Recent content by pmg

After a year waiting the first JAOM ended up pretty nice! !

First JAOM ever

Thanx 👍

Just a question. Would regular baking yeast added in the kettle a few minutes before flame out work as nutrient ??

Allright, you convinced me. I´ll go for JAOM. Thanks.

I have a couple of Nottingham packs. Should I use that yeast? Or better try the JAOM first?

LOL... no, I´m from Argentina and the values are in "pesos". The EC-1118 at $240 would be like 16 USD (which is expensive indeed), I just put the values to compare it with a beer yeast (1/5 of it). I don´t know if beer yeast work for mead. I´ve read that JAOM and guess I´ll try that first.

I´m trying to make my first mead and wanted some advice about the yeast. I´m used to beer brewing and I´m not sure about what yeast to use for mead, since I´ve read many people use Lalvin (here I can get Lalvin EC-1118) or if I can use beer yeast as well (S-04, US-05, Nottinham, Abbaye...

I ended up cooking this: FERMENTABLES: 4.2 Kg Pilsner (75%) 0.6 Kg Munich Malt (11%) 0.5 Candi Sugar - Amber (9%) 0.2 Special B Malt (4%) 0.1 Wheat Malt (2%) HOPS: 13 gr Perle (pellet) - AA: 6% - Boil for 60 minutes - IBU: 8.3 5 gr Cascade (pellet) - AA: 7% - Boil for 60 minutes -...

Thanks! I'll give it a try this Sunday.

Any good recipe to use a Safbrew Abbaye yeast? Thinking of a Belgian type of beer.

I just transfered to secondary and dry hopped. After 5 days it reached 1, 009 FG and tastes very good so far.

good to know that

Thanks. I was kinda worried about autolysis, but I guess one or two more days won't affect it. I hope so.

Is it normal to have my beer done within four days using Danstar Nottingham? I have no more airlock activity and all the yeast is at the bottom of the fermenter. I´ve never tried this yeast before, I usually use S-04 or Us-05 and take 6 or 7 days to finish. The OG was 1061