Located in upstate Ny, I will check on your questions and get back to you.
I have 3 or 4 locals that sell 60lb pails for $160
guess I live in a good area.This is the first at $150 though.
i wasn’t sure about filtered honey, I have bought different local honey in the past and they didn’t say their honey was filtered.Probably overthinking things again,lol
That’s where I got confused, I thought I was supposed to leave it alone after the sugar break and let it ferment dry. My instinct was to keep getting the gas out but I have been told so many different things my head is spinning lol
My OG was 1.103 it is now just pass sugar break 1.069 and now that I have stopped feeding and degassing there is what I have been told is (krausen) foam or froth on top of the mead. This is my first time using dry yeast and TOSNA. D47 yeast. I guess there is no big deal but I thought I would...
Just wondering how I should handle Krausen in my traditional. This is a straight traditional using TOSNA. Should I break this up and stir into the mead or just let it be. I am just pass the sugar break and have stopped degassing because I no longer need to feed. My thoughts were to let it...
If you are brewing a true BOMM then you are using wyeast 1388.
The temperature range for 1388 is 64-80 F or 18 - 27 C
Brey said the optimal temperature is 68 F
I personally start freeking when my temp hits 76 F
Best of luck ✌️