Supporting MemberHBT Supporter
- Jan 18, 2020
- Reaction score
- South Bend
After 342 batches of beer, it's time to branch out to other fermentables. I have questions! I also have wildflower honey, maple syrup, an assortment of beer yeast, Fermaid O, some fruit juice concentrates, some wood chips, and gesho entchet, and I'm ready to start something today. Or I can order more ingredients, if needed. But anyway, questions:
- Under the terms of the armistice with my wife, all fermentation must happen in the garage. Right now that means ~55 F. Can I use a lager yeast and get good results? Or should I use something like K1-V116?
- Alternately, I can use one of the fermentation chambers usually given over to beer and get the temperature anywhere between 50 F and 80 F, but I'm not willing to tie one of those up for more than about two weeks, because there is beer to be made.
- I'd love to have drinkable product sooner, rather than later. What makes the "one month" mead drinkable after one month ... is it the specific Belgian yeast used? Could I swap in a different beer (lager) yeast and still get good results, similarly fast?
- Is a session (5-6%) mead an easier lift?
- Can I follow the steps for mead to make an acerglyn, or are there necessary (or prudent) modifications?
- Does anyone have a good t'ej recipe, or at least some yeast advice?