Blacksmith1
Captain Cheap
Yer no funNope, grass.
Yer no funNope, grass.
A bigger bucket to set the carboy/bucket into.
Pump the chilled water into the water bucket, have a hole drilled into it at the drain height with a hose attached to return the water to the chiller reservoir.
Hydroponic shops have all kinds of gear to do this kind of thing.
Check this one out. Dunno how "scaleable" it is for smaller batches though.
http://www.gotta-brew.com/products/cool-zone-cooling-jacket.html
70$ to accomplish what a 10$ keg bucket and 5$ in fittings will do?
For wrapping around a conical, sure. But if I wanted to cool buckets or a carboy I’d go simple.
Yes, just smear it thinly on the paper and let it air dry. No dehydrator necessary, raised temperature might even damage the yeast.
But I guess that horni is a bit of a not so good mead yeast, given its extensive hunger for nutes. Voss seems to be much easier to handle.
I have been using both lalvin BM 4X4 and Premier blanc. They each have different flavors and the premier dries thing's out much more.For me it would be S-04. I like both the taste and how it flocculates. About the only thig I don't like about it is that it prefers cooler than room temperature, which limits me to the winter or using a chiller of some kind. I'm trying to figure out whether I absolutely need a chiller, or whether some other dry yeast will suffice.
I'm finding that liquid yeasts are rather time intensive to use, so I'd like to take a break from that and use dry yeast for a while. Liquid yeasts are also more expensive, unless I preserve cultures and make stepped-starters, all of which also takes a fair amount of time that dry yeasts don't require.
What's your favorite dry yeast for making mead, and why? What I'd like to find is one that ferments well at room temperature without generating off flavors and/or losing the honey flavors/aromas.
Maybe some of these ancient yeasts would rock modern meads! [emoji111]
Israeli scientists brew groundbreaking ‘ancient beer’ from 5,000-year-old yeast. https://tiny.iavian.net/t12o
I don't see that you tested Omega Hothead. By the specs, it looks to be an ideal candidate for your trials. Highly flocculent, wide temp range, no fusels. Dr. Denard did a test of it against his favorite 1388 and says it quit at 12.8% and left strong honey notes. If I wanted to make mead at 72° that's what I'd pick.
https://omegayeast.com/yeast/norwegian-ales/hothead-ale
Where did Dr. Denard post his results regarding Hothead?
My second attempt at Hornindal dry yeast didn't work any better than the first. I'm ready to punt on it.
It was obtained and isolated from a dried yeast culture from Stranda, Norway. That's pretty much the very definition of a 'kveik'Hothead is just an ale yeast, not a kveik. But I think it's liquid. Need to order them with ice packs.
It was obtained and isolated from a dried yeast culture from Stranda, Norway. That's pretty much the very definition of a 'kveik'
https://scottjanish.com/omega-hothead-ale-oyl-057-yeast/ --> http://www.garshol.priv.no/blog/296.html
Too much hydrogen sulfide?My second attempt at Hornindal dry yeast didn't work any better than the first. I'm ready to punt on it.
No, some other strange smell that I can't really describe. A bit like vomit perhaps? I dumped both of them.Too much hydrogen sulfide?
Interesting. I wonder why Omega doesn't call it one?
Sounds about right. Effective marketing!Hothead was the first kveik to become widely available commercially, so kveik hadn't become the "brand" it is now. Hence they tried to hide the Norwegianness of it and rebrand Stranda kveik as "Hothead", they were pushing the clean at high temperatures thing rather than its Norwegian farmhouse credentials.
Nope. At the moment I'm primarily focused on M5.Any update on your favorites since April?
I'd like to have a reliable strain to make 1 gal batches in my basement ambient (65-70°F) with or without a water bath..
I'm fine using liquid yeast too.
I have a bunch of honey and 1 gal carboys just itching to be filled.
Yup. I presently have experiments running regarding the nitrogen requirements. Out of all the yeasts I've tried at room temperature, I like its taste the best. In the end, that's what matters most.[USER=262165 said:@NeverDie[/USER] I believe this is the yeast you are referring to when you say M5?
Long term plans? You just need some kind of tray or tub to hold water at the bottom and a t-shirt or light towel to wick the water.A swamp cooler is in my long term plans,
Long term plans? You just need some kind of tray or tub to hold water at the bottom and a t-shirt or light towel to wick the water.
View attachment 633816
The water evaporates from the shirt/towel, which cools the carboy.
P.S. I don't know why there's foam in the water in this photo. That's weird. Maybe they used Star San.
No worries, Google isn't always helpful unfortunately.Well I'll be gosh darned! I did a little research on "swamp coolers" and most of the returned results were expensive stand alone AC systems. When you say swamp cooler, you are talking, simple evaporative cooling eh? This concept just moved to my short term plans list and I say thankee. Sadly it means admitting a shortage of conventional wisdom on my part.
No worries, Google isn't always helpful unfortunately.
It should drop temp maybe 5-10 degrees or so, and it cools better during the daytime when the relative humidity is lower, which helps maintain it a little more steady.
Cheers
Edit: there are also more sophisticated systems without spending a bundle or tying up space with a fridge/freezer :
View attachment 633919
A thermostat measuring the beer temperature controls a fan.
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