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Gravity is down to around 1.050, Fermentation is moving fast. I added the rest of the nutrient in. The watch sample I set to the side is already at 1.030. As the sugar content has dropped a bit I am starting to pick up some of those distinct buckwheat notes... Hopefully they will pass or I can...

Alright, batch got started. Ended up having to make three or four separate batches of hot tea to get a total of around 12.5 gallons of hop tea with IBUs likely north of 100 ( likely pretty much hit extraction limit). 38 lbs of buckwheat honey was caramlyzed in two batches. The smaller batch...

Zeroth Step: Starter! Back a 4 gallon starter of WLP007 yeast. I used sugar water to 1.040 and added FermaidO as appropriate. First Step: Boil the hops! Repeat 3 times for until a total of 15 gallons of hop tea is achieved. 60 minute boils 2 oz Centennial 2 oz Perle 2 oz Fuggles 10 minute...

Brewing up an 18 gallon batch of a buckwheat bochet Washington Imperial Stout a mead akin to a Russian imperial stout but with no grain. I am basing my recipe off of the 2005 American homebrewer association Russian Imperial Stout winner...

Alright guys the meads have been adjusted and are now sitting in kegs getting carbonated. Once the bubbles are right I will give set of tasting notes and numbers.

Alright, finally able to follow up with some tasting notes. Me and my tasting partner created a qualitative scale where we evaluated how how roasty, marshmellowish and honey like each sample was. The scale we created ranges from 0-10 with 10 meaning the sample very strongly embodies a certain...

Also, make sure you do your research about what you are doing and any health risk that might be associated with concentrating alcohols.

So remember that a change in density at the end of the day only signifies... wait for it... A change in density. At what temperature where you pre and post freeze fractions at? As I am sure you know density is a function of temperature among other things. If you want to test your technique out...

Only if you are unlicensed.

Hey all, I am currently planning out making a grainless Russian Imperial Stout (RIS) themed bochet. And one of the key challenges is how do I get the roasty flavor and dark color of a RIS without making the brew so bitter. My solution is to use layers of buckwheat honey caramelized to different...

Wow someone actually read that stuff? Thanks! I love to hear that.

Thanks, its great to be back around my fellow fermentist!

Mead was at 1.002 today. I racked it off into carboys. In one batch I boiled 1500 grams of sliced ginger for 30 minutes and mixed in enough honey to get a gravity of 1.048 in my ginger water. In another batch I mixed 1 gallon of pure cranberry juice with enough honey to get a gallon of cranhoney...

In preperation for the gingermead I am making a 5 gallons batch of nonalcoholic ginger beer. I took 1750 grams of sliced ginger and boiled it in water for around 30 minutes. To that I then added 1700 grams of sugar (9 gram per 100 ml is what fever tree uses). I will add 50 ppm of kmeta to it and...

Added in the other half of the fermaidO at around 1.034. Fermentation is chugging along nice and slow at 62F.

It definitely could not hurt. If anything it might lower the risk of the mead catching something during lag phase.

Some pictures for those who like visual stimulation.

Initial measure of specific gravity was 1.044 at 91F. This should be 1.048 at 60F. Which is pretty close to my target of 1.050. We will see if this gravity changes as it mixes out a bit.

Just to log this changing the nutrient addition a bit after learning my yeast strain is a low N2 need strain I will actually use 22 grams of fermaidK and 185 grams of fermaidO.