Search results

What would make a mead taste sour after Primary fermentation has finished at week 3? There is no longer any activity, and it seems to have degassed itself. Tastes a bit sour but there is no visible signs of infection from another bacteria that usually present itself. Ingredients are: Honey...

I didn't rely on only the sugars from the grain. I used 5 lbs of honey for the main food source. I was simply using it for flavoring. As to the sugars available in the grain, there shouldn't be much even though it is malted. I havn't heard of people using dry grain in a hopping style of...

I know the basics, but they might have changed ever so slightly in the past 12 years. I'm looking for a solid high gravity and tolerance yeast other than EC-1118. Not only am I trying new flavors, but new methods of increasing the intensity of the flavors I like, while increasing the amount of...

I'm aiming high with this batch. Enough sugars to get upwards of 16-18%, and a high tolerance yeast as well... EC 1118. Perhaps I should look into a shorter time of allowing the grain to be in the mix, or change the time of exposure as well... maybe in secondary fermentation next time...

I added the Grains last, and the yeast I used was already well started when it was pitched. I think ill have to be more careful in the future if this turns out well. Will a very strong yeast be able to starve out the LAB? Or do the feed on different nutrient sources?

To be more specific, I caramelized the honey first, added all other ingredients mixed it vigorously to oxygenate, and then added dry cracked rye grains. not the usual procedure for sure. The sugars in the grain are not entirely fermentable and to be honest, I would put the content of the grain...

So here I am drinking Rye with a friend while distilling more Rye at the same time because... Rye not? All Dad Jokes aside, I do not know what I have done. I caramelized 5 lbs of honey and reduce it by about a 1/4, and dissolved it in spring water. Then after it reached Approx. 80 degrees F, I...