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Is that a 5 gallon batch in a 6 gallon carboy? If so, I may need a blow-off tube soon.

Good to know. Thanks!

What? I thought you could aerate too much especially after fermentation starts.

It's bubbling! Thanks for the advice. +1 to everyone who said be patient.

I'm a little hazy on the concept of aeration. Because there can be too much aeration, right? I dump the brew pot into the fermenting bucket and topped it off water, I've always relied on that to aerate my wort. I pitched the whole vial. I pitched at 72F and I'm fermenting at 68F.

Thanks for input everybody. I feel like I have a better grip on the situation now. I'm glad I don't have to deseed the puree, because it's a pain. I would have to force all 7 pounds through a sieve. No thanks!

I made a Bells Oberon Clone two days ago and the airlock is not bubbling yet. I can't figure out what I could've done wrong. I used liquid wyeast for the first time but I'm pretty sure I followed the directions. Help!

Thanks a lot for the response, jezter. That answers a lot of my questions. A couple more questions though. How long would you keep the melomel in primary and secondary before racking to a third for bulk aging?

I'm using two packets of Lalvin EC-1118. Duder said it was a champagne yeast but the packet says wine yeast.

I'm getting ready to make a raspberry mead (melomel). It's going into a 5 gallon fermenter so I'm guessing I'm going to need to make a 4 gallon batch so there is enough headspace. Now for the questions: 1) I've collected roughly 7 pounds of raspberries from my raspberry bushes this season...

I didn't realize that. What's the conversion? My wort was at 70F when I took the reading.

I just made a batch and the OG was 1.045 when it was supposed to be 1.050. Is there anything I can do to fix that? For future reference is there a way to fix the opposite problem?

6-12 months?

Thanks for the input. ONe more question about Aplewein: How should I age it? Rack it to secondary? If so, how long in fermenter? How long in secondary? How long in the bottles? Okay, so that more than one question. :p

Bumping this old thread to ask: once I've cultured the yeast how much should I use to "pitch" a five gallon batch?

Sorry, I didn't try the search function. I guess I will carbonate it. Thanks.

Adding table sugar to reduce sweetness? I see I still have a LOT to learn! Thanks for the responses. Is dogfishhead 90 considered a double IPA and 120 considered a triple? 120 is way too sweet for me but 90 min is one of my favorite brews.

Actually the Shelbyville Road location is the main BBC brewery. The one on Main is a different company also called BBC and that is their only location. The brewer at the Shelbyville Road location explained that to me when I got a tour of the brewery a few weeks ago. I didn't get any free...

The BBC. Go to the Shelbyville Road location. There is a tap room on Main Street called BBC but it is actually the brewery's first brewer who still has rights to the name. It is also worth checking out; Also, across the river is a very good brewery called New Albania.

I'm a teacher.