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So I've had my first batch of mead ferming for about 10 days now and gravity has only dropped .15 (from 1.100 to 1.085ish) Recipe: 13.5 lbs honey from LHBS 4 Gallons water (3 spring, 1 distilled) 1 capsule servomyces at pitch and 1 capsule at the 24 hour mark 2 smack packs of Wyeast sweet mead...

the only way I can aerate is by swirling the carboy around with the airlock off, I dont have a fish tank pump and shaking around a 5 gal carboy would be a nightmare lol also I plan to remove the carboy off the heater vent today when i get home on on my lunch break

Thanks for the tip. I had the carboy sitting on one of the heater vents in the house overnight to ramp up the warmth and kick start the yeast., hoping with a fast start theyd out compete the oil's in there.. I woke up this morning with the thermo sticker on the carboy maxed out at 78 degrees...

I started my first batch of mead tonight and used essential oils in the primary which I hope didn't screw it up. My wife sells doTERRA oils and I figured cinnamon, wild orange and clove would go well in a wintertime mead. I used 20 drops of cinnamon, 10 of wild orange and 5 of clove. Usually...

wow thats alot of minerals.. would that screw it up?

can I use this? I ran low on dextrose (1/3 cup left) so can I use 2/3 cup of this coconut palm sugar mixed with the dextrose? http://www.amazon.com/Sweet-Tree-Organic-Coconut-Blonde/dp/B005TY2K3C/ref=sr_1_8?ie=UTF8&qid=1377038031&sr=8-8&keywords=coconut+palm+sugar

it did sorta put some very fine scratch marks around that top ring where the trub was i was trying to scrub away. did i totally ruin the carboy? Can I just use it for wild ales now and be good to go?

no my initial mo betta clone was WLP 645 Brett C. and i underpitched by a huge amnt which i think contributed to the pineapple flavors coming out so much. took some slurry from that batch to ferment my imperial black cherry version

i ended up doing .25oz @60 then .25oz @15. well see how it goes

yeah lol, well we were in phoenix for awhile.. cheap houses and all.. but the desert sucks, and SD is too expensive, we're lovin the rain and moss everywhere up here

ahh gotchya... thanks for the help what part of SD ya from? I grew up in el cajon, up in portland now

pitch the sacch at high krausen before it stalls out? wouldnt it stall out then drop the existing krausen?

I stirred up the slurry in my carboy from the last brett batch with about an inch of beer and 2-3 inches of slurry, then poured off a 1 liter jug of it and pitched the entire 1 liter jug. the thing is, i greatly underpitched my last brett brew and it has a HUGE pineapple flavor, almost like...

alright was up til 2am lastnight getting this beer done and bottling my last batch. I did a 30min @ 155 steep of: 0.5lbs carapils 0.5lbs flaked oats 0.5lbs 2 row 0.5lbs munich 10lbs amber liquid extract @ 10min 3lbs dextrose @10min 24oz black cherry concentrate @10min 0.25oz...

whoops, i mistyped on my orig post, only had 0.75oz magnum at 60min then 1oz saaz at 15min, BU:GU dropped to 0.92 instead of 1.92 or whatever, which seems much more ideal its been about 2 weeks fermenting, so only time will tell

planning on a 100% brett C. imperial beer. cant seem to find the % tolerance of this strain anywhere EDIT: looks like Wyeast version is 12%.. im sure the White Labs is similar.

bumppppp beer calculus says this recipe will net me 10.5% ABV 1.105 OG, and 1.026 FG 62.2 IBU if doing .5oz magnum @ 60 and .5oz @15min or 83.2 IBU if doing 1.0oz @60min should i aim for less IBU? the original recipe for betta bretta is only 12 IBU

So my first attempt is waiting to be bottled, greatly underpitched it initially and it developed a crazy pineapple juice flavor. I love the flavor so much I'm going to be trying an imperial version .5LB of 2-row pale malt .5LB of CaraPils malt .5LB of flaked oats .5LB Munich malt. 10LB light...

weird, if that's the case im probably good to go with a little time letting it sit like mentioned above.. next time though im going to try to keep it as low as possible of the spectrum

How long should I leave it in the primary? just when its done fermenting? then do I bottle and leave the bottles at room temp for months?