Recent content by adamorantares

should be fine as long as the yeast style is similar to the beer you are brewing now. Obviously if you have some serious suspicions that the beer you are bottling is "off" in some way and you have new yeast at hand its better to be safe than sorry.

Thats all very interesting info regarding the osmophilic yeast. I'll definitely have to scour the internets and learn some more about them. Like I said I never normally boil my mead, just gently heat it to a temp that will kill off wild yeasts. It really is about the easiest thing you could do...

Anyone tried it? I think the flavor and aroma of Lychee would go really well with a mead. Need to get on the ball about it before lychee season is officially over here in S. Florida. Looking for some tips on quantity and wether to de-nut the fruit before using.

from the beekeepers handbook: "sugar tolerant, or osmophilic, yeast spores, under high moisture conditions, are able to germinate in honey and metabolize its sugars...probably all honeys contain osmophilic yeasts." the reason honey doesn't ferment in the pantry is because the water content is...

160 for 10 minutes actually comes from Ken Schramm's book. The honey I get is pretty raw, we have a lot of good honey suppliers here in S. Florida so I don't have to buy the crap they sell at the homebrew stores. I think that with raw fresh honey there might be slightly more risk of wild yeasts...

yeah better bottles are BPA free. As for heating, I've always heated my must. I usually bring it to about 160 F for about 10 minutes, but I didn't think the GF could handle regulating the temperature, so I told her to just follow the instructions straight out of Papazian's book. Besides I didn't...

Oh and thankfully my girlfriend isn't too traumatized to give it another go. Really she just made one vital misstep and that was forgetting to cool, even adding the cold water to the carboy first would have probably prevented it from shrinking! After that I think she was just panicked and not...

Hey guys, thanks for all the advice and info. Im glad everyone got a chuckle out of it, I personally laugh every time I think about it. No offense meant to any of the lady brewers out there, just trying to be funny with the title. Yeah already got my new carboy's on order, id prefer glass but...

So heres my situation, I left home a few months ago for my work season which lasts about 10 weeks. I had a bunch of ingredients arrive for a batch of ginger mead that I was planning on brewing but since it was my last day I just didnt have time. Didn't want to let the ginger go to waste and have...

from my reading the smaller the barrel the greater the liquid to surface ratio. So a 5 gallon barrel is going to provide sufficient flavor at a faster rate than a full 60 gallon barrel. Apparently with barrel aging it is sometimes necessary (especially with young barrels) to transfer much sooner...

yeah I know. Is that a problem? I can remember brews I made 2 years ago just fine. Just looking for a little help.

hey how did this recipe come out for you? Anything like the original? I also want to do an extract version of the 90 min, any suggestions would be great! Thanks

Im just curious how this batch came out for you? My GF and I love the sahtea and I really want to nail it close to home when I brew it. Any other suggestions? Thanks