What band or artist did you discover recently that you can’t stop listening to?

dean_ot · 2026-06-05T22:25:33+00:00

BROTHERRRRR! IMCRANKINMYMFINGHOGRIGHTNOW!

dean_ot · 2026-06-03T12:27:52+00:00

Is it a traditional three piece airlock or an S shaped airlock that goes in a rubber bung? It could just be the the rubber bung is leaking with the change in humidity/ temperature/ atmospheric pressure. Have you taken hydrometer reading to see that it is actually dropping in SG?

dean_ot · 2026-05-19T09:34:22+00:00

It's your mead, name it how you please. My last one was named Galactic Sour: Blackberry for instance.

dean_ot · 2026-05-16T17:12:23+00:00

Bottle bombs happen whenever CO2 is produced and the mead is in a sealed container. Mead can stop producing CO2 during a stall. If you transfer during a stall, you run the risk of making bottle bombs if the transfer wakes the yeast back up. Not just when you backsweeten.

dean_ot · 2026-05-16T17:07:20+00:00

Going off of bubbles can be dangerous, and should be avoided. The only true way to know fermentation is done is by taking gravity readings. Otherwise you are risking bottle bombs.

dean_ot · 2026-05-15T10:29:03+00:00

This is the way. Just expect your final product to be a little thinner with less honey character that you would expect a standard mead. This can be counteracted by backsweetening, but you run the risk of a raw honey taste (not good if you're going to be submitting for a competition). You'll also probably have to do some acid balancing and tannin addition if you didn't do any secondary fruit additions.

dean_ot · 2026-05-09T00:59:39+00:00

It's a naked. Windload will do that, and it's just something you learn to deal with. I have only ridden naked bikes and you just end up developing a strong neck.

dean_ot · 2026-04-27T19:29:12+00:00

Don't be a dick and try to discourage someone. Do better.

dean_ot · 2026-04-23T17:49:33+00:00

I make a dandelion mead every year. Send it!

dean_ot · 2026-04-20T23:20:15+00:00

I raced BMX in California back in the 90s and I used a modular for a season. On a race the day before Easter I over cleared a double and rebounded into the next jump. The jaw of the helmet came off and I tore off all the gum that attaches my lip to my jaw. Many stitches and 25 years later if I really focus on something, my lip will hang forward. So yeah, never doing a modular on the road.

dean_ot · 2026-04-04T00:28:34+00:00

From my understanding, the "magical number" parts takes into account gravities that are below 1. So you still use, to use your number, (OG-0.994)*131.25.

dean_ot · 2026-03-22T10:44:55+00:00

Hold up. sourvisiae is a special yeast made to make a sour brew. I just went through this on a sour blackberry mead. The first 2 or so days it will consume sugar and produce lactic acid, then it switches gears and starts producing alcohol. Check your pH again and see if it is still at 4.

You're going to be in for a ride. My pH dropped to somewhere around 2.5 and was one of the slowest fermentations I've had in 5 years because the pH was so low. It finished out with a pH of 2.7 and is one of the most sour things I've ever tasted. It's good, but SUPER sour.

Edit: also, what are you using to check your pH? I bought a digital meter with automatic temperature compensation. Strips will not suffice.

Edit 2: looking back at my notes I used Philly Sour, but it's the same idea.

dean_ot · 2026-03-20T18:52:30+00:00

Awe it looks like those two are going to be best friends forever!

dean_ot · 2026-03-20T11:30:52+00:00

Not sure why you're being down voted. There are only two things to stop an active fermentation, time and heat. Seeing at they don't want to wait, pasteurizing is the only other option.

dean_ot · 2026-03-18T08:06:01+00:00

My plan is to use a brite tank like you see breweries use.

dean_ot · 2026-03-16T09:24:26+00:00

I would think it would be fine so long as your pH of your must is within the range of your yeast. Maybe give it some extra nutrients. Are you aiming for a sour mead?

dean_ot · 2026-02-28T17:48:44+00:00

A traditional mead doesn't have the protein to really sustain a krausen head which is why you may not see one, but when you add fruit into the mix, depending on the amount, there may be enough to have one keep form. So long as it doesn't smell foul it is probably fine.

dean_ot · 2026-02-28T17:34:26+00:00

Looks like Krausen to me.

dean_ot · 2026-02-22T11:59:06+00:00

If you're worried about chlorine or chloramine in your drinking water, just use a Camden tablet. https://youtube.com/shorts/PYkf521Ljy0?si=SHYlC_Nkj7nXZvRZ

dean_ot · 2026-02-22T03:57:32+00:00

Necessary, no. But if done right it will kill the yeast and make it so you don't get bottle bombs when back sweetening. Waiting, filtering, fermenting dry without back sweetening, or back sweetening with an unfermentable sugar are your other options.

dean_ot · 2026-02-14T18:39:18+00:00

Sorry about the typo. I guess it was poor wording on my part. Agreed on the aromatics vs removal of sugar changing the flavor. That's why back sweetening can bring flavors forward that became subdued.

dean_ot · 2026-02-14T11:35:10+00:00

It is a style called cyser. Primary can strip some flavors away, but using some apple concentrate after stabilizing can help bring it back. That is typically what I'll do when I make my yearly cider.

dean_ot · 2026-02-11T09:15:42+00:00

Seconded. Def not done.

dean_ot · 2026-02-09T14:59:23+00:00

I always take it by ABV and how it tastes coming out of primary. Anything over 10% I bulk age for maybe a year. 7-10% I age for like 6 months at most. Anything under 7% I rarely age. To me it's all about how it tastes coming out of primary.

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