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It's might not be ruined, but I'd guess you are going to have some pretty...... exotic smells and flavours going on in there. Get it back down to normal fermentation temp, take a grav reading, and if it's done, give it a few extra days to get over this truly awful experience, and taste it. If...

Hi all! So I’ve been nervously watching the ferment of my first try Traditional Mead. I brewed it on 23/10/2018 using EC1118 yeast, and it’s OG was 1.115, it is now sitting at 1.054. It is still showing signs of active fermentation (airlock still bubbling slowly, CO2 bubbling coming up through...

Thanks Mark! Now that is the feedback I was after!

So a while back I asked a question on one of the other forums about washing EC1118. Someone was kind enough to comment the EC1118 is notorious for being virus ridden! When I asked for more info they didn’t respond. So can anyone shed some more light on this for me? I’ve just made a mead that...

Well...... go on! Don’t leave me hanging!

Thanks mate! Ye I’ll give it a go!

Hi, I just made some mead and am wondering if it is possible to wash and reuse the yeast the same as you would with beer yeast? I used Lalvin EC-1118. Anyone done this before?

Ye I’m the same with beer but I’ve never brewed anything this high grav!

Count me in please!

I am putting my first ever batch of mead down next week, and after much reading, I now understand the importance of having a well oxygenated must when brewing high alcohol (12/14%) mead. So I had a thought. What if I put my 5L demijon on a stir plate for the first 24-48 hrs after pitching the...

I personally enjoy bottling. It’s what you make it. I wait till after the kids have gone to bed, throw some tunes or a podcast on and sample my last brew or a nice beer I picked up at the bottle-o. To each their own I guess...

I’ve been thinking for a while about a good Aussie Christmas beer, but I’ve been stuck on flavours. I think a passion fruit mead would be spot on! If you could get it tasting kinda like a Pavlova? Thoughts?

This guy! Bottling this week sometime. Maybe Wednesday! woo!

just brew it mate. What have you got to lose really? If you don't you'll never know. Sure, a lot of people who I'm sure know better are saying don't do it, but isn't being a brewer all about experimenting and always learning and being open to failures and taking risks? Just use some fresh yeast...

YES PLEASE! ENTER MEEEE!

So reading this thread got me thinking... I was thinking about doing a christmas beer this year, a spiced beer, quite strong etc, but then I thought.... What about an Australian style Christmas beer? What flavours/characteristics would you put into an Aussie style christmas beer? Obviously in...

Hi all! I'm not necesarily new to brewing as such, but i've been out of the game for a few years, mostly due to time and space limitations. I finally managed to put down my first batch in a long time a week or so ago! It's a Deliverance Sierra Nevada clone. Should turn out ok. Planning to...

This is pretty much exactly how I've always done it. I'm getting back into homebrewing after a LONG hiatus, so am going back through and refreshing my memory on certain techniques. The only thing I would do differently is to cool down the sugar mix before adding it to my beer/adding beer to it...

Hey guys, I'm new to this forum (First post!), and this is one of the first posts I've read so I hope you don't mind me putting my 2 cents in. My understanding of diacetyl is that it is in fact a flavour compound created by the fermentation process, that is reabsorbed by the yeast once...