Well it has been a while since I last shared with all of you out there. I have to admit though I have not really been doing a whole lot of brewing. I did get a mead in though. I started with 2.5 lbs raw honey in 2.5 gallons of warm water and let that sit till room temp. I then tossed in about 1/2 packet of Fermentas US 05. I know what your all gonna say "That's underpitched!!" Well dont worry Ive been listening to some brewing podcasts (Basic Brewing Radio mainly with Final Gravity when it comes out) and in particular those with David Myers from Redstone MeaderyI also added 1/2 gallon of Dandelion Infusion from fresh dandelion flowers from my yard (note I pulled the yellow flowers from the green head and had only the yellow flowers and none of the green.) I am going to add some more honey as soon as I get it, and will probably add the rest of the yeast at that time.
The mint chocolate mud is still sitting in the tertiary carboy because by the time I found time to bottle, it had started to grow a white mold on top. I stepped back and thought "Well now what? Do I toss it? Or bottle it?" so I did some research and talked to my boss (who also homebrews) and found out that the mint chocolate mud is now possibly a Belgium too. "The white mold is safe, just push your raking cane down past is slowly and try not to take too much down with it. And don't try to get that last little bit like we both do, just let it go" he says nonchalantly and then concludes with "Now if you do ever see any other color like red, blue, green... I'm serious... especially black... take a roll of duct take and wrap the whole top, bubbler and all, and get rid of it. that can kill you!"
So here I am a couple weeks later the carboy is still there with the Mint Chocolate Belgium still in it. I know I should just bottle it and set it off in a corner somewhere for the next 5 years but... Anyway that is where I am at right now.
