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TBH baking yeasts do vary in how they handle fermentables. I’ve only used Fleischmans Active Dry yeast and it fermented to 14% alcohol. No off flavors and it cleared. However I’ve heard that Rapid Rise or Red Star baking yeast aren’t very good for brewing. But Red Star does put out competent...

Eh you should be fine. I made a Red Grape Black Cherry Melomel last year with bread yeast and it came out delicious. Cleared out pretty good too.

Did you use a yeast nutrient? I’ve heard that if you’re gonna ferment at higher temps with kveik you gotta give it some nutrient. May be the reason for the taste.

You can make Pyments with store bought juice. Hell I did one last year though it also had Black Cherry juice and I used dried tart cherries in primary. Also fermented it with Fleishmanns Active Dry bread yeast. The idea that bread yeast gives a cloudy brew is incorrect. It came out clear. It...

I like using my gallon jugs and LBMB to test out batches. Right now I’m working on a Sack Mead that started as a 1/2 gallon with Mesquite honey. Added more honey and racked it to a gallon. Let it go dry, added more honey and them into a LBMB.

Tonight it’s gonna be my Hefe style wheat braggot. It’s a good easy beer to drink after a day working in a loader.

That’s a special prickly pear I haven’t seen before as it doesn’t have yellow flowers. That being said, I think the February Snowpocalypse was good for the prickly pears as they are LOADED with fruit rn. They’re still green at the moment so I’m researching how to best handle them when they ripen up.

Well a pound of honey is usually .035 of gravity so three lbs of the stuff will give you 1.105 which if your trying to hit 1.110 will get you close. But that one lb of sugar will give you .046 of gravity which when added to your must will give you 1.151. And then the 2 oz of orange fruit made up...

Everyone loves to hate on bread yeast but I just made a pyment from Grape juice, Black Cherry juice and honey and it went to 14.85%. If the fix works, then it’s not crazy.

Oh hey you did the Brian and Derica recipe. They actually did this recipe earlier in their videos but used Lallemand Nottingham Yeast. In fact, I just finished that recipe last week. I didn’t have to use Go Ferm or Fermaid and it finished at 1.021.

Right now I have a Traditional Mead in conditioning phase. In primary I have a Black Cherry Concord Pyment that’s going nuts.

Getting a Little Big Mouth Brewer with additional gaskets, Wheat LME, WB-06 yeast and Tettnanger hops.

We doing shoutouts? Cool beans. I wanna give props to Homebrew Party in San Antonio, TX. Back in 2014 I started my first brew and they helped me with caps, sanitizer and the like. Now I’m back into homebrew and I’ve bugged them religiously for more equipment. They even joked that they should...

I just took the survey. I'm celebrating Fathers Day with my dad and I'm gonna BBQ.

I've only ever been given one nickname so Buffalo Joe is what I'd call my brewery.

Ah yes I see that now. Well I suppose you could always pitch the dry yeast into another recipe to do a side by side comparison. Forgive me, I'm upbeat.

Yep. If you scroll down on the pages it gives you an option to change from dry to specialty yeasts.

That porter looks awesome. Gonna have to.try and make that kit sometime.

Freetail isn't within walking distance to Ft. Sam but its pretty good. You can also check out Blue Star. We also have a Flying Saucer here.

Just wanted to let my fellow BBS brewers know my IPA came out delicious. Foamed up a bit due to only being chilled for 3 hours but the rest is chilling in preparation for this weekend. So thanks a bunch dudes!