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You can leave it out and use sugar to bring up the gravity. I have done it without but prefer the body and flavor with the grape concentrate. It’ll still be good without it!

One of the things that jumps out at me as a beer judge is the possibility of a high alkalinity water (high mash pH) that can create a harsh bitterness, particularly in lighter colored beers and with noble hops. What was the water you used for those beers?

https://www.homebrewtalk.com/threads/we-no-need-no-stinking-beer-gun.24678/ Easiest way to fill bottles and I did it many many times. I bought a Blichmann beergun afterwards, it it's more of a pain to set up so I still fill bottles this way.

I appreciate you asking. I was a member of AHA until 2020, for many years. The changes seemed to begin with "HomebrewCon" when the conference turned into a party atmosphere and I haven't been really interested in coming back after going most years since 2008.

Campden has many uses- in water it instantly (via a chemical reaction) rids the water of chlorine/chloramine. It can be used in larger amounts as a sanitation agent. But when it's added to wort or beer at packaging, it's an oxygen scavenger. So it depends on dose and the stage of brewing...

Remember, you add the campden tablet to water (not wort) if your goal is to remove chlorine/chloramine. If you add it to wort to deoxygenate, that's a different use of course. So, it would depend on the chlorine/chloramine level in your water if you forgot to add it to the water. In my...

We don't have any acetaminiphen in our house either, and while I am 'supposed' to take Mobic 15 mg for my joint disease pain, I don't take that either unless I'm pretty much incapacitated. I haven't noticed that Mobic affects my sensory perception when I judge- but this is a very interesting...

Well, might as well see what happenes. 116F won't kill yeast- but it will create off flavors for sure and get get explosively active. When did you pitch the yeast?

Yep. Been there. It smells pretty good so....... I'm also the kid who sampled vanilla extract because it smelled great too. I've bitten hop pellets because, again, they smell awesome. I'm obviously not someone to emulate.

Chlorine creates off flavors, and can impact the fermentation as well.

The yeast will live- they love warmer temperatures. But it's odd that your must was so hot. Keep it at 65F or under if you can for the most part. I usually go lower but that's my preference. I've never used that yeast strain.

I have a 2020 Toyota Tacoma with a 6' box- do you sell those for my truck? I really like the looks of this.

I HAVE used baking soda in seltzer, along with some other things, to make a topo chico clone or other fizzy waters but seriously never heard of using NaHCO3 in wine or mead. Weird for sure. Anyway......sorry to derail. But to use so much Na Meta as to have a salty taste would make it so...

I just did this. Well, I do it all the time, but I did just do it yesterday too. I buy American ale yeast once a year, German yeast once a year, and English ale yeast usually every year but not always, depending on my brewing schedule. all I do when I rack my beer out of my fermentation...

Are you using sulfites or sorbate or both when stabilizing and bottling?

I seriously don't know of anyone who uses baking soda for pH control in meadmaking (or wine or cider making). Is that really a thing? I've been making wine about 30 years, and only have used calcium carbonate and potassium carbonate for reduction of excess acids in must and even though, it's...

That looks great!

I didn’t see this suggested (apologize if I missed it), but years ago I built a trashcan kegerator. Wheeled trashcan, and added a plastic faucet to the bottom for draining as ice melted. I used real faucets, but you could also put picnic taps through the front. I used 5# co2 tank when I...

Right. That's why I bought the optional HED (Heat Exchanger Dish) which should be standard with it. The center hole is the issue. Even with the HED, using a calibrated RAPT thermometer at the top, the temperature was much higher at the bottom than the middle of the mash, doing constant...

No, if you mash the oats with malted grain, it will not be less fermentable than other grains. I make oatmeal stout, and have no issues with attenuation with up to 10% flaked oats.