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What are you brewing? I just brewed with it yesterday: a hoppy petite saison with Amarillo and Crystal. Last time the only hops I used were a 2-ounce dry hop, and it was nicely tart. This time I hopped it to about 23 IBUs, and I'm only doing a 0.75 ounce dry hop in a 3.5 gallon batch.

Nope...I just scooped some of the yeast cake out of primary after bottling and put it in a small mason jar.

Haha...well, now what? I'm guessing I shouldn't use it, right? I guess I could build up some bottles dregs or just buy a new pitch.

OK...here's a photo. There's a slight tint to the liquid as well, which might not be that obvious.

When I brewed with this yeast, I saved some of the slurry in a mason jar. I just scooped it right out of the fermenter. It's been in the fridge for probably 6 weeks. Today I was moving some stuff around in there, and I decided to take a look at it. There is a thin purple (yes, purple!) layer...

I brewed this with an OG of 1.049, FG of 1.003 63% 2-row 15% White Wheat 12% Flaked Oats 10% Vienna I didn't boil the wort but just heated it up to 170 F after the mash. I didn't add any hops to the kettle. I added 1 ounce of Mandarina Bavaria and 1 ounce Hallertau Blanc to the fermenter...

Do you have an update on the Lochristi cider? Thanks.

How did this turn out?

I've decided I wanted to try out the JAO BOMM, and I have a few questions: 1. Are you supposed to degas it the same way you would a regular BOMM? 2. You are fermenting it in the plastic spring water jug, right? What size stopper works with those? 3. Do you ever have issues with blow-off? Thanks

Yes, please report on how this turned out. I currently have some of this yeast sitting in my fridge.

Loveofrose, do you have any thoughts on why the US-05 finished so fast and without needing the nutrients at 2/3 of the way through?

Russ, when loveofrose did his ale yeast experiment over at gotmead, he remarked that the results of the US-05 fermentation were very beer like. There were no crystal malts in his recipe, but his comments about this yeast made me want to try adding some. Anyway, that's what I meant by...

I'm curious about others' experience with using US-05 in a mead. I made my first BOMM (https://www.homebrewtalk.com/f30/brays-one-month-mead-429241/) a few months back, and after reading a couple of the threads on gotmead that resulted in the BOMM recipe, I decided to try a version of it using...

So today I made a 2.5-gallon BOMM with some steeped crystal malts. After steeping the malt, I boiled the half-gallon of wort for about 5 minutes to kill off any bugs. Right before turning off the heat, I tossed in the nutrients and potassium carbonate without hydrating them first. Wow, it...

For example, for a 3-gallon batch, do I just multiply the amount for one gallon by 3 and so add 3/4 tsp?

How much potassium carbonate should I add for a 2.5 - 3 gallon batch?

As for #2, I was planning on steeping 12 ounces of a lighter crystal malt to provide some flavor/body. Also, I'm going to do a hop stand with one ounce of whole leaf Cascade and then dry hop it with the same amount. Hopefully that will make up for the lack of flavor. I'll keep you posted on...

I'm about to start on my next couple of BOMMs, and I have a few questions regarding nutrient additions: 1. How would I adjust the nutrients for a 2.5 gallon batch with an OG of 1.088? 2. How would I adjust the nutrients for a 2.75 gallon batch with an OG of 1.057? 3. I want to...

I'm curious as to whether you ever got around to trying this and if so, how it turned out.

Well, I tried another with a friend last night, and I think it's just the ethanol content that I'm referring to. I'm just not used to drinking mead, and it seems like the alcohol is usually hidden better in big beers.