Spike Brewing 12.5 Conical Fermenter Giveaway!

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Old 04-06-2012, 06:27 PM   #11
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Subscribed.. sounds really good

I feel like I (in my infinite wisdom you see ) would leave out the pumpkin puree.. might not be worth the volume for the flavor present esp if you're adding pie spice too. But, you are the navigator! Tell us how it goes!

(also, try rubbing alcohol on that bottle - if that's sharpie it oughta work!)

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Old 04-25-2012, 10:51 AM   #12
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I just brewed this last night with the only major change being I used Safale-04 for the yeast.

But the fermentation never started so I need some help!

I'm wondering if the yeast was bad because the place I bought it, when I walked in, was surprisingly warm. In fact, my first thought was "is the yeast okay" because it was so warm and the yeast wasn't in any kind of refrigeration unit.

When I pitched the yeast last night there was zero reaction and there still is nothing going on. So I'm wondering:
A) Is there a way to test to see if the yeast is any good? I used a teaspoon so I still have most of the packet left.
B) If I pitch more of the yeast and it has gone bad will that impart any bad flavors when I add another yeast?

Help?

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Old 04-26-2012, 01:43 PM   #13
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I always start my dry yeast by activating them in warm water first about a 1/4 cup. This wakes them up and re hydrates the yeast plus you know if they don't start to foam they are bad. If you just pitched the dry yeast into the carboy then it may take a bit longer, look for a few bubbles rising if you see any bubbles then you should be okay but I would put a 1/4 of warm ( not hot, around 95 degrees) water in a sterile bowl add a teaspoon of honey 1 teaspoon of yeast and give it about 10 - 15 minutes and if it looks like they are blooming then your yeast is good and what the heck just pitch it. Good luck my fermentation stopped 2 days ago and I'm gonna leave it till Sunday them rack into secondary.... Cleared well and has a nice deep bronze hue to it so now for the pumpkin and spices....

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Old 04-26-2012, 01:47 PM   #14
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Just be ready for a blown head gasket when this thing starts fermenting. The krausenator will strike when you least expect it....

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Old 04-26-2012, 06:39 PM   #15
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This sounds really good. I wouldn't be able to make a batch for another month, think it would still be tasty by thanksgiving?

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Old 04-28-2012, 01:23 AM   #16
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the yeast started doing its thing sometime last night.

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Old 04-28-2012, 03:01 AM   #17
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Chasid that's good news.
Turtle about 6 months so it should be ready. Or at least close, longer the better and think Xmas is a good time for spiced drinks too.... Gonna rack into secondary in a few days let you know how it is going.

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Old 05-01-2012, 06:53 PM   #18
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STOP THE PRESSES!!!!! just tasted this out of the primary and WOW!!!!! I do not think I will add anything to it.... thick and spicy already and holy dessert wine MEAD MAN! I'll taste again on thursday when I rack to secondary and decide then to add, but the fieriness of the cinnamon really comes through without being cloying and overpowering. I can't wait to see what aging does to this "Bring on the fall season" i'll be ready...

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Old 05-19-2012, 12:12 AM   #19
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Racked into secondary on 5-15-12 onto 1/2 can organic pumpkin purée 2 whole cloves 1/3 of whole cinnamon stick and 1/8 tsp nutmeg. Has a beautiful orange color. Definitely going to be a sweeter mead.

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Old 06-17-2012, 12:29 AM   #20
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Really sounds good. How much apple juice to water if any?

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Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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