Recent content by MickB

I'd like to try this for adding flavors to my meads!

WHAAAA

Would be great to use this in my smoker. The built in thermometer is not very accurate!

As a carnivore, it's always just meat and Mead after church on Sundays. Not much else needed in life!

I use hibiscus often in low abv meads fermented with beer yeast. If you use a lot and pull it out early, you won't get much/any floral flavor. Likely it was the cucumber that made that HiCu beer taste like shampoo. I just added 40g to an 8 gallon brew along with cin and vanilla, left it for 4...

I use buckets and Fermzilla Allarounders. Not a fan of plastic, but I don't feel like spending the price to upgrade to stainless yet. Also, I brew low abv meads, (some beer style), no beers.

With my kveiks, I use a big cooler with a sous vide (for cooking) set a couple of degrees above my desired temp. They are made to run 12 to 60 hrs easily. I have had one running almost constant for a month before. It seems to be pretty darn efficient and my electric bill didn't hurt near as...

I have this lager mead in a pressurized All Rounder. Definitely no oxygen! A tiny bit of pellicle tho. I am considering kegging this with citra hops or a citrus peel that may play well with the hint of sour/tart.

Let us know how it turns out!

Geeze, I didn't realize that! I would have taken it off there immediately! Son of a gun!!!! Thanks for letting me know! Is there any sure way to stop the conversion from happening once I get it off the gnat?

haha, maybe it will be like the cherries in the moonshine bottle that taste oh so good!

I think I'm right around 44 gallons right now! Finished or in process. All between 5%-8.5% carbed.

I have 2 session meads, 5.5%, on the same saf-lager yeast. Just honey, nutrients, yeast, and water. Made the first batch and it was so good that I kegged it and threw new must directly on the old and let pressure build back up to 15psi. The first batch was incredible, crisp, great...

Sounds like your a terrific candidate for combining your love of beer brewing with session meads. A lot more ppl are finding ways to make "beer" but replace the grains with different honeys. The yeast? That's still a problem for me too. Likely not as sensitive as you are, but if I sample...

I am interested in trying this with my Fermzilla allrounder. Currently, I raise or stabilize the temperature by placing my allrounder in a water bath with a sous-vide keeping the water temp hot, haha. It works, but if my ferment runs long, this gets really annoying and can be louder than I...