Recent content by dmtaylor

No I've not seen any responses on other forums that were obviously generated by AI. I have, however, seen some lengthy posts of zero substance from certain individuals here on HBT, not recently but back in maybe 2022 & 2023. Interesting that that coincides with about the same time as AI first...

Are you by chance using a Tilt or similar to measure the gravity? These things don't read right when yeast or hop schmutz is stuck to them. The gravity might be several points lower. If not... yeah, just warm it up and wait a few more days.

There are hundreds of great yeasts to try in APA or similar. Read yeast descriptions online someplace and try whatever sounds interesting to YOU. Try a dozen different yeasts over several batches. You will figure out your own favorites. Personally I tend to use whatever is (1) decent and (2)...

Notty will clear up on its own without any other help.

Stop right there. When it comes to yeast strain origins, just don't even have this thought, kill the thought before it even starts.

Welcome from Wisconsin! Mead is great, love it. There are a few smart folks here who can help you out. Cheers.

Well, you pitched about 4 times as much yeast as you really needed, and fermented warm and not cold, so yeah, that's going to ferment kind of fast.

Too much yeast won't really hurt anything. Expect fermentation to take off super fast within like 4 hours of pitching. And yeah, a bit of a waste of money. Topping off shouldn't hurt anything. I do it quite often. Don't use a fan. That probably increased your boiloff. It's not doing what...

Buttery = diacetyl. This is common. Fortunately all the beer needs is a few weeks of age and the diacetyl will disappear -- the yeast are able to eat it.

Or Jiffy Pop

As the result of an obscure-style competition challenge from my club the Manty Malters of Manitowoc, WI, Coming soon to a homebrew club near me (in June)... Sorry, I cannot post the recipe quite yet because competitors might steal it. Suffice it to say, it's more than half dark wheat malt...

WHY INDEED! I personally would just use 1/2 packet. One at most.

Brulosophy has run experiments that in their experience, tasters could not taste a difference when fermented warm or cold. That finding took the world by storm and now millions of homebrewers are trying to ferment lagers warm, and not just with W-34/70 but with any lager strain under the sun...