Recent content by SeanTheWheatBrewer

Why doesn’t anyone just use one-step sanitizer?

I use balloons for an air lock on my 1 gallon mead batches. CO2 coming off solution preventing oxidation. Ballon contraction indicates fermenting is primarily done. I use about ten raisins for nutrients if I don’t have fruits in the batch. I refrigerate then rack next day to another 1 gallon...

Tried boiling with hops and a little honey, came out tasting well after 3 weeks and I’m trying an additional 2 weeks of secondary fermentation with orange juice

What’s the best yeast to use with this one?

75 is room temp, must be too high. Very frustrating, I have moved on to mead until temperatures come back down

I’ve also had it bottled for 3-4 weeks now without a change in the off flavor

A better description would be “solvent like”. My next batch came out this way also. I think my room temps may be too high. Room temps stay 74-75F. Is this too high?

Will extending time bottle conditioning clean up acetylene flavors?

I tried secondary fermenting after 4 days, jury is still out. I bottle on the 15th

Ice water bath is very effective if you spin the kettle every few minutes to promote heat transfer and mixing. Use cold packs and ice cold water for first bath, then drain and refill with ice water second time

Does more bubbling action occur with secondary fermentation?

Most of the recipes on BeerSmith call for 7 primary and 14 days of secondary fermentation. I’ve only done primary on my wheats so far. Gonna try the 7/14 method