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Does it sound like everything is going good with my mead?

In a carboy

Just took a SG measurement my mead is at 1.033 down from 1.115. Brewed it on 15 Jan and its the 5th of Feb. I'm still getting airlock pops about every 5-7 seconds. My question is when should I transfer to a secondary? What and when should be my next thing I with it?

Just my roggenbier in the fermentor my OG was 1.060. Wow triple decoction takes a long time I think it was worth it though.

Doing my first roggenbier using a triple docoction mash. Anyone have any advice. Like after I pull my decoction how long I should let it pull before I put back in the mash tun

Just received this from the city of Regensburg water department. The drinking water of Regensburg consists averagely of: - Calcium (90 mg/L) - Sodium (13 mg/L) - pH (7,4) - Bicarbonate (272 mg/L) - Magnesium (19 mg/L) - Sulfate (34 mg/L) - Chloride (38 mg/L) - Total hardness (3,04...

Yeah beersmith is great

Since we all know that water and its make up contributes alot to beer, wine, etc. I felt it would make a more authentic european mead. I used distilled water as a base water then used the numbers from beersmith water tools to replicate the water from edinburgh.

Thanks for pointing me in the right direction. ou might be interested to know that after digging abit deeper and researching a couple of the breweries in Regensburg, one brewery stated that their CaCO3 was 18dH (German hardness units). which then after finding a convertor...

I'm planning on doing a roggenbier and I want to replicate the water of Regensburg Germany where the style is traditionally brewed. Does anyone have a water report from there?

Just degassed my mead. Took a gravity reading came out to 1.100 SG. Then I fed the yeasties with 4 grams OG fermaid-k. Then have it about 2 mins of aeration. This morning the yeasties are just eating away :)

Ok a buddy and I are discussing if doing a 30 min boil would be alright. Is it neccessary to do a 60 min boil. I know in some cases you increase the time. Why is 60 minutes a standard boil time? Would 30 mins be alright?

Ok next time I go to aerate my mead I gotta remember to degass it. Wow it was a volcano and what a mess.

I made up my first batch of mead yesterday. I used 1 gallon of sourwood honey and used distilled water with the right salts and chalk etc to replicate Edinburgh water. Used white labs sweet mead yeast WLP720, goferm and fermaid-k. Did the no boil method to preserve the honey aromas. My OG was 1.115.

Thanks I'm going to give it a try.

Can I use an aquaraium air pump to draw a vacuum to degas my mead?

Try replacing the cascade with nuggets or millennium hops

Just did the ratio its like 1.275 OMG hoppy

Wow that's going to be way beyond hoppy maybe the sweetness from the maple syrup will help to mellow the hops. What is your BU:GU ratio

Here's a video of the yeast in action Sweet Stout Yeast Action.3gp - YouTube