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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year, 7 months |
| seen | Mar 10 at 15:02 | |
| stats | profile views | 6 |
Software Developer, Home Brewer & Mediocre Disc Golfer
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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. |
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Sep 23 |
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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 |
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Dec 15 |
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Are the terms “dry”, “low FG” and “drinkable” synonymous? I agree with brewchez. Edited the drinkable definition. |
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Nov 3 |
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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. |
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Oct 27 |
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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. |
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Oct 13 |
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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. |
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Oct 13 |
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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 |
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Oct 13 |
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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. |
