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Mine has been in tertiary off the oak and nibs for a couple mos now. Bitter from the cocoa, tannic, and over oaked, I think a few more years will do it some good.

Us05 can go to 12%

If you ferment to completion then you can prime as usual.

Gahhhh keep your vinegar forum away from my wine forum. I don't want it to get contaminated!

If you ever get together a group buy of a custom pressing (perhaps a high volume would entice them) I would be in for 10 gallons.

Is there any downside to dispensing half a corny keg and then switching it out if I feel like drinking a different brew?

I did a skeeter pee iced tea mead on a us05 cake which turned out great. Followe the usual recipe. Came out around 9%. Smoother than the stuff I made with wine yeast. I say go for it!

Also, if you want to go through the trouble for something, I would say you could pasteurize (or at least refrigerate) a soda with natural sugars. I think it's the unfermentables that will have a greater effect on the flavor and mouthfeel of your soda as compared to where you get the actual...

To me it makes immensely more sense to just sweeten with unfermentables, steep grains for malty character, and prime with dme. Going through all the trouble of a mash for a small amount of sugars just doesn't seem worth it.

I think there is an airlock sniffers support group somewhere on the site.

Bumping this to see if anyone has any experience with it. I'm thinking a bit of crystal or honey malt might do some good in a root beer or cream soda. Can anybody think of any downsides?

Grndslm, you cannot do several things wrong and conclude the flavor problem comes from one of them. You have NO evidence for that.

I've seen a number of root beer recipes that call for using vanilla extract, but as long as I'm going to be steeping some frickin roots and bark in my soda I figured I'd go all natural. Does anybody have any recs for conversion of vanilla extract to usin beans with a 1 hr steep/ simmer. I...

Fermented= fermentis, darn autocorrect

If you are going for dry yeast you could try a couple of the fermented safbrew yeasts (wheat or belgians) and compare them to a batch of your gold standard Nottingham.

Is their 3 week mead any good? I would be really surprised...

Any update on this as it ages? I'm thinking of using a similar concentrate in a braggot with a lot of crystal to preserve some sweetness.

Thanks Calder. That seems like a very useful rule of thumb. Maybe I'll just pitch half the cake for my high gravity batch.

I've heard that but I've also heard that you need lots of yeast for a high gravity batch. I just don't know where to draw the line.

Once the weather warms I plan on making a foray into the land of liquid yeast and saison brewing. With this in mind I have plans for 3 batches of saison done serially (due to limitations of space and yeast). I was just going to pitch them successively on the cakes from the previous batch but...