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I found this which suggests that just using a rehydration protector (like GoFerm) is enough to protect against osmotic shock. But it pertains to grape musts which are what, up to 1.110? Mead musts may manifest much more monosaccaharide-try saying that five times fast :D

12-15 hours later and the fermentation is burping along :)

I'm making a mead with OG 1.160, using 71B-1122 (dry yeast). After rehydration (using Goferm), I pitched directly into the must. 48 hours later, no action, no drop in OG. So I made a starter. Same yeast strain and rehydration protocol but I fed it a little must diluted in water, then an hour...

Thanks a bunch. One more question concerning K-meta. I added 2.2g (equivalent of 5 Campden tabs). Any need to add more in the secondary with the berry addition?

Thanks. I've been wondering about the fruit amounts. Seems like 3-4 lbs/gallon is fairly standard. This is my first batch and I got the outline for the recipe from July-Aug13 Zymurgy, page 7. The recipe (from Moonlight Meadery's Michael Fairbrother), calls for 8 lbs of boysenberry puree, which I...

I have a 5 gal recipe in a 6 gal pail (20 lbs honey, 8 lbs blackberry). I'm temp controlling (62F). Using 71B-1122 yeast. Will this sucker foam over? Or are meads tamer like wines and ciders? Need to know so I can prepare SWMBO for the impending disaster.

Thanks for the advice. The article in Zymurgy uses 20 lbs honey, 8 lbs fruit purée, 2.6 gal water, 2-3 pkg L71B yeast, and 3 tsp of a mix of Fermaid K and Go-Ferm (added in 4 equal portions during the fermentation). Ferment temp is 62. Im planning to freeze and squish the berries, add...

Does WLP 380 produce a noticeable spiciness? For my brew, I mashed @155, used a 1.5L starter, ferment @65 for 2 weeks, 68 for 3-4 days then cold crash, keg, and force carb.

I used Wyeast 3333 b/c my lhbs does't carry White Labs. According to Mr Malty, this strain is similar to WLP 380.

Anyone try this with non-Germen Hefe yeast? I made a batch and while it's good, the spiciness contributed by the yeast (I used Wyeast 3333) detracts from the citrus. I think a cleaner yeast will bring out the citrus more. I haven't used American Wheat yeast before but that may work, or Kolsch...

It definitely cleans up if you leave it in the primary a week after active fermentation ceases.

Thanks. I've read about using a mesh bag to corral debris in a few different threads. Is it very difficult to rack off the top of the fruit debris? Does it not settle to the bottom well?

With a bourgeoning raspberry season in the PacNW, I'm determined to try a raspberry melomel. Planning to follow the recipe in this month's zymurgy substituting 8 lbs of fresh or fresh frozen berries for commercial purée. Is freezing enough to reduce contaminants? Do I need campden tabs? How many...

One more reason hydrometer in carboy won't work (and a reason for falsely high SG measurements with standard technique). CO2 bubbles adhere to the hydrometer, increasing buoyancy and resulting in a falsely high SG reading. I degas samples (rapidly rotate a wire whisk in sample) prior to pouring...

I don't know about your tub's reactivity to star san. People say linoleum fairs poorly. That said, I'd use plain water. There shouldn't be any way for it to get past the airlock into the carboy.

Most brewers here don't bother with a secondary. Leaving the fermentation for 2-3 weeks in primary does a nice job without the hassle. I suggest moving you LCD thermometer for improved accuracy. Place it lower on the carboy so the entire scale is below beer lever.

Another Citra defender. I made a very simple brew, Marris Otter, magnum for bittering, safale 05 for yeast and a 3 oz citra hop stand (180F for 40 minutes). 'Twas a flipping awesome brew.

Starter Culture innoculated: 3:30PM Present Time: 7:00 PM Number of stair steps climbed + number descended during interval: 112

Scientists conclude ongoing exposure to Saccharomyces cerevisiae causes, “Brewer’s disease,” a condition characterized by the irrational devotion of a vast excess of money, time, and space to making (‘brewing’) an overabundance of beer.

Definitely. But remember, the Surgeon General recommends aerobic training as well. :D