Search results

The point where oxygen is good for the yeast but bad for the beer.

I've done quite a few beers now, but this is a first for me. I had a super aggressive first 24 hour fermentation and the foam head filled the head and out the blow off. No big deal, but there was a lot residual hop flakes left and there is a crap ton gunk stuck to the top of the carboy below the...

Ya, first time and messed up the ratio. It was like syrup.

If you are completely done fermenting then you can add sweeter Mead or sugar. It works. However if you have live yeast in your drier mead you are hoping to sweeten, then it could start up fermentation again and dry back out over time. The sweeter Mead is sweet for a reason, excess of sugars not...

I've done ginger and found it quite refreshing. More of a summerisk drink.

My first batch I used 5lbs of Snowberry and it was so sweet it was almost undrinkable. It was more of something you'd pour over ice cream.

Are these your running totals from forever or just this year? If just this year how do find the time, space, and have the ability to consume so much? I'm at about 22 this year and thought that was a lot.

LoL to the white girl reference. "OMG this Mead is about me!"

You could stir up the yeast cake at the bottom I suppose, but you'd be stirring up all the must settlement too and you would have to wait a while for it to settle back down again. Even then it isn't guaranteed that it will do anything. It could introduce off flavors with the dead yeast being...

Yes the place we are going requires it. It also doesn't allow hard alcohol so Mead it is!

After 11 months your yeast is either dead or dormant at the bottom. Usually adding fruit takes place near the very beginning for a hint of flavor or after racking to secondary with about 10-15% left in fermentation for stronger flavor. It is not impossible, but in my experience you may have...

No, but that would have been awesome. Maybe I should make a label...we are having a bare tender serve the beverages. I making Harder apple cider and an American cream ale too. I took an official FG and it came out to 12.8% Started with OG 1.116 about 3.3 lbs/gallon, and use EC-1118 champagne...

Orange Blossom for my wedding in November. Bottled today. About 5.5 gallons worth at 14-15%ABV

Let us know how it comes out I would like to try something similar. Sounds good.

I have a follow up question to comment. When you take a sample from the fermenter, do you put it back when your done? Does opening and closing the fermenter to take samples several times mess with the oxygenating of the beer?

Depends on the size of your batch? 1-1.5 pounds per gallon me thinks.

Does cold crashing have an effect on the yeast in terms of bottle conditioning? I'm not kegging just yet.

I did a five gallon batch of whiskey barrel stout over a year ago and it came out great. I have done a number of different ones (Belgians, ales, Oktoberfest, etc) since then, but decided I wanted to do a larger batch of the stout for the coming winter (Winter is Coming!). However I wanted to...

Duplicate post

If your dry is dry because the yeast ran out of sugar, and is just laying dormant, then adding it to your sweet could activate the yeast again now that it has something to eat. It could end up just as dry though. Best thing to do is figure out what sweetness level you like and stick to those...