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Join Date:

08-10-2013

Last Activity:

08-27-2014 3:37 PM

Likes Given: 1

92 Likes on 69 Posts 

    ABOUT ME

  • Microbiologist by training, brewer by necessity!
  • Musician,BBQ,Beer and Mead Making!
  • Cancer Researcher
  • Bray Denard
  • That would be a tie between New Orleans Funk, Djent/Metal, and Blues.
  • Sir Bigby 1600's Mead, Ed's Red Senior, Io Golden Strong Ale (My House Ale), Bray's Fast Belgian Mead (1388 is the key)
  • Belgian Ale Mead Experiment, Ames Farm "Put on your Bigboy Pants" Sack Mead (SG 1.16!)
  • Tupelo Mead, Meadowfoam Mead
  • Flowery Kilt Scottish Strong Ale, Blackcurrant Melomel, Orange Blossom Mead, Ale Yeast Mead Experiment, Braggot, Cyser, JAO Mead
  • Male
  • Married
  • Dallas, Texas
  • TX

LATEST ACTIVITY

  • Posted in thread: T'ej BOMM on 08-27-2014 at 09:11 PM
    Day 7Gravity 1.044. Added the last of the nutrients. Smells delicious!Better brewing through
    science!

  • Posted in thread: Bray's One Month Mead on 08-27-2014 at 07:13 PM
    Excuse my ignorance but what is a sugar break? I assume that the yeast are converting sugar to
    CO2 and alcohol 24/7 just as long as there is enough sugar to convert and just as long as the
    yeast don't...

  • Posted in thread: T'ej BOMM on 08-26-2014 at 12:08 AM
    Day 5Gravity 1.058. I snuck a little taste. It's quite sweet, but very tasty! I was really
    surprised at how nice it tastes at the point. It has a nice woody flavor that really
    compliments the mead in ...

  • Posted in thread: T'ej BOMM on 08-25-2014 at 11:47 AM
    Day 4Gravity 1.068. Finally speeding up!Better brewing through science!

  • Posted in thread: T'ej BOMM on 08-24-2014 at 01:35 AM
    Day 3Gravity 1.08. Added 1 TBSP Fermaid O. I know it's a bit early, but it looks like the
    Fermaid O takes a bit longer to assimilate into the yeast. I just don't want my yeasties to be
    starved for nut...

  • Posted in thread: An Aging Question on 08-23-2014 at 02:48 AM
    I've been aging at 65-75 F year round with no issues. Some folks in FL age closer to 85 F with
    no problems as long as the fermentation doesn't restart. Sure, 50-60 F is best, but not
    required. Better ...

  • Posted in thread: T'ej BOMM on 08-22-2014 at 10:28 PM
    Day 2Typo above. SG was 1.11Current SG is 1.09. Smells delicious!Better brewing through
    science!

  • Posted in thread: Playing with acid blends on 08-21-2014 at 11:34 PM
    Actually, acid blend used to be 50:40:10 tartaric:malic:citric acid. It was much better then
    and what I still use. So what changed?Citric acid became cheap, so companies started adding a
    higher percen...

  • Posted in thread: T'ej BOMM on 08-21-2014 at 12:12 AM
    Finally getting around to this experiment. This will be a T'ej with a serious upgrade (I hope)
    to the current century. I'll be using Fermaid O for nutrient and K2CO3 for pH buffering. This
    is a BOMM, ...

  • Posted in thread: Drinking mead... on 08-17-2014 at 04:40 PM
    I love bourbon stingers which is a good sweet Orange Blossom traditional mixed with your
    favorite bourbon. Warms you up on a cold night. Better brewing through science!

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