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TipsyDragon

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Join Date:

03-08-2009

Last Activity:

02-25-2014 4:10 PM

22 Likes on 20 Posts 

    ABOUT ME

  • California
  • iPhone Game Programmer
  • I have recently gotten into Mead brewing after trying my first bottle of commercial Mead. I am currently finishing my first batch of traditional Mead. I know not very adventurous but I wanted to keep it simple for the first go.
  • 5+ gallons of Blueberry Melomel.
    A traditional Sweet Mead.
  • nothing yet
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Adding water after boil, before primary fermentation on 02-26-2014 at 02:09 AM
    Does anyone have an suggestion as to how much water to start with for a 1 gallon batch?1 gallon
    plus how much your usually short at the end of the boil. It's impossible for anyone to give you
    any real...

  • Posted in thread: Dunkelweizen Yeast Question on 02-25-2014 at 10:10 PM
    It's always a good idea to make a starter with liquid yeast. Just because the yeast is good for
    a 1.048 batch when it leaves the factory doesn't mean it still is once it reaches you. As far
    as getting...

  • Posted in thread: Safe to warm fermentation? on 02-25-2014 at 10:03 PM
    It's safe to warm it up because most of the sugar is gone by this point. The yeast make most of
    their off flavors (and eat most of the sugar) during active fermentation. I would take an SG
    reading to ...

  • Posted in thread: Adding water after boil, before primary fermentation on 02-25-2014 at 09:56 PM
    Adding a half gallon or so of water to a 5 gallon batch isn't an issue. I'm more concerned that
    this is a 1 gallon batch and your adding half the final volume with straight water. Your
    definitely wate...

  • Posted in thread: Question about Ferm Chambers on 12-25-2013 at 04:42 PM
    Once fermentation is over temp control is no loner needed. If your comfortable in the room the
    carboy is in then it's good enough for the rest of the 3 weeks before bottling. Just remember
    to keep the...

  • Posted in thread: Bottle Conditioning Issues on 12-25-2013 at 04:34 PM
    Lactobacillus produces lactic acid not milk. A lacto infection is sour not milky. How much
    sugar did you add? How much beer did you actually end up with in your bucket?Bottle
    conditioning isn't as eve...

  • Posted in thread: OG 8 points higher than supposed to be on 12-25-2013 at 04:17 PM
    Is this a partial boil extract beer? If so I would ignore the SG reading. Chances are the wort
    didn't mix completely with the water. If you drew your sample from the bottom it was thicker
    and gave you...

  • Posted in thread: Does priming sugar effect taste? on 12-25-2013 at 04:13 PM
    Under normal circumstances priming sugar does not affect taste. The off flavors your getting in
    the over carbed beers is because of the excessive amounts of carbonation and still unfermented
    priming s...

  • Posted in thread: Just repitched wlp002 on 12-02-2013 at 02:03 AM
    An airlock is a pressure release valve not a fermentation indicator. Give it a week then check
    the SG.

  • Posted in thread: Getting Back to Brewing on 12-02-2013 at 01:58 AM
    No... You should ship both items to me for proper disposal. (Hoping for an early Christmas
    present)Both items are fine just need cleaning.

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