The Mead House

Aaron sent the guys at the table three bottles of mead from an experiment he did using different hops, Crystal, Calypso and Chinook. The Chinook hopped mead was clearly the winner when the night was over. JD had also sent out some meads, and several were reviewed by the guys with his Bourbon Barrel Braggot coming out the winner. Enjoy the show!

We started out the show with a few facebook acknowledgments, then moved into a tasting session of a couple of JD’s meads. We also talked about steeping grains for use in meads. Enjoy the show!

Ryan medals in a local competition with an "other" beer, Mississippi's entries possibly drunk on the way to the Mazer Cup, and toxic honey, should we worry about it

This will be the last live show as we are going to focus on producing it as a podcast. Nothing about the show is going to change, and our schedule remains the same. We will still have guests and you can still call the show and be a part of it with your questions or comments.

Back in the saddle, we open with Ryan’s trip to California, then a discussion on themed meads, recipes to follow in the coming weeks. Enjoy the show!

Ryan talks about a 3 gallon Pyment recipe using 2 cans of Alexanders Gewurztraminer concentrate, and 3 pounds of a light honey like white clover, alfalfa or orange blossom. He recommends 71B for the yeast, and whatever nutrient protocol you usually follow. You’re looking for a starting gravity of anything

We had a couple tech issues, but managed to save the whole show! Enjoy!

Nuts, Tinctures and other stuff! Tony Cormier calls the show again! From Ryan: As I’ve gotten a little more into beer brewing, I’ve done a lot of research.  There are even college professors who have done extensive work in home brewing! Here are the 2.5 tips I’ve learned to extract beer better,

JD's $12 crockpot that he paid $30 for, Mississippi Chris's $30 grain bill that turned into a $200 order, listener Tony Cormier joins us, and a lot more!

These recipes are far from perfected, but provide a good starting point from which to build great session-style meads.  As a community, we would like to take these recipes and tweak, twist and make them excellent.  Give them a try, put your own spin on them and let us know what works, what doesn't and how to make them perfect.  The recipes can be found in the recipe section under Ryan.

Welcome back! Happy New Year as The Mead House opens 2017 with a brand new show!

We take a look back tonight at some discussions we had in the past! Merry Christmas, look for several recipes coming soon including Mississippi Chris’s Heart Murmur! We’ll see you back here at The Mead House on January 3rd 2017!

Mississippi has a Co2 blowout then discovers a leaky Korny keg, plus a lot more!

Fun show! Ricky The Meadmaker joins us for an hour of mead talk. Short discussion by the guys on a new project, Graff.

Jason Russ, owner of Foxhill Meadery in Ashville North Carolina joins us on the show. Then, we talk bottles, corks, labels and gifting during the wrap up. Jeff mentioned a website for awesome labels, BottleMark.com Here’s a couple homemade examples of the labels JD was talking about.