Spyke

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Are there some pro-brewers?

I'm not a pro brewer, but have some mead brewing experience. Mead requires quite a bit of patience for it to really become good. Honey doesn't have good nutes for the yeast, so it can produce a lot of more volatile compounds. If you have questions feel free to reach out!

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Anyone have experience with brewing in a stainless steel fermenter?

Big brewers use stainless tanks almost exclusively, so there shouldn’t be any issue taste wise for fermentation. If you’re brewing something with very subtle flavors (like a mead or something similar) I’d be leery about bulk aging 5Gal in steel, but I don’t think it would impact it too much.

Cleaning wise-echoing the other comment, anything really acidic or really basic can etch it, but assuming you’re diluting to the right strength and all that, you should be fine. If there are any valves or false bottoms, etc. you will have to remove those occasionally to properly clean them.

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Are there some pro-brewers?

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No there shouldn't be any big differences! The wax or other items should just drop out as you are fermenting, or will float to the top where they won't be an issue if you rack it. I would try to removed any big chunks or any dead bees. Also your english was perfect! That's what I would call it too.

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