Search results

And additionally... have a name like FloppyKnockers.

I hate the smell from some of those stoppers. The universal stoppers from Northern Brewer don't have that strong smell.

My thoughts were to push the ABV to the limits of the yeast on the primary and I wouldn't have to worry too much about kicking off a secondary fermentation by adding juice but... I guess once you change the volume by adding juice, you've essentially lowered the ABV so it could possibly kick off...

Mead newbery here. I was thinking of making a traditional 5 gallon mead and letting it go dry. From there, breaking it into smaller quantities and back sweetening with various fruit juices and combinations to see what we like. Anything wrong with this approach? What are the pros and cons...

Serious issues = bad mead. lol. Should be interesting to see what happens...

Made a second batch of JAOM and, on the suggestion of many online posts, decided to try Wyeast's Sweet Mead yeast instead of bread yeast. What I didn't catch was that this yeast probably won't carry it to the same finish as bread yeast and the 3.5 lb honey to water gallon ratio might be over...

Agree. I'm always amazed at how widespread that myth is about red wine. Most fine reds benefit from aging a few years, peak for a few years and then tend to fall off pretty quickly... and that's only when held at constant, vibration free cellar temperatures. I'm only starting on the mead...

This is our third or fourth 10 gallon batch of this and it always seems to like about 22 psig... even after several weeks. I may experimentally bump up the pressure even more on this last keg and use the flow control faucet to control the pour. It's nicely carbonated right now but certainly...

Initially pressurized to around 30 psig and roll the keg around for a few minutes then let it sit at 25 psig for 2 to 3 days... gradually lower the pressure as it comes in. Keg temp is around 38 F.

Yeah, force carb'd. It's really not fizzy and the carbonation level feels nice... about an inch of head on the pour. Body and mouth feel of a tripel with the flavor of a Hefe. This is a Franken-beer but has become one of our favorites.

What's the highest CO2 pressure at which you've run your home brew? We're running our Imperial Hefe at around 22 psig and it's pretty happy. I've never run a beer this high but being that it's a relatively high alcohol, big body Hefe, this pressure really works for this Frankenstein style...

That's an over 40% difference in expected ABV. If you DON'T notice the difference, I'd check your calculations... or your taste buds. :)

Oh Be Joyful...

What filter are you using? I'd like to filter but we've always just immediately flushed with water and then soaked in StarSan before each use. I doubt it's "clean" but we've yet to have any issues.

That's also where I got mine. Great price, shipped quickly and arrived quickly...

Just wanted to give another endorsement for these faucets. Not only are they great for pouring growlers and samples but they're also more hygienic/easier to keep clean. Another advantage that I don't see a lot of people discussing is that if you want to highly carb a beer, you can still get...

One last update post. After drinking this beer a little more, there's definitely some krausen bittering/aftertaste going on with the finish of this beer. Makes sense (to me anyhow) that all the krausen from the previous batch would have some impact on the next batch. This is especially a...

Anyone tried it? If so, how was it? If not, do you think this style mead would benefit from some barrel time? TIA!

I wouldn't rule it out... this was pretty much a shot in the dark experiment. I was assuming under pitch because I'd collected a couple other slurries, crashed in the fridge and compared the settled yeast against what we normally see in our starters. I probably also should have mentioned that...

We dumped all of the cake from the conical and then pitched about a pint of slurry back into 10 gallons of fresh wort. Good luck!