« Last post by dbarber on Today at 08:50:41 AM »
I was looking to grow up some yeast for an American barleywine an this thread inspired me to make an Am. brown this past weekend. It's busy chugging away in the fermenter right now.
I have a friend who owns a brewpub, and he tried using it in his big commercial cylindroconical fermenter, and it works, but he had to have his iPhone up near the port in the top for it to read properly. A couple feet away, and no signal. Not surprising, since a steel fermenter is basically a faraday's cage, methinks?
If you get into making mead its good to get different sized carboys. I have a 15 gallon carboy, and many, many, 6,5,3,2,and 1 gallon. I even will use 1/2 gallon glass milk jars with airlocks so that I have a 5 gal plus 1/2 gal then when I rack I can fill a 5 gal.Get some marbles or glass beads, sanitize, and add to bring the level up.I assume your "carboy" is the 1 gallon jug.
The secondary is to get the mead off of the lees, and it will clear more in the secondary. Make sure it is full, so as to keep O2 to a minnimum.
A friend who makes some pretty good mead does a tertiary for some of his.
I really appreciate all the feedback here. One major question is how would I go about filling the empty space in my secondary? Should I add a solution of honey and water? Just plain water?
Also, we did not follow any sort of yeast schedule. As this is our first attempt, we decided to start with something nice and simple before we got more complex increasing risks. Could any of you recommend a good resource to start learning more about mead brewing and things like yeast schedules? Of course I am not opposed to just browsing these forums but it would be nice to have a well rounded resource as a jumping off point.
Get the Compleat Meadmaker by Ken Schramm.
Those are a few.