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Okay I'll try brewing it at a lower temperature the last two were done in the 68 - 72 degree range. Do you think the saved 1388 yeast will be ok because no where around me sells it and it takes a good week or so to get a new pouch

Im not 100% if the 1 gal bung was new or not. I do wash them well before and sanitize. But 6 gal was done in a bucket, sanitized before and after opening each time.

Back to the bomm. So far ive made a 6 gal batch and started a 1 gal batch 5 days ago. They both taste horrific and smell of bannana. I know that is yeast stress. I payed attention of gravity and added nutrients when needed. Not sure whats wrong. This also might be a stupid question but ill...

That sounds good. I will have to try that out. Do you have a fermaid o to fermaid k conversation for those of us that still have a bunch of K

So its day 11 and for 2 or 3 days my BOMM has a darker film on top of carboy, kinda looks like mead after it starts to clear. It separated then has not done anything else. Also tasted it just to see and it taste not very good. Still early i know. Anyone have an idea what happened?

I will remember no acid for later meads. At k east it didnt hurt this one to much. Day 5 and its at 1.00. Ok just to clear things up do you mean that you dont nead dap if fermaid o is used or that the fermaid k and o are interchangeable with the only difference being O only needs 1 TBSP for...

Im sure its been asked before and im just not seeing it. Can other yeast nutrients be interchangeable? Like fermaid o, fermax, etc. Because for some reason im only finding 80g of fermaid k and most of that is used up in a 5 gal batch. Thanks for the info. Day 3 on BOMM and its fermenting...

so I've found the same recipe on a few sites all posted by bray. few say tsp for nutrients other say tbsp. i started my batch with tbsp and half way through decided to look at other sites thats when i sow tsp. can anyone tell me what one it is supposed to be?