Recent content by Miraculix

Oh, sorry I got that one wrong then. For me the main thing is to lower the amount of oxygen ie also air, in the bottle or keg as much as possible. As long as that is taking care of, temperature shouldn't matter too much unless you live somewhere in a tropical climate.

In Germany it is pretty common to have the beer not chilled. Chilling removes flavour. Some people like it, some don't. I prefer it on the colder side but wouldn't say no if offered room temperature beer. Cellar temperature around 15c is fine for me. Better than ice cold American pub 0c beer...

White wheat will aid head retention! I'd also cut down the crystal by at least a half. Nice beer!

The slick feel is the first layers of your skin being dissolved.

I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas...

Thanks for the update! That gives me an idea. One could use wild fermented honey as a "sauergut" to give some acid to the mead.

Keep in mind, the stronger the mead, the longer it usually takes to age. A high abv mead often takes 2 years+ to be at it's peak. By that time the fruit will have faded probably quite a bit so I am not sure if this is the best approach for a fruity mead. I have done fruity meads at about 12%...

That's a valid and the easiest approach you can take. Three resulting mead will be quite strong.

You have no idea how this lambic thing might have started.... .... a looooot of "whoopsie!"s in the drunken monastary! :D

Go for it! With wort, not some juice. The culture needs the longer sugars being present.

Room temperature always did the job for me with verdant. Basement is about 18 c, but I also went higher without noticeable differences.

That's the problem! I'm afraid you'll need some sugar left to get that fruit taste. That plus enough time in the bottle, usually about a year, sometimes half a year suffices.

No nothing. Just room temperature. It's really not that complicated!

It has been sufficiently described earlier in the thread. Bottling wand + tilting the bottle. The exact how is not so important in this case. When bottle conditioning, the yeast will take care of oxygen in solution anyway, it just cannot reach the headspace oxygen before the sugar is eaten.

It would be really interesting to see if the ph changes from "tasting tart from the fermenter" to "tasting normal after few weeks in the bottle".