Recent content by quaternio

Thanks for the advice. There is a reasonable chance that the preserves might have had some preservatives in them; I'm going to check on that. My OG was 1.091 @ 72º; haven't measured since. I don't have any litmus paper, either. I did already add some "brewer's yeast" from walmart into a cup of...

well i brewed with apricot preserves and I mashed 2 lbs of malted barley. the sulfur smell is faint; could it be ok without any added nutrient? I'm thinking about adding some bee pollen, I don't think it could hurt, but I won't if it is possible that the sulfur smell will mellow out.

My three day fermenting mead is still bubbling at the airlock faster than once a second, but it is starting to smell like sulfur. I understand that this is probably due to nitrogen deficiency, which should be alleviated by diammonium phosphate. However, I do not have any diammonium phosphate...

I do understand that light won't effect the finished product, but my concern is for the active yeast in the carboy at the moment. This confusion is what made me ask....

Yeah, I've already got a dark, heavy t-shirt over it. I'll add another garment for the new location, just to be safe. My concern for it's current location in the house is more about fluctuation than actually being very could. Thanks for the quick response.

I have been operating under the assumption that my carboy should be kept in a warm, dark place during fermentation. This is my first mead, but I've brewed beer a few times. I know that my space should be between 70º-80º F, and I am thinking about moving to an area where temp is more consistent...

That's what I was guessing; I crushed it and put it in toward the end of the boil. I thought it was interesting that such a thing was available at Wal-Mart. Maybe I'll report back my success, or failure if the case may be.

Brewmaster's Warehouse made a note that they didn't have any yeast nutrient in stock on the packing slip of an order, so I needed a yeast nutrient substitute. I was looking for diammonium phosphate at the drug section of Wal-Mart, but I settled on bee pollen as a substitute for the yeast...

I will proceed with the caution you have advised, thanks so much.

I wanted to make a smoked mead, or a smoked "braggot" technically. I ordered specialty malts and champagne yeast to do it. I'll have 2 lbs. of smoked and far too much peated malt. My question is, how much peated malt is too much? I really love highly smoked beers like Schlenkerla Rauchbier, so I...

Thanks for the clarification.

I got into an argument as to whether it would hurt anything to move the primary fermentor immediately after pitching the yeast (as in driving it to my apartment). Anybody know?