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Thread: Who would you like to hear on GotMead Live?

  1. #1
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    Question Who would you like to hear on GotMead Live?

    Got an idea for a guest we can interview?
    Want to hear an update from someone we've already interviewed?

    This is where to let us know!
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  2. #2
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    In my opinion, Ken Schramm and Bray Denard have been far and away your best guests. You just had Ken on, so getting Bray back on for a full segment would be great! Hearing Bray talk about his BOMM protocols is always nice, but hearing him expound on others aspects of mead making would be a treat.

  3. #3
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    We've been talking about getting Bray on for another Back to Basics segment, actually
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

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    I'd like to hear from Mike Simmons and Eric Lowe from Meridian Hive Meadery.
    “Every loaf of bread is a tragic story of grains that could’ve become beer, but didn’t.” ~ Walter Thornburgh

    "I carry two magnums: One is a gun and I keep it loaded. The other is a bottle and it keeps me loaded." ~ Tracer Bullet (Calvin & Hobbes)

  5. #5

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    Quote Originally Posted by 58limited View Post
    I'd like to hear from Mike Simmons and Eric Lowe from Meridian Hive Meadery.
    I second this motion.
    Better brewing through science!

  6. #6

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    I triple that motion. My fiance and I left the mead mixer s#$t faced because of their booth.

    Also, do Costa Rica Meadery. Mike and Ally are awesome. Hell, throw in a show with Noe from Nicaragua. Do a Central America month.

    Sent from my SM-G920V using Tapatalk
    Making fake establishing dates since 1864!

  7. #7

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    I was reading up a bit on jack keller and it seems he also makes mead (don't know how much though). Although even if he just talks about his approach to making wines I'm sure we can learn something for our melomels. I'm sure many of us have taken ideas from his site. I think it would be cool to have him on a show
    "Shouldn’t we say wine is a mead-like beverage made with grapes substituted for the honey?" - Steve Piatz

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    Steve Pitaz, author of "The Complete Guide to Making Mead." He recently posted a recipe on his Facebook for an "India Pale Mead." It'd be awesome to get him--or someone else with significant expertise--to talk about using hops.

  9. #9
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    How about Steve "Canadian Sasquatch"'?

    http://canadiansasquatchbrewery.com

    He's posted a lot of interesting videos on YouTube, about making mead, and has just recently started a new (9 part) series on "Meadology". Seems like an interesting and funny guy.

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    Either someone from Munro meadery or Rosewood Estates here in Ontario?

  11. #11

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    Quote Originally Posted by Stasis View Post
    I was reading up a bit on jack keller and it seems he also makes mead (don't know how much though). Although even if he just talks about his approach to making wines I'm sure we can learn something for our melomels. I'm sure many of us have taken ideas from his site. I think it would be cool to have him on a show
    I've converted a few of his fruit recipes into mead. He's won several medals so I'm sure this would be an interesting interview.
    Making fake establishing dates since 1864!

  12. #12
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    Quote Originally Posted by curgoth View Post
    Either someone from Munro meadery or Rosewood Estates here in Ontario?
    Hi Curgoth! I finally finished that bottle of your OB batch #1

    We had Munro on last session, and Rosewood is definitely on our radar.
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  13. #13
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    Quote Originally Posted by pokerfacepablo View Post
    I've converted a few of his fruit recipes into mead. He's won several medals so I'm sure this would be an interesting interview.
    I too have used Jack Keller's recipes as starting point when using a fruit that gotmead wasn't too familiar with, Vicky and I have already discussed getting him on next session.

    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  14. #14
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    Quote Originally Posted by darigoni View Post
    How about Steve "Canadian Sasquatch"'?

    http://canadiansasquatchbrewery.com

    He's posted a lot of interesting videos on YouTube, about making mead, and has just recently started a new (9 part) series on "Meadology". Seems like an interesting and funny guy.
    I thought he sounded familiar, that's our very own Gotmeader smertz001! I don't think he's been on Gotmead for a few months now but thank you for the suggestion! We'll see if we can fit him in, Vicky has a boatload of other potential guests on top of the suggestions here
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  15. #15
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    I'm not surprised that Steve was a member of gotmead, as he seems to be a pretty avid beer brewer and mead maker. And if you're a mead maker, there's no place better to go to learn about mead and ask questions.

    Here are a couple of links to some of his YouTube videos:

    BOMM: https://m.youtube.com/watch?v=U1gJmPsaSFE

    Blood Orange Melomel Series: https://m.youtube.com/watch?v=KC69UXdh6X0

    Meadology series : https://m.youtube.com/watch?v=oODPBYXqfjk

    All are fairly well done amateur productions, which I've watched multiple times and taken notes off of them.

    dave

  16. #16
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    How about Colleen Bos from Bos Meadery.
    I would like to hear more in depth info on her step feeding fermentation techniques she uses for her meads.
    I know step feeding is used for large ABV meads but she uses step feeding for her "average" abv meads which are done fermenting in 2 weeks.

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    David Logsdon. Founder of Wyeast and Meadery owner. I've listened to several interesting podcasts with him on BasicBrewingRadio

  18. #18
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    Quote Originally Posted by darigoni View Post
    David Logsdon. Founder of Wyeast and Meadery owner. I've listened to several interesting podcasts with him on BasicBrewingRadio
    I should have written that he is a brewery (not meadery) owner.

  19. #19
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    Quote Originally Posted by dan6310 View Post
    How about Colleen Bos from Bos Meadery.
    I would like to hear more in depth info on her step feeding fermentation techniques she uses for her meads.
    I know step feeding is used for large ABV meads but she uses step feeding for her "average" abv meads which are done fermenting in 2 weeks.
    Thanks, Bos Meadery is on our radar

    Quote Originally Posted by darigoni View Post
    David Logsdon. Founder of Wyeast and Meadery owner. I've listened to several interesting podcasts with him on BasicBrewingRadio
    Great suggestion, we're also trying to get someone from White Labs as well!
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

  20. #20
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    I'd like to hear from Charlie Papazian, specifically more about his time spent with Brother Adam at Buckfast Abbey. Specifically the recipes that he got to go through while he was there, since he doesn't list any of that in his book Microbrewed Adventures, and yet mentions that later on Brother Adam started using chemicals, even though in the article on mead making Brother Adam wrote he specifically states not to use any chemical additions. Would love to hear more on those meads, the more specifics the better on those meads and recipes.

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