Quantcast

Recent content by Robusto

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. Robusto

    Who's smoking meat this weekend?

    I smoked a pumpkin (stuffed with sourdough, onion, bacon, chives, and cheese!)
  2. Robusto

    Yeast recommendations please

    Videojunkie- thanks! I've had good luck with Ec1118 too. Never had any luck with D47, but my fermentation chamber is at 52°, and my house is usually under or over its min/ max temps. Now for instance, most of my house is 68-72, and the garage is 48-53.... so no luck
  3. Robusto

    Yeast recommendations please

    Rodger that. Thanks!
  4. Robusto

    Yeast recommendations please

    Thanks! Its funny, when I started making mead 15 or so years ago D47 was everyone's darling now the crowd has been singing the praises of 71b... I just never had good results with them. Do you know what happens if you ferment D47 below 59°? My fermentation chamber runs at 52°f for lagers...
  5. Robusto

    Yeast recommendations please

    Hey guys, So I'm about to brew up a 20 gallon batch of orange blossom traditional. Going to shoot for 14-15% abv and then going to barrel age it in a once used bourbon barrel. I typically use ec1118 for traditionals and k1v1116 for fruit meads. I settled on these two a while ago after trying...
  6. Robusto

    Fermentation Advice

    If you have an active fermentation going on, then I wouldn't worry too much about oxidation unless you are doing something crazy. The Co2 blanket produced should keep most O2 out. During active fermentation, I de-gas twice a day, sometimes more, but I have my must in a carboy with a blow off...
  7. Robusto

    Fermentation Advice

    Lalvin says between 50°f and 86°f with optimal temp of 59° to 77°, so Maylar is spot on. I've fermented Ec1118 at 52-54° for years with no ill effects. I do this because is what my lager fermentation chamber is set for. Personally, I like the result of a ferment on the colder side, but I...
  8. Robusto

    How many grams of metabisulfite per gallon of mead?

    Hi all, So I know that the old stand by is 1/4 teaspoon of K metabisulfite per 5 gallons, but does any one know how many grams (fraction of a gram) per gallon? I know that this will vary depending upon Ph, but anyone have a ball park guesstimate? Thanks!
  9. Robusto

    Sparkolloid question (multiple applications of it)

    +1 for bentonite. That is all I typically use to clear my meads. Is this a traditional (only honey, water, yeast, and nutrients) or is there fruit, spices, etc?
  10. Robusto

    mead with only DAP nutrient?

    I would throw in some boiled/ nuked bread yeast or some other nutrients otherwise be very precise with your DAP additions, as too much DAP can burn yeast.
  11. Robusto

    Talking with a friend... distilling beer?

    If you haven't tried the Lagavulin 8, its soooo good. Like it better than the 16!
  12. Robusto

    Talking with a friend... distilling beer?

    +1 What he said ⬆️
  13. Robusto

    Talking with a friend... distilling beer?

    A few dustilleries malt their own barley for part of their production: Bowmore, The Balvenie, Laphroaig, Kilchoman, Highland Park among others. Springbank, i think is the only distillery in Scotland to do 100% of their own malting.
  14. Robusto

    Fermentation Advice

    If you can keep it below 60°F then I would pitch some Ec1118 yeast on it. Ec1118 will definitely restart your fermentation and if kept cool will be very neutral and clean- its my go to yeast for any mead without fruit. K1v is another Lavin yeSt strain that is excellent for fruit meads, but...
Top