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05-09-2013 5:31 PM

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  • Posted in thread: Bulk aging procedure on 04-16-2013 at 03:21 PM
    I've bulk aged on K-1116 and wasn't happy with the results when compared to D-47 or ec-1118.
    But yes, you can do it. I like to stir the lees up every 3-4 days to keep them in suspension
    and blowoff an...

  • Posted in thread: Mead off to a very slow start on 04-16-2013 at 03:18 PM
    Next time make a starter :)

  • Posted in thread: Mead primary on 04-16-2013 at 03:16 PM
    I use a bucket as i can use a hand blender to cream the honey (Adding oxygen), and then slowly
    adding water using the blender to mix.

  • Posted in thread: Anyone Just "No Sparge" on 04-16-2013 at 03:14 PM
    I like to take the unsparged grains, sparge them and use it for a braggot base.

  • Posted in thread: New to mead on 04-16-2013 at 03:12 PM
    You'll need nutrients, nitrogen and large starters.

  • Posted in thread: Favorite Yeast on 01-23-2013 at 10:39 PM
    Wyeast 3787, becuase its a beast!

  • Posted in thread: ceyser recipe ? on 01-23-2013 at 06:04 PM
    Colby, it tastes like the pink kind.

  • Posted in thread: Newb needs help pls! on 01-21-2013 at 03:10 AM
    During fermentation CO2 is produced, before adding extra sugars blow off some of the gas by
    agitation or stirring. Or simply add slowly.

  • Posted in thread: Completely new to Brewing, your criticism please :) on 01-21-2013 at 03:08 AM
    Here is a loose guide to fermentation, there are exceptions. Fruit = wine, grain = beer and
    honey = mead. In the end it depends on process and what was used to ferment it. For instance,
    if I fermented...

  • Posted in thread: Should I re pitch yeast? on 01-21-2013 at 02:22 AM
    Let it go and use it as a test batch. See what it does over time, bottle it and record tasting
    notes a week, a month, 2 months etc. I'd be interested in seeing how a simple mistake might
    yeild interes...