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Join Date:

08-10-2013

Last Activity:

12-16-2014 10:26 PM

Likes Given: 1

109 Likes on 86 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: Bray's One Month Mead on 12-15-2014 at 05:10 PM
    "Add 3/4 tsp potassium carbonate."This is only at must creation? not at the sugar breaks?would
    you add more if you re-used the lees?One time addition at must creation. Re using the lees
    would require ...

  • Posted in thread: Cap Management on a Big, Slow Fermentation on 12-11-2014 at 04:49 PM
    My comment was directed at you stating that 1.160 was too high of a gravity, which is just not
    true. To get back to 1020 or drier, perhaps. He wants 1.02; therefore, 1.16 is too high.

  • Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 11:43 PM
    I'm assuming the nuclear option is champagne yeast (which would be my contingency plan if the
    D47 craps out on me), but I'm curious as well. :)I didn't realize yeast would get stressed by
    so much suga...

  • Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 11:02 PM
    That's not true. I've had plenty of meads and know plenty of folks who have started 1.160. It's
    not easy, but it is certainly not outside the scope of the yeast. I've gotten 115 points out of
    71b from...

  • Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 04:24 PM
    Well, I have a tendency to mess things up, so... :)I did overshoot my OG a bit (I was targeting
    1.150 - 1.155), but let me explain where I came up with that: I'm counting on the 12# of
    blueberries to ...

  • Posted in thread: Cap Management on a Big, Slow Fermentation on 12-10-2014 at 02:56 PM
    I'm afraid it's not the fruit cap that is the problem. The problem is your SG. SG of 1.16 is
    way too high for any yeast. Anything above 1.14 is considered far too great for even the most
    robust yeast....

  • Posted in thread: Bray's One Month Mead on 12-10-2014 at 02:29 PM
    I leave the airlock on to keep flies, air bacteria, and assorted varmints out. The first week
    the airlock is not necessary if you don't have those issues. Better brewing through science!

  • Posted in thread: Bray's One Month Mead on 12-09-2014 at 07:43 PM
    Yes. A copy paste typo that has been haunting me ever since. Better brewing through science!

  • Posted in thread: Christmas Spice BOMM on 12-08-2014 at 04:56 PM
    Where did you get the juniper berries? (Skyrim?)And how strong is the anise at this level? I
    appreciate licorice taste but it's probably my least favorite spice.Dried juniper berries are a
    commonly us...

  • Posted in thread: Christmas Spice BOMM on 12-08-2014 at 02:06 PM
    Ah, ok. I use the tea upfront to try and control the spices better. If you add to secondary,
    the spices can become overwhelming very quickly. In addition, it is very difficult to get the
    balance of di...

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