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Update. I let it sit for 11 months then bottled. I compared it to a commercial traditional mead, and mine tastes almost exactly like it:) I should get another going now ... any recipes for mead that is more dry? I like it, but my wife would prefer one that is less sweet;)

Update (months later): I let it lager in secondary for a good long while. It isn't a pils by any stretch, but drinks like a light brown ale. And actually VERY tasty! No off flavors or esters, and no banana - more of a nutty brown. Not sure that I could ever duplicate it, but I might try ...

Another brand new mead brewer here with a few questions about fermentation. First, I followed a very basic recipe: 15 lbs honey 4 gallons bottled spring water Fermaid K Lalvin 71B-1122 yeast Today is 21 days after pitching so I transferred to secondary. The must is VERY sweet and that there...

Thanks for the comments:) Krausen is forming, so it'll be beer ... Let you all know how it turns out in a couple of months. Given the temp, secondary time will be another experiment too.

I pitched yesterday using Wyeast 2278 Czech Pils, but didn't realize that my mini-fridge had given up the ghost until I went to put the carboy in it. My basement stays at a very steady 60-62 F and that's really my only option. So my question is what can I expect? Is is even worth continuing...

Most likely. I was thinking that would be the case when planning this batch, since I can't truly lager (55 degrees is the coldest I can get my carboy). But a California Common is better than no beer at all :) I will read Palmer a bit closer next time when he says to cool the starter[I] in...

Update: got a new batch of WLP 800 yesterday (same strain as Wyeast), made a starter, and re-pitched this morning @ 65 deg. Good activity already, and I'll start to cool it down tomorrow morning. Thanks again!

I've had very good luck simply pitching the yeast directly in, whether using dry, WLP, or Wyeast. As you are brewing an ale, I'd say go ahead and pitch when ready.

Thanks people - much appreciated. I'll head over and get a new batch and make a starter. Hopefully it won't cause too many problems, but I'll modify next time.

Like the title says, I'm using a lager yeast for the first time (wyeast pilsen lager smackpack). Activated the pack as directed, and by the time I was ready to pitch there was very little swelling in the pouch. I've only used wyeast once and that thing was ready to burst by the time I pitched...

Brewed a hefe and bottled 5 gallons of nut brown and pale (each). Pitched the hefeweizen on Sat, had a volcano going sunday, and it's done being active today ... :mug:

I'm also pretty new, but I say taste it first. If it tastes okay and is "done", bottle and bottle fast. No worries if you planned on secondary conditioning rather than bottle conditioning ... it will just have a slightly different flavor. But at least it will have a flavor!

Yeah, I just saw this, but was going to say that when you get ready to siphon off of the secondary, there will be over half an inch of sludge (mostly spent yeast) at the bottom. We all worry too much!

I used one tube of live WLP300, so I don't think I used too much ... A friend just gave me a 6.5 gallon carboy, so I'm using that next time with a blow-off tube! Didn't have this problem on my other batches (used Cooper's dry and Safale).

First question for the forum. I'm on my 5th batch - 2nd hefe - and used WLP300 yeast. I noticed activity within 8 hours of pitching, so I moved the bucket to my basement (constant 62-64 degrees). By that evening, 10 hours later, it was going crazy! I had to switch out my airlock and clean every...

That pic made me laugh ... a lot!

First question for the forum. I'm on my 5th batch - 2nd hefe - and used WLP300 yeast. I noticed activity within 8 hours of pitching, so I moved the bucket to my basement (constant 62-64 degrees). By that evening, 10 hours later, it was going crazy. I had to switch out my airlock and clean...