Originally Posted by brewscoe
Sorry to invade your thread but your problem is close to mine and I can't figure out how to start a thread of my own lol
I boiled about 3 quarts of water and added three 2/3 an ounce of cascade hops, threw in 4 pounds of blue agave. Boiled for about 30 minutes and added 1/3 ounce of hops and cooled to around 80 degrees. Added to a 2 gallon fermenter and pitched white labs 720 yeast ( half a vile of a 5 gallon amount ). How do you think this going to turn out at a 64-68F degree variation in temp? More constantly 66 degrees F.
fermenting the agave is similar to fermenting honey (alothough it's not called mead). it sounds like you are looking to make a braggot like concoction with all the hops.
First, your wpl 720 optimally likes 70*F-75*F so being just below that you can expect fermentation to be laggy and slow. consider some sort of heat source, wrapping blankets or sweatshirts around your fermemnter, or moving to a warmer location.
Second, I've read (although I cant find the source again) that blue agave is similar to honey in that it's lacking beneficial nutrients that yeast need. Try adding a nutrient blend or some boiled bread yeast in there to give them something to snack on.
otherwise it sounds like you are good to go, you'll likely lose some of the hop flavor in primary fermentation, but you can always dry hop later or in secondary to get some of that back.