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    1. Senior Member FlashRedGLS1.8T's Avatar
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      02-26-2017 09:04 AM #1626
      Made a BOMM last night, it is rocking heavy fermentation today.


    2. Senior Member patrikman's Avatar
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      04-12-2017 02:55 AM #1627
      Quote Originally Posted by FlashRedGLS1.8T View Post
      Just bottled a kolsch and started a batch of dry mead.

      Welcome back.
      Tell me more, I've been on a yuuuuge mead kick lately. It's amazing how much good mead is coming out of the Midwest.
      Quote Originally Posted by Elbows View Post
      Igor Natan Segala...that beautiful bastard. I made out with him one time behind a Red Lobster in Mookala, Wisconsin - on a bet. Little did he know that the simple kiss and $7.48 would lead to life-changing consequences. That was before the war, before this all happened. (stares out over the nuclear wasteland)
      Support Your Local Homebrewery

    3. Member thetwodubheads's Avatar
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      04-15-2017 11:03 AM #1628
      Well, it's time to pony up and buy some more equipment. I have now made two batches of all grain stout using my Mr. Beer stuff. While it has worked, and the first batch turned out good (second is still brewing), there are just too many floaties for comfort. I tried harder to limit how much troub got into the fermenter, and I'll be making more of an effort to leave more out of the bottles, but I think I just need to step up to a double bucket set.

    4. Senior Member FlashRedGLS1.8T's Avatar
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      04-15-2017 01:58 PM #1629
      Quote Originally Posted by patrikman View Post
      Tell me more, I've been on a yuuuuge mead kick lately. It's amazing how much good mead is coming out of the Midwest.
      Agreed and I drink as much mead as beer. In Ohio we have a couple very good mead producers.

      I made a 5 gallon of dry mead. It's still going.

      Just started another 1 month mead, but used a sweet mead yeast.

      After bottling a 1 gallon batch of BOMM using the following:

      The BOMM - 1 gallon
      Get a one gallon jug of spring water - I use Ozarka - make sure it is not distilled!
      Remove 1/2 cup water to compensate for Wyeast 1388 smack pack volume.
      Draw line on jug at current water level.
      Remove 3.2 cups of water from 1 gallon jug. (757 ml)
      Add honey back to the line. About 2.4 lbs.*SG will be 1.092-1.1.
      Add 1/6 tsp potassium carbonate (Not calcium carbonate!)
      Add 1/4 tsp Yeast Energizer (DAP)*
      Add 1/2 tsp of Yeast Nutrient.*

      Cap and shake until all honey is dissolved - it will take a bit of effort!

      Add activated Wyeast 1388 yeast.
      Be sure to squeeze every drop out!
      Shake once a day to aerate for the first week. No water in airlock for 7 days.
      Don't forget to monitor the gravity with a hydrometer so that you know when to add the nutrients!

      *the Yeast Energizer and Yeast Nutrient will also be added again at 2/3 and 1/3 sugar break.
      Example: If SG is 1.099, You would add again at 1.066 and 1.033.

    5. Member
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      04-17-2017 05:03 PM #1630
      Quote Originally Posted by thetwodubheads View Post
      Well, it's time to pony up and buy some more equipment. I have now made two batches of all grain stout using my Mr. Beer stuff. While it has worked, and the first batch turned out good (second is still brewing), there are just too many floaties for comfort. I tried harder to limit how much troub got into the fermenter, and I'll be making more of an effort to leave more out of the bottles, but I think I just need to step up to a double bucket set.
      I would much rather cold crash to drop anything out of suspension before bottling than move to a secondary fermenter.

      You may also want to look into a 2-3 gallon ball lock keg, bottling is really not fun at all.

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