DeadYetiBrew
Well-Known Member
So, it turns out I can get about 15lbs of Local Wildflower Honey for about $60. I've never made a mead and really only tasted 1 store bought mead. I love the thought of a hybrid beer/mead and saw the post on the front page with a Braggot recipe. However, being newly back into homebrewing I no longer have my AG equipment and have reverted back to extract brewing for a bit.
My thought was 5 lbs Honey and 5 lbs DME, steeping 1lb each of Honey Malt and Crystal 10L.
Kept the hop schedule from the recipe posted of 1oz Fuggles at 60, 10, flameout.
The recipe specifically says high ABV tolerant British Yeast and this is looking to go from 1.094 down to 1.014 abouts. I have a yeast cake that has brewed 3 consecutively bigger beers, a porter, an 'irish red/wee heavy', and an Old Ale. All three beers without thinking have had adjunct sugars added in some fashion whether it was Lyle's Black Treacle, Honey, or Brown Sugar.
The questions I'm getting to is would this yeast cake (WYeast 1335, btw) be strong enough to avoid a stepped fermentation? How much/Would I still need yeast nutrient?
My thought was 5 lbs Honey and 5 lbs DME, steeping 1lb each of Honey Malt and Crystal 10L.
Kept the hop schedule from the recipe posted of 1oz Fuggles at 60, 10, flameout.
The recipe specifically says high ABV tolerant British Yeast and this is looking to go from 1.094 down to 1.014 abouts. I have a yeast cake that has brewed 3 consecutively bigger beers, a porter, an 'irish red/wee heavy', and an Old Ale. All three beers without thinking have had adjunct sugars added in some fashion whether it was Lyle's Black Treacle, Honey, or Brown Sugar.
The questions I'm getting to is would this yeast cake (WYeast 1335, btw) be strong enough to avoid a stepped fermentation? How much/Would I still need yeast nutrient?