Bray, that was a killer post
So conceivably, by fermenting towards the bottom of the yeast's tolerance, racking religiously, providing sufficient nutrients, and buffering, the speed of typical meads would improve incredibly (Say, the KIV1116 I have sitting in my fridge would give me a pretty reasonable quick mead?)
I assume the answer to the Yeast question is how you came to the one you use in BOMM. I'll hop over into the thread and read it in full. I'm curious how different strains of yeast react.
Am I thinking too big if I'm already having visions of taking different strains of yeast, and doing a bunch of tiny ferments, then reproducing the yeasts from the quicker ones, and throwing out the slower ones, to eventually create fast brewing mead through artificial selection and breeding?
I'll be sure to keep aeration in mind as well next go around. Thanks for such a quality post. Your post seems to cover almost all the bases, and looks like a solid jumping point. From what I've heard, you've also got even more extensive discussion in your threads, so I'll be sure to absorb all of that.
"I'd rather have a bottle in front of me than a frontal lobotomy." -Tom Waits
"This is Romeo-Foxtrot. Shall we dance?" -Lt. Cl. Killgore, Apocalypse Now
In the Fermenter - Empty
Bottled - English Brown Ale, Brewer's Best Weizenbier, George Washington's Small Beer
On Deck - Possibly BOMM?