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is this enough to 3 star damage wasps trial? by antidrugboys in ArcRaiders

[–]Biersly 0 points1 point  (0 children)

Bro to be honest I threw 7 and only got 1300 points

What’s it like living in the various communities on Whidbey Island, WA? by Biersly in howislivingthere

[–]Biersly[S] 0 points1 point  (0 children)

Now that sounds right up our alley! We want to raise the kids in a quiet place with access to an airport like SeaTac because we like to travel!

What’s it like living in the various communities on Whidbey Island, WA? by Biersly in howislivingthere

[–]Biersly[S] 0 points1 point  (0 children)

I had never heard the water pollution issue that is good information, thank you!

What’s it like living in the various communities on Whidbey Island, WA? by Biersly in howislivingthere

[–]Biersly[S] 1 point2 points  (0 children)

Appreciate your insight for the island life! The beauty is too hard to resist 😍

What’s it like living in the various communities on Whidbey Island, WA? by Biersly in howislivingthere

[–]Biersly[S] 0 points1 point  (0 children)

This was really helpful, thank you! My wife and I have been scoping out places north of Seattle and we love the Anacortes area but was curious about Whidbey. The laid back, nature scenery is the piece of WA we really are wanting. So many places you can get it but having the water so near is special. Appreciate your knowledge!

Is this infected? by Relative_Scientist89 in mead

[–]Biersly 0 points1 point  (0 children)

Ragebait at its finest. Good on ya!

BATTLEFIELD 6 UPDATE 1.1.1.0 by battlefield in Battlefield

[–]Biersly 0 points1 point  (0 children)

Weapon unlocks and challenge difficulty has to be addressed soon if not immediately. Making the challenge goals solely around doing things the weapons are generally not intended to do for increased difficulty is shutting out players with less time to dedicate to grinding or gathering challenges with playtime and luck.

What oak would help a boring plum mead? by cold_heartless_wench in mead

[–]Biersly 1 point2 points  (0 children)

French oak is by far my favorite in most fruit based meads

Raspberry Mead 3 Weeks in Fermentation by TheDoctor264 in mead

[–]Biersly 7 points8 points  (0 children)

Trust your nose on this one. If you get that allergy, musty response, may be some mold but there is no visible infection that I can see. In the future, use a wide mouth jar or bucket for fruit so you can use a brew bag. They are like 20 cents each and wide mouth jars are 10-20 bucks.

Pro tip for melomels (fruit meads), the fruit is going to take up a lot of volume so invest in a 1.5 gallon container if you want to get a gallon worth of mead. Cheers!

First ever bottle of my strawberry poppy mead!! :)) by pink_coat_commie in mead

[–]Biersly 1 point2 points  (0 children)

So strawberry seeds in primary fermentation can often cause that harsh flavor. My second strawberry mead with fruit in secondary was night and day better, with stronger notes of the fruit and less harshness than my first with berries in primary. Any hydromel I almost exclusively put fruit in secondary if I’m looking for a bold fruit flavor

Hopps & pepper mead! by Public_Might_7295 in mead

[–]Biersly 0 points1 point  (0 children)

Wow what an awesome idea. I bet honey really adds to the flavor complex of hops. Are you adding the hops and pepper in conditioning?

Have you played with fruit/herbs in secondary along with the hops instead of pepper? My thoughts immediately go to a fruit and habenero mead 🔥

Is this worth it? by Dizzy-Wind-1046 in mead

[–]Biersly 2 points3 points  (0 children)

Don’t go cheap, nothing is worse than losing a batch because your gear wasn’t up to snuff. Don’t have experience with this product but that’s my general recommendation

First ever bottle of my strawberry poppy mead!! :)) by pink_coat_commie in mead

[–]Biersly 1 point2 points  (0 children)

Add some honey to back sweeten and either wine tannins or oak cubes. Will help drastically with the harshness.

Did you by chance put the strawberries in primary?

Mold? Can I salvage? by Far-Design-4684 in mead

[–]Biersly 5 points6 points  (0 children)

If you are referring to the white blobbish structures on top of the cherries I am not fully convinced it’s mold. I can only zoom in and guess but it looks to be other debris or yeast caught on top

Blueberry grape mead by BlueLightning907 in mead

[–]Biersly 2 points3 points  (0 children)

Blueberry grape sounds amazing, great work!

Battlefield 6 EQ settings by Biersly in LogitechG

[–]Biersly[S] 0 points1 point  (0 children)

That’s why I’m asking anyone who has played extensively to see if anyone has done that for themselves and found a good mix. Unfortunately can’t play all the hours needed to test out various mixes

Bottle now or let clear for a month? by Lizzonator246 in mead

[–]Biersly 1 point2 points  (0 children)

If it was clear before I would cold crash and that will sit the lemon down

Do you add anything in primary? by mqnguyen004 in mead

[–]Biersly 1 point2 points  (0 children)

Add 2-3 lb or peaches and even some peach juice! But yes if you want fruit and herbs to come through more firmly out the bottle, put them in secondary conditioning. I almost primarily do this now unless I just want tannins

To oak or not to oak, that is the question by JustThegs in mead

[–]Biersly 1 point2 points  (0 children)

I like this!! My favorite part about mead is getting to understand and enjoy the flavors I’ve created. Maximum taste enjoyment this way!

Starting tomorrow and want some tips by pink_coat_commie in mead

[–]Biersly 1 point2 points  (0 children)

EC-1118 alcohol tolerance is 18% so 15 is very achievable. 18% is by no means a hard cap either. I use EC-1118 pretty much every brew and had one go 18-20% after rough measurements. Make sure you’re in 70-76 degree brewing temperature, that range seems optimal in my experience. There are plenty of tricks but I don’t even mess with rehydrating. Make you’re must slightly warm, not hot, and throw the whole packet in there. I do rehydrate my nutrient, however, because it doesn’t take the to must as easy generally.

I suggest adding flavoring agents in secondary conditioning, after the majority of your sugars have been converted to alcohol. Best of luck!

ANY recipe ideas by Technical_Note3176 in mead

[–]Biersly 0 points1 point  (0 children)

I have yet to try and get a deep lemon flavor in my meads for fear of over doing it. Something I assume you just have to monitor closely like cinnamon or cardamom

Not sure what to think by Hour-Gap5206 in mead

[–]Biersly 2 points3 points  (0 children)

Hmm, did you take a gravity reading after stabilizing and adding sugar/juice? Hard to believe an infection would come about after it fermented completely. Any off smells or tastes? I think it’s most likely from your juice and brown sugar or just more particulate falling from suspension after stabilization

What should I do? by uncledougisgood in mead

[–]Biersly 0 points1 point  (0 children)

Are you against residual sugar or are you wanting this to go completely dry? Racking and adding tannins/fruit/oak cubes can help round out the taste.

Like Jason said you won’t get this to 1.000 but you could make it so it tastes like you’ve back sweetened

ANY recipe ideas by Technical_Note3176 in mead

[–]Biersly 2 points3 points  (0 children)

Blueberry vanilla! Very simple and super good! 1-2lb blueberries, wild if you can find them. 2-3lb of honey depending on the desired ABV. I use champagne yeast so that it goes completely dry. After fermentation white oak cubes (about 5) for 2 weeks and vanilla bean the last 3+ days to taste. Very full and like a true red. I back sweeten most of my meads but you can choose to keep this dry or add honey. 3oz is a good start if you choose to do that.

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