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I am currently brewing a kettle soured citra pale ale to be added to a macadamia sweet mead and was wondering if anyone has done anything similar

Has anyone else used or tasted buckwheat honey before? It is so dark and tastes of malt.

With the rise of homebrewers brewing mead, I am posting to gauge interest in a mead only comp. It would follow bjcp guidelines. I am hoping to run it in March 2017. Over to you.

I see most braggot recipes are a base beer recipe with added honey. Why not try a base beer and then mix the honey with water to the desired sg. This will take away some of the overt or excessive honey taste and give a more rounded final taste. IMO

I make a braggot which is a ris aged in whiskey barrels and a orange blossom sack mead aged in rum barrels. I serve it uncarbonated or very lightly carbonated to keep the silkyness of the brew. What are your thoughts?

When buying or making mead, would you rather taste the honey used if it was a single source honey or would you buy a spiced mead?

Just had it confirmed by Peter and Barry that the ESB comp will have a forth catagory, Meads Sub catagories Traditional Melomels Others

I have been using WLP775 for a while in my ciders and found it to be a very clean fermenting yeast which also doesnt dry out to much. Has anyone else used this yeast, and what were your results / thoughts?