Last Activity:02-25-2014 8:39 AM
3 Likes on 3 Posts
Posted in thread: Impatient Manís Mead? on 11-29-2012 at 02:10 AM
Hello fellow ROK brewer! I've made a braggot ferment down in 3 weeks with yeast nutrient
additions and de-gassing. You should post on HBK, we have meetups every few weeks/months and
Posted in thread: What yeast strain to use? - 6 month mead on 10-29-2012 at 01:03 AM
I've had very drinkable braggot and brochet mead in 3 months with WYeast 1056, granted they
were less than 10% ABV. They key is enough healthy yeast, proper fermentation temp, staggered
Posted in thread: Wyeast 3944 smack-pack on 04-04-2012 at 05:30 AM
3944 is slow, it took 3 full weeks for it to ferment my spiced Christmas ale.
Posted in thread: Wyeast 3944 Uses on 03-19-2012 at 05:54 AM
I made a CDA with it this weekend, we split 20 gallons of wort and used different yeasts for
each 5 gallon batch. It should be interesting!
Posted in thread: WYeast 3944 in a CDA on 03-13-2012 at 12:06 PM
So a new brew store is opening this weekend and they are providing 20 gallons of Cascadian Dark
American Ale wort or whatever you want to call it to the local homebrewers to do with what they
want. I ...
Posted in thread: 1st yeast washing attempt.....FAIL on 03-13-2012 at 11:59 AM
Yeah, how is Nottingham a Belgian yeast? They don't deserve repeat business.
Posted in thread: To decant your yeast starter, or just pour it all in? on 02-29-2012 at 01:09 AM
I sure hope your starter isn't soured, otherwise you have some issues.You want oxiginated wort,
the yeast will grab available O2 from the aerated wort, there shouldn't be anything to worry
about. If y...
Posted in thread: 1.060 Brochet on 02-16-2012 at 11:48 PM
Posted in thread: 1.060 Brochet on 02-15-2012 at 04:10 AM
I'm thinking about doing my first brochet, I don't have any wine yeast and lots of WLP 001
yeast cake. I've made a JOAM and just did a hopped braggot a few weeks ago. I'm thinking about
doing 5 gallon...
Posted in thread: Use Brewpot as Fermentation Cooler? on 10-24-2011 at 10:32 AM
I did that for a while, it just wasn't enough extra thermal mass to do anything really. If you
are making low gravity beers and the area it is in is fairly cool, it shouldn't be too much of