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So I just ignored it and let it sit in the primary... checked the gravity the other day. It's at 1.000. So something finally did the trick. Any risk keeping it on the yeast or do I need to rack this off? Too late? I realize it's now a dry mead so has to age longer.

A worthy bump

Today it's 1.052. I just sprinkled on some EC-1118 without hydrating it. If it doesn't move anymore, I'm just going to dump this batch. This is ridiculous. I'm done with mead :(

10 additional points, and that took a lot of effort. I kept the heat at 80F for five days. Looks like it might be moving now though with the new yeast.

+5 alt 12933.25

1 week later, it dropped just 10 points. I went ahead and followed Arpolis' instructions for 71b-1112 with the exception of making only a 2 1/2 cup starter instead of 3 cups (didn't have a big enough container available). Not too happy that I'll have to back sweeten, but if it ferments, I'll be...

Excellent. Yeah, this was a direct pitch from the vial. I never do that with the beer I brew, but i was taking the advice of a successful meadmaker... she must have left out some information or I didn't listen. I'll let you know how it turns out.

Thank you for the advice. I added a tablespoon of the energizer, aireated for about 15 minutes, then cranked up the heat to 80. I'll give Lalvin 71b-1112 a try if this doesn't get going.

hi

Thanks stpug. Sorry I took so long to reply. I ended up doing this: 0.75 crystal 40L 0.75 crystal 15L 12 lbs LME 2 oz magnum 60 1.5 cascade 20 1.5 cascade 15 1.5 cascade 10 1.5 cascade 5 I also added 1 lb, 7 oz of honey, but I don't remember adding it. Perhaps it's a typo in the recipe. San...

IPA - 5 gallons Irish Red - 5 gallons Amber - 5 gallons Imperial IPA - 5 gallons Alt Bier - 5 gallons Tripel - 5 gallons Mead - 5 gallons 35 gallons so far 11,887

This is my first mead. I started it up 3 weeks ago and the OG was 1.090. Ingredients were 12 pounds of orange blossom and 4 gallons of spring water. Room temperature was 75F. No boil. Added recommended dose of yeast energizer. Oxygenated using a stone/filter/aquarium pump. Two days into...

Although I have moved on to all-grain, I find myself with some extract remaining. 15 lbs Gold LME (2 6# and 1 3# container) 1 pound of crystal 15 1 pound of caramel 40 9 oz of cascade (AA's are not known) I was thinking about just making one 5 gallon big beer with these ingredients...

I use my glass carboys whenever they are open because there is no risk of leaking. I also like to be able to see fermentation. I've cracked 3 bucket spigots now, but luckly haven't lost a full batch... just leaks a lot.

How did you beer turn out? I saw the same thing in mine last weekend. It still smelled very good though. I racked to my bottling bucket and left most of those bacon jelly fish on top, but I think at least one got to the bottling bucket.

While you look around for something new, you can just calibrate both thermometers using these two standards: Ice slurry = 32F Boiling Water = 212F That will give you two points. You can determine their accuracy by plotting it out for all other temperatures. Only risk is you have to assume...

I finally have made the same recipe both with and without the secondary for dry hopping. The resultant beer using the secondary produced a much stronger aroma resulting in a better beer. I think it was the trub in the primary reducing the effect, or perhaps it was because I could rack directly...

Just thought I'd give an update. I've used these a few times now. The first batch was with some fruit, and now I always smell the fruit regardless of how well I have cleaned it. It hasn't impacted any of the beer though. One of these has an air leak, so I assume it's around the lid. I never...

My carboy is dirty

I used the northernbrewer extract kit, made a few tweaks, but in the end I failed to account for the volume added with the late add of extract. Basically the recipe is 3 pounds of amber extract with some hops at 60, then 9 pounds and more hops at 15 minutes. Based on my OG, it looks like...