Search results

I think he means that the commercial producers probably start with a single colony on a slant tube and multiply it from there. Or, something like that. Edit: oops. missed his follow-up post.

I've started three separate batches of M5 fermenting using TOSNA protocol. One at low nitrogen, one at medium nitrogen, and one at high nitrogen. Early indications from an earlier batch are that it likely will be, at minimum, a high nitrogen yeast, but I'll update later when the final results...

What are the tradeoffs to using sodium benzoate as compared to potassium metabisulfite? I presume it's not as good, or else people would be using it instead, or at least more than they are.

Dansk Modj cleverly cheats the issue by selecting their target mead FG to equal 19% ABV. I guess they must be spoon feeding it?

His Heritage mead is 12.5% ABV.

I think they dip their rings into it, but not into the trub at the bottom? i.e. maybe they harvest from the top or the Krausen?

It might be worthwhile trying to dry out fresh yeast (straight from the Omega packet). If that fails to re-animate without contamination, then there's no hope. The challenge may be creating a sterile environment that nonetheless supports evaporation. Not sure how to do that, except maybe by...

The common wisdom seems to be that this is a fools errand, and that you'll likely undershoot or overshoot your target. But it got me thinking... Perhaps if you aim high enough, such that you're more or less guaranteed to overshoot your target FG, and you have a second batch of the same mead...

It's more work than dried yeast.

You're right. I had some good results with liquid Hornindal at very high nutrient levels. However, the dried Hornindal is, at the very least, behaving differently than the liquid Hornindal, and I'd wager it is contaminated.

The challenge is how to dry it but avoid contamination while doing so? Just leaving it in the open air to dry is probably not going to sanitary enough.

No, some other strange smell that I can't really describe. A bit like vomit perhaps? I dumped both of them.

Thanks! I wasn't aware Bray had posted his Hothead results. It seems I've come full circle now: https://www.homebrewtalk.com/forum/threads/brays-one-month-mead.429241/page-37#post-8516556

Where did Dr. Denard post his results regarding Hothead? My second attempt at Hornindal dry yeast didn't work any better than the first. I'm ready to punt on it.

The kveik yeasts are meant to ferment at higher temperatures. They are unique in that respect. I'm not concerned about the honey as a source of invaders. Rather, the dried yeast cake.

I forgot to mention that I also oxygenated the must using pure oxygen and an air stone prior to pitching the yeast. Fortunately, this yeast cake was taken from a mead, there was hardly any trub to speak of. At least not that I could identify. It looked like a very pure yeast cream. I just...

LOL. I hope you're right. I do feel as though I'm at least getting closer to the truth on how to do it. That companies like Dansk Mjod seem able to make great mead consistently gives me optimism that it should be possible. In contrast, the local brew, called Viking Mead, seems to be all over...

The kveik has fermented at a pretty fast pace: after about 16 hours it's nearly at the 1/3 sugar break: https://docs.google.com/spreadsheets/d/1wwI5_henyjNrjLfzU75NLcZDZEildyiwRwZcArNOAII/edit?usp=sharing It may be late in the game, but a half hour ago I pitched in 50ppm potassium...

I dried out the yeast cake (including trub and all) on parchment paper just by spreading it out and letting it air dry, mainly as an experiment to see whether I could later re-animate it and use it to ferment. The answer to that seems to be a resounding "Yes!". I didn't have a clue as to how...

If high is a 1.25 multiplier, I wonder what a good multiplier for "super high" would be? I'm going to start a new thread about rehydrating kveik.