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Glad i could be of help!

There are not many yeasts that can go that high. The yeast will most likely end fermentation at around 16% abv and you'll end up with a sweat mead.

Nice of you that you want to help, but this is the typical beer protocol which does not apply to mead. There is no real kräusen on mead, sometimes there's some foam but not what you're used to see on beer so this is not a reliable indicator here. The foam can disappear way before fermentation...

Nothing beats recognizing on brew day that one forgot to start the starter :D. Pro tip: Always keep some fitting dry yeasts around for the styles you brew most often. Or just Nottingham. Cannot imagine a recipe that it would not turn into a good beer.

You still need a starter with that one anyway.

I'd CERTAINLY eat that, good sir!

Im pretty sure it's actually done. But the potential of further clean up would make me wait a few days longer.

I'd wait 4 or 5 days in total.

That's good news! How did you like it and where did you use it in?

I wonder if Mango Madness is actually a Kveik in disguise. There are voices online that say its an Ebbegarden isolate and voices that say there is no connection to kveik. I really hope that I am not going to taste kveikiness.....

Thanks, that's what I thought. This head retention thing is an ongoing topic over here, but prior to the test batch, I've kind of solved it. Let's see how the next batch turns out.

Apparently, this one is done. No activity whatsoever since over 24h. I brewed this on Friday evening, today we have Sunday midday. That's a fast one. I don't intend to bottle before coming Friday, but I'm sure I could and it would be fine.

Life is rough sometimes. But nobody should endure that!

I've just finished brewing a mango madness based bitter yesterday, which is bubbling away happily in the 30°C kitche right now. It is about 1.04 OG and a bit of a British/German mix. Mainly MO pale, about 25% Munich 2 and 10% Carafoam. about 38 Ibus from northdown @60min and @10min. Nothing dry...

I've fermented it at ambient temperature without doing anything and the result was great.

Have not had that one, but for a helles I would always want to use imperial harvest. Also warm.

You do not accomplish anything by that. You neither separate dead cells from alive cells nor do you remove trub or other unwanted things. What you do remove, is yeasts natural barrier, which is beer. Sounds harder than I mean it, but a little knowledge about microbiology goes a long way here...

I don't know how long this yeast washing fraud thing is going to live on, but just for the record, you cannot wash yeast at home.

I'm about to brew an ale. It will be great.

It depends on what you're after. Voss will not give you orange, it will get you voss flavour. People tend to describe a flavour by mentioning the next best thing that is close to this specific flavour in their mind and by repeating others. In my opinion, and I've used voss quite a bit, it's not...