Boil 4 pounds of honey for 10 minutes, let it cool, add some champagne yeast. What could be simpler? I made some mead in August last year, based very loosely on the recipe in Charlie Papazian's Microbrewed Adventures [http://www.amazon.co.uk/Microbrewed-Adventures-More-Homebrew-Recipes/dp/0060758147] . My previous
Beer math is hard. Having recently ballsed up on a number of mathematical fronts when brewing [Bad Habit](#14 Bad Habit), my first attempt at a beer with a substantial amount of non-malt fermentables, I was determined to redeem myself with Busy B, a braggot-cum-honey tripel. Things started promisingly enough.
People on the internet get very exercised about yeast. Well, maybe not everyone. Internet brewers get very exercised about yeast. I think it must be some unholy combination of the propensity for anonymous people on the internet to become curmudgeonly trolls, and the fastidiousness of people inclined to brew to