Recent content by BierSnob

sense fermintation finished in september, you still have live yeast suspended in the meade. It generally takes about 6 mounths for the yeast to completely die and finish dropping out. Cold crashing will help, but time would be better or you can use chemicals to kill the yeast. Personaly I...

1. Ale yeasts can be used to make meade. I have used Safale US-05 for a Cyser. If you are using a beer yeast find one with a neutral flavour profile. It should give you a sweeter meade with less honey. 2. What malkore said

I added a whole propagator to the bottling bucket of the original Wyeast strain what was used during ferment. According to Brew Like a Monk Belgian brewerys add around 3 million cells per milliliter. Most strains of beer yeast are good to about 10% the Belgian strongs are a bit more. At least...

Set the cork depth so that the cage just fits under the top. I would let it carb fully before setting the bottles on their side. I do this to insure the cork fully seals before allowing the liquid to contact the cork. Keeps the beer from pushing between the cork and bottle ( this happened with...

Filling with the wand is just fine just make sure you stop at the same place every time. My wand sticks some times so I get extra beer in the bottles. I guess its time to buy a new one. Someone mentioned wing cappers earlier in the thread. I got the champangne floor corker for both mead and...

When corking bottles be sure the level of liquid in the bottle is close to being the same. The remaining air in the bottle is compressed between the cork and the liquid. Variances in the level will change the depth into the bottle the cork will seat. Malfet, how long have you aged the...

I used high temp silicone tubing from midwest supplies. The braided "high temp" tubing I got at the hardware store got hard after the first brew. The inside of the MLT doesn't require high pressure line.

Thanks Medsen, I was afraid I would have to boil the water bicarb. mixture and let it cool before use. Now I know I don't have to.

I am having a hard time finding potassium carbonate. I have seen Potassium bicarbonate at the LHBS. It apears that Potassium bicarbonate might react with water at 110 degrees to become potassium carbonate + co2 + h2o. Is this true? Can I use potassium bicarbonate in place of potassium...

You could use 2 yeasts. Start with an Irish ale yeast in the primary and then add a Champagne yeast in the secondary to finish it.

if you want all the bells and whistles go with the boilermaker. If not, just go with a basic pot and get more gear and ingredients with the rest of the money.

I don't know about that recipe but stouts are generally brewed with harder water. So, use the well water.

I payed $40 for a 55lb sack of Wyermans Pale Ale 2 months ago at the LHBS. Thats $.73 per pound for 9lb its $6.57. I use a heat stick for the boil ( plus the gas range in the kitchen) so I don't notice the additional cost for fuel or at least I can't quantify the difference.

I would use a different yeast. The two you mentioned will bring the F.G. to less than 1, and start fermenting the late additions as well.

Just bottle it when it clears and then age it for about a year. The harsh alcohol flavor should disipate over time.