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A couple of notes: * You really shouldn't try to compare S04 to a kveik - they are totally different animals. S04 is a German ale yeast that was isolated and selected over time for its lager-like characteristics of high flocculation and clean fermentation. Kveiks were isolated over time for...

CKuhns - Since you are using a carboy, you can see inside too. Did you happen to notice at what point visual flocculation/clearing started?

The first round with each yeast, I'm keeping middle of the road (10-12% ABV). Next round, I may start doing splits with different amounts of water in alternate FVs to see how sugar load effects the results. Most of my finished (ie not experimenting wildly) meads fit into two categories...

"depectinizer", while a grammatically accurate term for the effect described, is a made-up word. Search for "pectinase" or "pectin enzyme" and you'll find it no problem

I currently have 3gal of mead (Rainbow Eucalyptus/Strawberry Guava honey) that I started on 8/21 with liquid Hornindal. Given kveik's reputation, I cut all the times in half for my stepped nutrient additions. Today (9/5), I am still getting a steady big bubble (blowoff tube 3/8" I.D) every...

I am interested to hear all aspects of your experiments making mead with kveik yeasts! (Alterations to nutrient handling, fermentation time/temp, observations of flavor/aroma profiles, fermentation/flocculation/aging behavior, possible refermentation issues, etc...) ....I have a handful of...

I have a huge ice cream bean (inga edulis) tree on the property that is loaded with fruit. I'd rather harvest it than leave it to drop for the wild pigs and was thinking about what to do with them. I keep coming across references that it was traditionally used to make a fermented beverage...

Amongst other things, I am a writer and poet, so have a few lines over the years that have rung deeply with me: "For every statement of absolute fact, there is ALWAYS an exception." Heh. Including that one. Always loved the circular math involved in a theorem proving to be true by being...

I started a new set of first-years this spring (after my ex killed the old ones a few years ago). Except for the early-June incident of a couple Japanese beetles munching the growing tips off of my Tettnanger and serverely delaying its growth, they've been going like gangbusters all summer...

Full review of the proposed changes to the 2014 BJCP Style Guidelines at http://tinyurl.com/2014bjcp Let me know what you think!

As many of you have heard, the Beer Judge Certification Program has announced a major update to its Style Guidelines - the styles that homebrewers and craft brewers the world over use to describe their beers. Gordon Strong, President of the BJCP recently did a presentation at the National...

Hey all. Amongst the stuff I'm bathering about on my blog, I am documenting growing some new hops from scratch. http://brewsandstews.wordpress.com/2014/04/12/rhizomes-arrived/ http://brewsandstews.wordpress.com/2014/06/06/preparing-hop-boxes/...

I would like to welcome the Home Brew Talk community to visit my newly-minted blog, Brews & Stews. Although I've been mostly quiet here lately, I've been an active member of the HBT crowd for a long time now - I think a good number of y'all will find my blog right up your alley. :D It will...

Oh, this sounds so deliciously twisted that I have to give it a try! I'd try it for the bizarre mead alone, but this cheese curd sounds verrry interesting (I'm a chef and baker, so new ingredients are fascinating). Once the milkmead is siphoned to secondary and the curds have been separated...

@Calder - I'm pretty sure it's lactic. I've compared to an awful lot of pellicle photos and the tang in the flavor is much more reminiscent of old milk/yogurt than earthy, funky, or prominently sour. The pellicle is a thin white film, looks almost a little dusty (bit no mold furriness or...

A thought on an alternative approach. Since the oktoberfest and special bitter are still in their fermentors (primary on the okt, secondary on the bitter), suppose I thinned out each fermenter with some boiled dme, dextrose, and maltodextrin and dosed each with a different bug pack for blending...

All the lactic buckets taste okay, just not what I intended. The lactic tang is quite pronounced in the special bitter, tastes out of place. It's light in the oktoberfest - the melanoidins from the munich malt are still masking it. Haven't tasted the brown yet - there was a slight surface skim...

At any given point, I have 6-20 fermentors going. I primary in 4gal buckets that I get from work (a batch fills 3 or 4 of them). Every so often, one has a little bug left in a scratch that the sanitizer couldn't get to and I end up with a lactic pellicle (that can sometimes persist in the...

Search the BYO archives...there's a great article with most of them in it. Titled something like "Build Your Own Brewing Spreadsheet" iirc.