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Could anybody help me with my Honey Beer recipe? I have 1.116 OG beer fermenting consisting of fermentables from 30% Honey, 40% Grain, and 30% Extract. I pitched with a high very high number of Pacman yeast from a cake based off of the Mr. Malty calculator. I know in meads you need to provide...

22 and +3 months of experience Im in college and its actually how I found out about it. I was in a microbial physiology class going over fermentation! I was sold from that point on! Admittedly though I found it as a senior. Now I'm looking at the ideas of possibly making a microbrewery in the...

Water bath is the most efficient method by far to buffer against temperature changes. I let my carboy sit in a 50 gal tub filled to about half way. I keep that in a cool, closed room and let it go! Its the most cheap worry-free system for myself and I live in Alabama. We regularly have 95 -...

So I had a Austin Home Brew Texas Blonde mini-mash kit as my last recipe lined up before I have to re-order. This will be my 6th brewing batch so I'm feeling seasoned. With that being said I have had the time to read all over these forums. One thing that interested me was the Mead forums. I've...

Whoa that's intense! The most yeast I ever have had in one go was with a Pacman smack pack, but at best it was 1 inch tall. Your situation... thats a lot of yeast and a little beer. Wonder if its due to the starter pitch rate.

Umm... why is this necessary? If you're going to provide video why not provide more substance than "Here @ 1:35!" I don't know what he even did. Looks like he put a lighter in a beer and drank it really fast.

T58 produces the craziest white Krousen I've ever seen. It more bubbles than anything, but in my wit beer it was snow white. It was pretty cool. I like that krousen, it looks so cool! Yeast are amazing!

I rarely sanitize much when transferring from one container to another. As long as you know your yeast culture is pure and nothing is in your wort then you can pretty much be sure that nothing will contaminate in between that time. Not to mention if bacteria do come into the wort they will be...

I may try what you suggested. I have been wanting to venture into mead, but haven't had the chance. Braggot looks likea good way to step into that category. I wonder what pacman would do to it?

Notty was good to me as well. It turned my porter into a clean sexy beast with no yeasty after-taste. It smelled fine the whole time it fermented and it was a quick worker at that. Where as US-05 tasted like **** at the bottom of the bottle and left a horrible taste. I have had to use multiple...

Yes, but it will settle out. You'll need to re-warm to room them and give them some time to kick back equilibrate to that temp.

http://infolib.hua.edu.vn/Fulltext/ChuyenDe2009/CD39/58.28.pdf is a good source of information, however its more oriented toward the industry side of things. Thats good because you'll be getting purified strains. In the article they grow Lb. delbruekii on molasses it seems. So I'm with you in...

Good call on on it being a disaccharides though. I had completely forgot about it. Lactic acid is a product of homofermative lactic acid metabolism where pyruvate is turned into lactic acid consuming 2 NADH. Glycolysis only takes 1Glucose -> 2 Pyruvate at the gain of +2 ATP and +2 NADH. The...

20*C Fridge slows down metabolic processes so that when introduced to a warm environment causes a lag time due to transitioning on and off genes to deal with those temps. It takes some time for them to kick back up plus the right metabolites have to be there. Since yeast produce mixed acid...

I think Lactobacillus delbrueckii consumes lactose in homofermentive metabolism producing lactic acid as a bi-product. The bacteria is quite small so unless it forms a bio-film or clumps together in suspension which seems to be common in beer-related microbes...

Stopping them in late log/exponential phase(around 24h after last step up) is ok as long as you stall them in the 20*C fridge. The cold slows down the metabolic processes of the yeast. They will settle out and divide less frequently until you allow them to warm up again.

Yeah that's a lack of oxygen. Be careful with that or you could seriously fall and hurt yourself. Not to mention ruin your batch!

I am from Birmingham as well. For a good selection should have gone to the Magic City Brew Fest ( http://www.magiccitybrewfest.com/beer.html ) they had a ton of good selection. Supposedly Jclyde downtown has some good beer on tap constantly. They also support the Brewfest too! Look for...

5 gal of an American Pale Ale 5 gal of a wit beer 17418.5

The yeast undergo mixed-acid fermentation converting sugars to ethanol, as well as other small organic acids like fumerate and succinate as well as C02. That's partially why different strains give different flavors. Different strains produce different ratios of organic acids which is what leads...