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visits member for 2 years, 6 months
seen Feb 28 at 21:26

Software Developer, Home Brewer & Mediocre Disc Golfer


Nov
17
comment Would Lalvin's 71B-1122 make a good cyser?
You're welcome! Luckily, I've never had a problem finding it, They stock it in my LHS, and it's at most major online homebrew stores.
Sep
23
comment Can I ferment mead without campden tablets?
The must does not need to be sterilized. The equipment should be sterilized w/ no rinse cleaner like star san
Dec
15
comment Are the terms “dry”, “low FG” and “drinkable” synonymous?
I agree with brewchez. Edited the drinkable definition.
Nov
3
comment Which sweeteners are good
Honey does have more flavor than priming sugar. But given the small amount you'd use for priming, you wouldn't notice much of a difference.
Oct
27
comment What exactly should I measure while brewing?
pH needs to be closer to 4. S.G. needs to be more often to manage nutrient schedule. What you say about age improving mead is absolutely true. However, I consider fermentation management and aging separate processes.
Oct
13
comment My mead is too sweet and stopped bubbling. Recommendations?
I own a Hanna Instruments HI 98103B Beer pH Tester with Replaceable Electrode. $39 on Amazon now. This works pretty well.
Oct
13
comment How do you blend your meads/wines?
I would be very hesitant to heat my brews after the secondary fermentation. I already don't like to heat my meads at all even during the primary. I fear that by heating them up, I will strip the aromas & flavors
Oct
13
comment How do you blend your meads/wines?
There has to be some threshold about when not to blend though.. similar to how some shots can be layered. It may not be at the sugar thresehold or ABV measures we see with wines & meads (under 20% ABV).. but there has to be some science behind this.