Yeah it was almost like an aftertaste that is there all the time, if that makes sense. Just kind of this subtle slight off flavor.
Stay safe, man. Whatever it takes, even if it means taking off. Above all, make sure you and your loved ones are well.
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Thanks! we are on the exit side of this storm, about 10 miles in as the raven flies. I put up shutters today in the rain. 17 window and door openings. Each window and door has an average of 5 coregulated steel panels. The hardest part is carrying them from the garage to each opening. I didn’t work out today, but I got my work out! But, on a better note, my batch of Odin’s Dogg Mead started bubbling this morning meaning honey sugar is being turned to alcohol! Perhaps on hurricane night, I’ll break out horns and drink some Odin’s Dogg Mango Mead or some Odin’s Dogg Blackberri Chi Mead!
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My boss lives less than a quarter mile inland, just north of Tampa. They boarded up yesterday and got the hell out of town. We all work remote, so he’s lucky to have that option. They’re in an AirBnB up in Ga.
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Here’s hoping that @AnotherJosh and everyone in Florida is safe over the next few days. If you must, grab your family, pets and bass gear and get somewhere out of the storm.
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I have some friends in Hernando Beach that took 5 feet of water during Helene. their house has been condemned and will be bulldozed. They took videos of walking in, and all the furniture was just strewn about. It was like a herd of wet water buffalo tore through the house. I don’t know if any insurance company in Florida and NC will survive this year. I told the wife that we need to move to Wyoming! I hate cold, but I can make mead to keep us warm!
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Wyoming is a whole different kind of cold. The wind there is awful, it blows right through whatever you’re wearing. Colorado isn’t quite as bad, but some of those sub zero (F not C) temps get rough when I’m out walking the dogs.
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You sir are living the life.
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Being a professional brewer is nothing like what people imagine it is, except on the days when it’s exactly what people imagine it is.
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I was talking about putting on a big batch of mead just the other night.
How long do you let yours sits for-looks like you drink it pretty much straight away from another post.
I am planning to do about 40L and let it sit for 2 years to see how it goes.
Might do some smaller ones in the meantime.
I have a mate who wants to do a huge batch (1000L) with me and sell it at the folk festival-he used to be into industrial bottling and such so has an idea about handling large quantities.
Currently I have a small batch of rice wine fermenting away, rice wine is liquid happiness in my opinion.
I usually let it ferment 3 weeks to 4 weeks in a plastic carboy then I transfer it to a glass carboy trying not to get too much of the bottom sediment with it. About 2 months after that I’ll again transfer it to another glass carboy trying to leave sediment behind. When it’s clear, I’ll bottle it, that shouldn’t be but a week or two. Lately. I’ve ensured fermentation has totally stopped by adding Potassium Sorbate 24 hours before bottling. Before I bottle, I’ll add more honey to sweeten and possibly more flavoring with puree. By totally stopping the fermentation with the potassium I can back sweeten with honey and not restart the fermentation which would be bad if it was corked. If I have a partial bottle, I may drink it soon. The rest I let age at least 6 months. I have some the first batch I made about 5 years ago flavored with Kent mangos from my tree. I didn’t back sweeten that batch and at first it tasted more like champagne for some reason. I had some of that mead about a month ago and it was good! If I end up with too much mixture for the plastic fermenter, I’ll use a gallon water jug with a balloon with pin holes in it as an airlock. That’s the stuff I’ll try early. I want to get on a schedule where I always have a case or more aged. but I never get around to it. A five-gallon batch makes 24 to 25 bottles I’ve found. Mine is still work in progress, I think I’m getting better! 40L would give you enough to occasionally pull a bottle and test how it ages! I’m going to have to try some rice wine, that sounds interesting!
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before the pandemic when i was brewing a lot, everyone was asking me if i was going to open a brewery and my answer was always hell no, why would i want to do that? it’s not easy.
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Yup. Going from home brewing to pro brewing is the same sort of thing as going from home cooking to being a chef. Very different things. No one is stupid enough to say, “You like to cook. You should start a restaurant!”
Home brewing is fun. It’s a very rewarding hobby. Nothing ruins a good hobby faster than trying to make it a job.
I love pro brewing, but I love process engineering and troubleshooting problems.
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Must not be a hefeweizen 
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Wouldn’t be served in such a glass 
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Indeed!
Classic.
I grew up on Widmer. Ironcally, Hefes and other weißbier are maybe my least favorite German beer style, but Widmer’s was good. Prefer their Märzen though.
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