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How much honey you use depends on how much you want the flavor to come through. Its a simple sugar, so the yeast will go to town on it. I used 1 lb in an IPA and it was completely lost as far as flavor is concerned. Add the honey at flame out. If you add honey while over a heating source...

I can't really be too specific here, cause I don't really know much about it, other than it comes out of a 5 gallon bucket at the home brew shop. It's not crazy translucent, but it doesn't appear to have noticeable solids in it. I am really more interested in what method people are using...

I am new to mead, and it seems like Campden is more of a wine/ cider thing but I was wondering if anyone had any hands-on experience with the two methods in the title. It seems to me that some people think heating honey ultimately drives off desirable aromas, but helps remove undesirable...

Anyone know if this is appropriate for fermentation of mead??

I'm finding that to be true after just a day and a half of poking around the internet periodically. It seems like this open-fermentation is kind of like using your must as a starter (producing lots of yeast cells in the presence of O2). Is there a reason why wine makers don't just use...

Thanks for the explanation. That makes sense... So even in open-vat fermentation, it isn't necessarily 100% aerobic respiration. More questions ahead: 1.Do any of the wine makers on this forum use this technique? If so, how long do you ferment "open" before adding an airlock? and do you rack...

After recently screwing up a the fermentation on a batch of mead, I started reading on wine making and stumbled across this article So, my issue/ question with this article is that he says to pitch the yeast (after 24 hours of cooling) and just set a towel or something over the fermenter for...

Thanks for the reply. I added about 1/2 Tsp of the nutrient yesterday, which is mostly dead yeast and some other junk yeast like to eat (as I understand it). Wyeast website says to use 1/2 teaspoon per 5 gallons of must. Are you thinking it still needs more? EDIT* GoFerm isn't available to...

I'm a long time brewer, this is my first swing at a mead. SO a lot of my expectations with mead fermentation are based off of what I know about ale yeast and beer fermentation. My mead seems to be stuck at 1.040. It's been in primary for approx. 3 weeks. The fermentation never really...

I don't know my specific mash temps because I found out shortly following that batch that my thermometer was on the fritz. but I know I got a lot more attenuation out of this batch than usual, so I am sure that I fluenced the dryness. Really ny question was I regards to that actually- whether...

FWIW, I dry hopped my cascadian dark ale with 1 oz cascade, and 1 oz centennial for 2 weeks after a 2-week primary fermentation.... These are both very aromatic hops. I had bottled a little residual beer from the primary (prior to dry hopping in the secondary) and compared the two finished...

I used US05, and not for any other reason than that's just the yeast i got used to using for american IPAs, so I just kind of stick with it for most of my american style ales. My fermentation temps are usually between 68-72 degrees. Portland, Oregon Tap water; Here's what Beer Smith...

I just tried the first of a Red Ale I brewed, and for lack of a better word, this beer is just plain boring. Its a little Caramelly, light hop nose, medium bitter finish, but the middle of the flavor, the malts in particular, are just missing something. Here is the recipe: 6.00 lb Pale...

Wortmonger, are you saying that secondary fermentation is a thing of the past? I ask respectfully, rather than challengingly, but I thought that the idea behind secondary fermentation was to remove the beer from the yeast cake created during primary, allowing the rest (or decent amount) of the...

I have an IIPA that seems to have fermented out fairly quickly. OG was 1.082. 6 days later, SG is 1.020, which is 74.1% attenuation. I usually get about 75% with 2 weeks, so this is right on par. My question is; Do you think I will get any noticable further fermentation in the primary if...

Thanks for the replys! I went ahead and moved some of the 30 minute additions to the ten, and left the rest alone. I wound up hitting 1.080 @ about 116 IBU (per Beer Smith).

So I've been doing some single hop IPA's lately and I need some help with this one. I just drained what was left of an all-amarillo IPA, and I was disappointed with how quickly the hop flavor and aroma dissipated. So I figured I’d increase the late hop additions on the Simcoe IIPA I'm...

So I brewed my first Wheat beer about 5 days ago; Blackberry Wheat Partial Mash using Wyeast 3056. I used 2 packages of 3056 with no starter. O.G. was 1.052. Fermentation took off like a rocket after about 12 hours; to the point where the airlock completely filled with beer, despite having...

I'm glad someone brought the oak chips back up. someone mentioned it early on, and then it disappeared. I haven't got a recipe down yet, but I deffinetly plan on soaking the oak chips in Jamesons for a week or so before they go into the secondary, then add a little more jamesons (1.5-2 cups)...

I've done something very similar. In my case it was Wyeast 1056, and then added US05 (which are very similar strains). Mine turned out just fine, but I can't speak to your yeast combination. Run your O.G. through Mr. Malty Pitching Calculator to see what ou [I]should[I] have pitched...