a recipe that will give me about a 9% abv braggot also using

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Now We Tweet

The Mead House has upped it’s social contact with more of the world recently, we now have a Twitter account! Tweet us at @TheMeadHouse with your questions and comments, we’d love to hear from you. You can also follow us on Twitter with the latest episodes which are generally posted on Wednesday

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JD’s Pineapple Mango Mead

HOME BREW RECIPE: Mango Pineapple Rum Ale Braggot by JD Webb This is the final recipe for the cocktail inspired mead projects assigned to us by Ryan. Mine is taken from drinks served to us on many cruises while lounging on the pool deck. Servers would come around with glasses

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DIY Inline Carbing Setup

Inline Carbonating (credit to Tim Trabold) Another DIY project for your brew house. There are several popular methods of carbing your brew including setting the pressure of your regulator to the prescribed pressure depending on the atmosphere you want and let it sit for several weeks. Or, you can crank

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Chinook Mead From Episode 43

During episode 43, we tasted and reviewed several meads made by Aaron and JD. The biggest hit of the night was Aaron’s Chinook project. This is a simple mead, lightly hopped, carbed and very exquisite. Here is the recipe directly from the tasting. Co-host Jeff Shouse deserves credit for the

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Flavored Oak Chips

   As mentioned on episode 41, we talked briefly about an experiment to find out exactly how much flavor is contributed by using oak chips that supposedly come from actual liquor barrels. The directions say to use 2 oz per 5 gallons during secondary fermentation. It also encourages you to

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