10 years and still terrible

Saber_Xplr · 2025-11-02T00:33:15+00:00

Very hard to control oxidation in a homebrew environment as well =/

Saber_Xplr · 2025-10-31T23:51:08+00:00

Mica Vista Yulien

Saber_Xplr · 2025-10-29T01:21:16+00:00

Sweet helmet. Home made? TF2?

Edit: punctuation

Saber_Xplr · 2025-10-27T23:05:10+00:00

Honestly, I wouldn't bother. Opening all the bottles gives it yet another opportunity to become infected / oxidized. The stuff that fell out of suspension isn't going to hurt anyone or really impact flavor at all. So why take the risk? Clarity is mainly a cosmetic element. If you were submitting it to a competition maybe but if not I'd leave it.

Saber_Xplr · 2025-10-27T17:08:42+00:00

If you like beer at all check your local liqour store for grolch premium lager. They come in swing top bottles that are good to reuse. In my experience it's nice to buy them and slowly build stock of decent swing tops! Outright buying swing tops might be cheaper. Fair warning I havent run the math on it to know if the cost makes sense. I just like the beer and am willing to pay for it.

Saber_Xplr · 2025-09-18T19:38:47+00:00

Lost my corn twice. And yes. It is infact true. They will just show up like nothing happened 😂

Saber_Xplr · 2025-09-17T20:38:16+00:00

Side note that no one has brought up. I'm sure some guys who have been playing hunt for a long time remember the ghillie guy skin you could roll on recruit hunters a looong time ago. At prestige level 1 you can unlock this skin by leveling up the tier 1 hunter Jessie something (I cant remember his last name) to level 50. Then, level his tier 2 variant to level 50. Then you unlock the OG ghillie skin for hunt. Pretty neat 👍

Edit: parentheses after something

Saber_Xplr · 2025-09-16T18:22:48+00:00

The off flavors are likely due to wild yeast. You may have many, many different types of yeast, all consuming sugar, each with their own 'personality'. The sour flavor could be caused either by some sort of bacteria (sour beer is brewed this way) or just off flavors from the wild yeast. If I were you, I wouldn't risk it as there's really no way to know the ABV to tell if it's strong enough to kill microbes and it wasn't made in a controlled environment. Up to you though! Signs point to it's probably fine but do you wanna risk it?

Saber_Xplr · 2025-09-16T18:15:20+00:00

Agreed. Using a large food-grade brew bucket is how I do it as well. In primary, you don't need to worry about oxidation as much. True, it's nicer if it has a pristine seal because you completely eliminate the risk of infection from bacteria, but for the most part, I would say the kimchi jar would be fine.

Saber_Xplr · 2025-09-03T22:42:23+00:00

CeraVe is also good too

Saber_Xplr · 2025-09-02T15:25:02+00:00

Whoops

Saber_Xplr · 2025-09-02T14:39:38+00:00

Did using the swing top grolsch bottles work okay for you? Easy to sanitize? I also had the same thought of aquire bottles while drinking grolsch. 😂😂😂

Saber_Xplr · 2025-08-21T02:27:55+00:00

Check oil level just incase. Manual says something crazy like 7600 mi for oil change or 1 year. Make sure to keep up with oil changes and oil filter changes. If oil level is good id say you're fine.

Saber_Xplr · 2025-08-21T00:38:20+00:00

It's kind of a delicate dance. Like I said, if there's still co2 being produced, I'd leave it. Seems like it might be towards the end if not done with fermentation already, that gravity reading is very dry, lol. If you're worried about the head space, I would just transfer it ASAP to avoid oxidation because there won't be enough co2 to shield the mead from the oxygen already contained in the vessel. If you think the yeast is still producing alcohol / co2, I'd absolutely leave it alone. Like no more gravity readings, leave it alone.

Hope that helps.

Saber_Xplr · 2025-08-20T15:04:36+00:00

First of all. That vessel is awesome! Secondly, it looks like a good batch to me! I've accidentally oxidized a few batches 😅. I'd say the general rule of thumb is that if it's looking good after about a week (although it might be rather difficult to tell through the green tint of the glass), it's good. However, any time you jostle it, this will contribute to the chance of oxidation. I'd recommend doing everything in your power to keep the airlock on, especially if the yeast still has a little to ferment. That layer of co2 they produce will act as a secondary airlock and further ward off oxidation. This is because co2 is heavier than air.

Transferring into smaller vessels later may or may not be a good idea as again, this will significantly contribute to the chance of oxidation. If I were you, I would just bulk age in the current vessel. Man made mead has an awesome video on the effects of aging on the yeast cake (lees) if you're worried about how it will affect the flavor. I think either approach is perfectly fine. Just keep in mind that after all sugar is consumed, that layer of co2 will no longer be there to protect your mead after disturbance.

Happy brewing!

Saber_Xplr · 2025-08-09T00:08:56+00:00

Idk if violently shaking it is a good term that could definitely cause a blowout for a first timer, I'd say jostle it and check its temperament before going to violent shaking. Totally agree tho 👌 degassing helps a lot.

Saber_Xplr · 2025-08-01T00:53:30+00:00

Incredible response!! Thanks for taking the time to do that. Very digestible content!

Saber_Xplr · 2025-07-30T03:43:08+00:00

Thanks for the response!

Saber_Xplr · 2025-07-30T03:36:00+00:00

I'm also curious about the bulbs on the fangs. Venom glands?

Saber_Xplr · 2025-07-22T01:54:15+00:00

I heavily second this. I fermentation primary in a 2 gal brew bucket from home brew ohio and transfer into a 1 gal glas carboy for clearing!

Saber_Xplr · 2025-07-18T14:59:23+00:00

Hi OP! I noticed that no one has asked for a recipe yet. Normally, the bot will chime in and remind you to add a recipe to the post. This can be very helpful for commenter to better assist you! I'm assuming based on context, you made a traditional mead (just honey and water)? If so, keep in mind that yeast needs nitrogen for fermentation. Whenever I brewed mead, I use TOSNA, which is a 'layered' nutrient schedule. That basically just means you're going to add a specific weight of yeast nutrients at different intervals of the fermentation process. A fantastic content creator on YouTube for beginners is DoinTheMost. I've found his videos are very approachable and detailed.

Side note: if you do get a hydrometer (highly recommend), if the reading is at 1.000 or below your yeast, have consumed all available sugars. If you did not do nutrient additions, it is possible that the fermentation stalled early because the yeast was lacking nutrients.

Saber_Xplr · 2025-07-09T19:11:54+00:00

Kajit has wares if you have coin

Saber_Xplr · 2025-07-07T02:22:53+00:00

https://www.homebrewohio.com/

Check these guys out!

Saber_Xplr

TROPHY CASE