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Join Date:

08-10-2013

Last Activity:

08-28-2016 3:57 PM

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255 Likes on 195 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: How to Isolate Yeast from Honey on 08-28-2016 at 02:15 PM
    1. It is a way to determine if the process has a chance for success. After a month, yeast
    settle out on bottom in a powdery layer (if there is any yeast). Keep in mind I've had a few
    batches that neve...

  • Posted in thread: Bray's One Month Mead on 08-27-2016 at 11:19 PM
    Yes to both questions.

  • Posted in thread: Bray's One Month Mead on 08-27-2016 at 12:04 PM
    1. Fermaid A is Fermaid K without added vitamins, sterols, and trace nutrient...all of which
    are rather critical. I would suggest supplementing with an equal part of GoFerm to get the
    appropriate yeas...

  • Posted in thread: How to Isolate Yeast from Honey on 08-25-2016 at 03:04 PM
    To get a isolated culture you can also plate them out on agar plates, grow the colonies up and
    then grow the wild yeast from the honey after identifying and selecting the colony. Great write
    up though...

  • Posted in thread: How to Isolate Yeast from Honey on 08-24-2016 at 11:03 PM
    Because of the low volume, occasional swirling is fine. I've since published articles with
    pictures here:Article 1: 2:

  • Posted in thread: Recipe Critique Please on 08-21-2016 at 12:39 AM
    Attenuation is meaningless for mead because 100% of the sugars are fermentable (unlike beer).
    Your yeast will keep eating through sugar until they hit ABV tolerance or the pH drops too low.
    In your lo...

  • Posted in thread: Viking Blod on 08-18-2016 at 01:32 PM
    Hi, here's the clone recipe I found on this forum: haven't tried brewing this up yet, but it
    probably be my next one. Good luck!While I'm sure it's a good mead, the last post states it's
    not even cl...

  • Posted in thread: Viking Blod on 08-17-2016 at 03:46 PM
    Generally, I use RC212 for color retention and fruit enhancement in fruit based meads. Not
    necessarily bad in a metheglin, but there are better choices such as Wyeast 1388, DV10, D21,
    etc. For experim...

  • Posted in thread: Viking Blod on 08-16-2016 at 11:01 PM
    Polish mead makers have a bit different process in mead making as well as different
    ingredients. It is not unusual for them to fortify with neutral spirits to raise the ABV. This
    adds bang and stops/s...

  • Posted in thread: Lingonberry Mead ( Ikea concentrate mead ) on 08-12-2016 at 06:14 PM
    If you wish to increase the lingonberry flavor, try
    these:https://nwwildfoods.com/product/dried-wild-lingonberries-2/These dried berries make
    wonderful mead.

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